of confectioner's sugar

Confectioner's sugar, also known as powdered sugar, icing sugar, or 10x sugar, is a finely ground sugar product derived from granulated white sugar combined with a small amount of cornstarch or other anticaking agent. The ingredient is produced by pulverizing granulated sugar into an extremely fine powder—approximately 10 times finer than standard granulated sugar—which gives it its characteristic light, fluffy texture. The cornstarch addition (typically 3-5% by weight) prevents caking and clumping during storage and handling. This refined sweetener dissolves rapidly and integrates seamlessly into frostings, glazes, and other preparations where a smooth, lump-free texture is essential.

Confectioner's sugar is the primary sweetener for buttercreams, royal icing, ganache toppings, and glazes due to its fine texture that creates smooth, spreadable consistencies without the grittiness of coarser sugars. It is dusted over baked goods such as donuts, pastries, and cakes for decoration and sweetness, and mixed into icings for cookies and cupcakes. The ingredient is also used in whipped creams, puddings, and mousse preparations where immediate dissolution is required. Its neutral flavor profile makes it suitable across dessert applications in virtually all baking traditions, from European pastry to American cake decorating.