confectioners’ sugar

Confectioners' sugar, also known as powdered sugar, icing sugar, or 10X sugar, is a finely ground form of granulated cane or beet sugar combined with a small amount of cornstarch (typically 3-5%) to prevent caking and lumping. The sugar is milled to an extremely fine powder, approximately 100 mesh, creating a texture resembling talc. Originating from industrial milling innovations in the 19th century, confectioners' sugar is produced by grinding granulated sugar and then sifting it multiple times with added cornstarch to achieve its characteristic silky consistency and free-flowing properties. The cornstarch addition also aids in moisture absorption, extending shelf life and preventing crystallization.

Confectioners' sugar is an essential ingredient in pastry and confectionery work, where its fine texture dissolves readily into icings, glazes, and frostings without the grittiness of granulated sugar. It is widely used to dust baked goods such as doughnuts, cookies, and cakes, and forms the base for royal icing, buttercream frostings, and fondant. In candy-making, it is essential for creating smooth ganaches, whipped frostings, and confections. Its neutral flavor and rapid dissolution also make it suitable for sweetening whipped creams, mousses, and fine dessert preparations. The cornstarch component provides slight thickening properties that are valued in icings and fillings.