each icing sugar
Icing sugar is pure refined carbohydrate with no significant vitamins or minerals; the cornstarch additive (typically 3-5%) provides negligible nutritional value. It contains approximately 387 calories per 100 grams with zero protein and fat.
About
Icing sugar, also known as powdered sugar, confectioners' sugar, or icing sugar, is a fine granular sweetener produced by grinding white granulated sucrose with a small amount of cornstarch or another anti-caking agent. The result is an extremely fine powder with a texture resembling flour, which dissolves readily and creates smooth, lump-free frostings, glazes, and toppings. The addition of cornstarch (typically 3-5% by weight) prevents caking and moisture absorption, extending shelf life. Icing sugar is pure white, with a sweet taste identical to regular sugar but enhanced by its texture, which allows for seamless incorporation into both wet and dry applications.
Culinary Uses
Icing sugar is primarily used in the preparation of frostings, buttercreams, royal icing, and glazes for cakes, cupcakes, and pastries. It is dusted directly onto baked goods such as doughnuts, scones, and pastries for decorative presentation and sweetness. In candy-making, it serves as the base for fondant, fudge, and other confections. Icing sugar is also incorporated into shortbread dough and other delicate desserts requiring a tender crumb. Due to its fine texture and rapid dissolution, it is preferred over granulated sugar in applications where a smooth texture or rapid incorporation is essential, such as whipped cream, meringues, and smooth custards.