of icing sugar in a bowl for coating
Icing sugar is essentially pure carbohydrate with negligible micronutrient content, providing approximately 10 calories and 2.5 grams of sugar per teaspoon. It contains no fiber, protein, fat, or significant vitamins and minerals.
About
Icing sugar, also known as powdered sugar, confectioners' sugar, or icing sugar, is a finely ground refined cane or beet sugar combined with a small amount of cornstarch (typically 3-5%) to prevent clumping. The ingredient is produced by pulverizing granulated sugar into an extremely fine powder, creating a texture resembling flour. This starch addition serves as an anti-caking agent and aids in the ingredient's flow properties. Icing sugar dissolves quickly in liquids and has a smooth, silky mouthfeel that distinguishes it from coarser sugar crystals.
Culinary Uses
Icing sugar is primarily used to coat and decorate baked goods, confections, and desserts due to its fine texture and immediate dissolution properties. It is the essential component of royal icing, buttercream, fondant, and glazes for cakes, cookies, pastries, and donuts. Beyond decoration, it is dusted directly onto fresh pastries, fruit desserts, and churros, or combined with butter to create silky frostings. The ingredient is also incorporated into filling creams, whipped toppings, and mousse-based desserts, where its powder form ensures smooth incorporation without grittiness.