c icing sugar
Composed almost entirely of carbohydrates with negligible amounts of other nutrients; provides approximately 4 calories per gram, equivalent to sucrose. The cornstarch additive contributes minimal nutritional value.
About
Icing sugar, also known as powdered sugar, confectioners' sugar, or castor sugar, is a finely ground form of sucrose produced by pulverizing granulated sugar into an extremely fine powder and combining it with a small quantity of cornstarch or anti-caking agent to prevent clumping. The cornstarch typically comprises 3-5% of the mixture by weight. This refined sweetener has an origin tied to industrial sugar processing in the 19th century, when mechanical grinding became sophisticated enough to create ultra-fine particles. The texture is characteristically smooth, silky, and chalky to the touch, dissolving rapidly in moisture and producing a white, sweet substance that lacks the crystalline structure of regular sugar.
Culinary Uses
Icing sugar is the primary sweetener for royal icing, glazes, buttercreams, and frostings used in cake decoration and confectionery work. Its fine texture allows for smooth mixtures when combined with liquids (water, egg whites, milk, or butter), making it essential for creating opaque icings and glossy finishes on baked goods. Beyond decorative applications, it is dusted over pastries, doughnuts, and desserts for finishing touches, and incorporated into fondant, marzipan, and ganache. In some traditions, it is whipped with butter and flavoring to create light, spreadable frostings for layer cakes. The ingredient dissolves rapidly, making it preferable to granulated sugar in applications where texture smoothness is paramount.