confectioners' sugar

Confectioners' sugar, also known as powdered sugar, icing sugar, or 10x sugar, is a finely ground granulated sugar combined with a small amount of cornstarch or anticaking agent. Produced by pulverizing granulated sugar into an extremely fine powder, it dissolves quickly and creates smooth, lump-free mixtures essential for delicate applications. The cornstarch (typically 3% by weight) prevents caking and improves flow properties. The sugar itself derives from sugarcane or sugar beets, refined to high purity. Confectioners' sugar is distinct from regular granulated sugar by its particle size—approximately 100 micrometers or smaller—and its capacity to blend seamlessly into batters, frostings, and glazes without the graininess that larger crystals would impart.

Confectioners' sugar is the standard sweetener for icings, frostings, fondants, and glazes due to its ability to dissolve quickly and create silky textures. It is essential in royal icing, buttercream, cream cheese frosting, and dusting powders for baked goods. Beyond frostings, it is used in meringues, whipped cream sweetening, dusting for desserts, and in some cookie and candy formulations. The fine powder integrates smoothly into delicate batters and sauces. A light dusting over pastries, donuts, and beignets provides visual appeal and sweetness. Confectioners' sugar is less suitable for recipes requiring sugar crystallization or where granulated texture is desired.