c. confectioners' sugar
Pure carbohydrate in the form of sucrose, providing approximately 4 calories per gram with no significant micronutrient content. The cornstarch addition provides negligible nutritional contribution.
About
Confectioners' sugar, also known as powdered sugar, icing sugar, or 10X sugar, is a finely milled crystalline sweetener produced by grinding granulated white sugar into an extremely fine powder and mixing it with a small amount of anti-caking agent, typically cornstarch (3-4% by weight). The resulting product is approximately 50 times finer than granulated sugar and dissolves readily in liquids and batters. The cornstarch addition prevents clumping and moisture absorption, extending shelf life and improving handling characteristics.
Confectioners' sugar is nearly pure sucrose with minimal molasses content, resulting in a clean, sweet flavor profile with no discernible mineral or caramel notes. It dissolves instantly when moistened, making it ideal for preparations requiring smooth texture without perceptible granules.
Culinary Uses
Confectioners' sugar is essential in pastry and baking, primarily used for making frostings, glazes, royal icing, and buttercream fillings where smooth consistency is required. It dusts cakes, pastries, and donuts for presentation and flavor. In candy-making, it serves as a thickener for fondants and fudges. Its fine texture and rapid dissolution make it superior to granulated sugar in applications where mouthfeel and visual finish are critical, such as meringue-based desserts, mousse, and confectionery items. In savory applications, it occasionally appears in spice rubs or specialty seasonings, though primarily it is a sweet-baking ingredient across global pastry traditions.