/ 300 g confectioner's sugar

Confectioner's sugar, also known as powdered sugar or icing sugar, is a finely ground form of white granulated sugar combined with a small amount of cornstarch (typically 3-5%) to prevent caking and clumping. The sugar crystals are pulverized to an extremely fine powder, typically passing through sieves of 200-325 mesh, creating a flour-like consistency. This processed sweetener originated in the 19th century as refinement techniques advanced, making it a staple in professional and home baking. The cornstarch addition distinguishes it from other sugar preparations and affects its behavior in moisture-rich environments and when applied as coatings or frosting bases.

Confectioner's sugar is primarily used for creating smooth frostings, glazes, and icings due to its fine texture and ability to dissolve easily in liquids. It is essential in pastry work for dusting finished baked goods, making fondant, royal icing, and buttercream frostings. The ingredient is also employed in candy making, particularly for coating truffles and creating smooth surfaces on cakes and pastries. Its fine particle size allows for even distribution and creates a silky mouthfeel in desserts. Care should be taken when substituting, as the cornstarch content can affect certain recipes where pure sugar is required; sifting before use removes lumps that form during storage.