confectioner's sugar

Confectioner's sugar, also known as powdered sugar or icing sugar, is granulated white sugar that has been finely ground into a powder and mixed with a small amount of cornstarch to prevent clumping. The ingredient is produced by pulverizing refined granulated sugar using specialized milling equipment, creating particles significantly finer than regular table sugar. The cornstarch addition (typically 3–5% by weight) absorbs moisture and prevents agglomeration during storage. This results in a fine, white, talc-like powder with negligible flavor distinction from its granulated counterpart.

Confectioner's sugar is essential in pastry work, primarily for creating smooth frostings, glazes, and icings that require a lump-free, creamy consistency. It dissolves rapidly in liquids and fat, making it ideal for whipped preparations such as buttercream, royal icing, and fondant. The ingredient is also used for dusting finished desserts, pastries, and confections to provide visual appeal and delicate sweetness. It features prominently in American baking traditions for cakes and cookies, though it also appears in European pastry work and confectionery.