oz/150 g confectioner's sugar

Confectioner's sugar, also known as powdered sugar, icing sugar, or 10X sugar, is a finely ground granulated sugar blended with a small amount of cornstarch or anti-caking agent. This ingredient is produced by pulverizing granulated sucrose crystals into an impalpable powder, resulting in a product with a distinctly fine, talc-like texture. The cornstarch (typically 3-4% by weight) prevents clumping and moisture absorption during storage. Confectioner's sugar dissolves rapidly in liquid and presents no crystalline structure perceptible to the palate, making it the preferred sweetener for glazes, icings, buttercreams, and dusted finishes. It is chemically identical to granulated sugar in terms of sweetness but functionally superior in applications requiring instantaneous dissolution or a smooth, lump-free result.

Confectioner's sugar is indispensable in pastry work and decorative baking. It is the standard ingredient for royal icing, cream cheese frosting, Swiss meringue buttercream, and fondant preparation. The ingredient is commonly dusted over pastries, cakes, and desserts as a garnish, and whisked into whipped cream and mousses to maintain a silky texture. In American and European baking traditions, it serves as the base for glazes, powdered donuts, and frostings requiring a smooth, non-granular finish. The cornstarch component makes it unsuitable for applications where cornstarch's thickening properties would interfere, such as certain candy-making techniques, though it performs excellently in candy coatings and dusts.