box confectioners' sugar

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Confectioners' sugar consists almost entirely of carbohydrates (99% by weight) with negligible amounts of other nutrients; it provides no significant vitamins, minerals, or fiber.

About

Confectioners' sugar, also known as powdered sugar, icing sugar, or 10X sugar, is refined cane or beet sugar that has been finely ground into a powder and mixed with a small amount of cornstarch (typically 3%) to prevent caking and moisture absorption. The ingredient originates from the industrial refinement and pulverization of granulated sugar, with the cornstarch addition becoming standard practice in the late 19th century. The resulting product is a bright white, silky powder with an exceptionally fine particle size that dissolves readily into liquid batters and frostings. The name "confectioners' sugar" derives from its primary use in confectionery work, while regional terminology varies: "icing sugar" predominates in Commonwealth countries, and "10X" refers to the degree of fineness relative to standard granulated sugar.

Culinary Uses

Confectioners' sugar is essential in pastry and confectionery work, primarily used to make icings, frostings, glazes, and fondant for cakes, cookies, and petit fours. It is dusted over finished baked goods for decoration and is the base ingredient for royal icing, buttercream frostings, and cream cheese icings. The powder dissolves easily into whipped butter or egg whites, creating smooth, spreadable textures ideal for decorative piping. Beyond sweet applications, it serves as a thickening agent in some sauces and is occasionally used to dust savory fried foods. Its fine texture and cornstarch content make it superior to granulated sugar for applications requiring a smooth, lump-free result.

Forms & Preparations

Loose powder — The standard form sold in bulk bags or boxes; used directly for dusting, sifting into batters, or mixing with liquids for frostings.
Sifted — Passed through a fine-mesh sieve to remove any lumps and aerate the powder before incorporation into delicate recipes such as royal icing or whipped frostings.
Dissolved in liquid — Mixed with milk, cream, or egg whites to create smooth glazes, frostings, and fondant bases with no granular texture.
Whipped with butter — Creamed together with butter to form American-style buttercream frosting for cakes and cupcakes.
Dusting powder — Applied through a fine sieve or dredger directly onto baked goods for decorative coating, often mixed with other ingredients like cocoa powder or cinnamon.