of powdered sugar

Powdered sugar, also known as confectioners' sugar or icing sugar, is finely ground granulated sugar combined with a small amount of cornstarch or anti-caking agent. Produced by mechanically pulverizing white granulated sugar into an extremely fine powder, powdered sugar dissolves rapidly and creates a smooth, lump-free texture ideal for baking and decoration. The cornstarch (typically 3-5% by weight) prevents clumping and moisture absorption, maintaining the powder's free-flowing consistency. The result is a white, flour-like sweetener with a delicate, uniform particle size that ranges from 60 to 200 microns.

Powdered sugar is the principal sweetening agent in frostings, glazes, and icings, where its fine texture dissolves seamlessly into butter and liquids to create smooth finishes on cakes, cookies, and pastries. It is widely used for dusting baked goods, creating fondant and royal icing, and sweetening cream-based fillings and whipped toppings. In American and European pastry traditions, it is essential for buttercream frostings, while in British cuisine it features prominently in icing preparations. The ingredient is also used to sweeten confections, meringue-based desserts, and powdered drink mixes, though the cornstarch content should be considered when substituting for pure sugar in recipes sensitive to starch.