of icing sugar

Icing sugar, also known as powdered sugar, confectioners' sugar, or 10x sugar, is a finely milled form of granulated cane or beet sugar mixed with a small proportion of cornstarch or anticaking agent. The production process involves grinding refined white sugar to an extremely fine powder, typically about 1/360th of an inch in particle size, then coating it with cornstarch (usually 3-5% by weight) to prevent clumping and moisture absorption. This results in a smooth, talc-like texture that dissolves readily in liquids and creates a silky finish in frostings and glazes.

The ingredient is distinguished by its ultra-fine particle size, which creates a dense, smooth consistency when mixed with liquids like milk, cream, or egg whites, and produces a bright white color with a sweet, crystalline taste identical to refined sugar.

Icing sugar is essential in pastry work and cake decoration, primarily used to make frostings, buttercreams, royal icing, and glazes. Its fine texture allows it to dissolve instantly and achieve a smooth, lump-free consistency without requiring cooking. It is commonly dusted over finished baked goods for decoration and is the standard sweetener for Swiss meringue, American buttercream, and fondant. The ingredient is also used in whipped creams, custards, and dusted over doughnuts, pastries, and fruit-based desserts. In some preparations, cornstarch-free icing sugar is preferred to avoid cloudiness in clear glazes.