oz/200 g confectioner's sugar
Composed almost entirely of sucrose with negligible micronutrient content; provides rapid caloric energy with no fiber, protein, or significant vitamins and minerals.
About
Confectioner's sugar, also known as powdered sugar or icing sugar, is a refined crystalline sweetener produced by grinding granulated white sugar to an extremely fine powder and combining it with a small amount of cornstarch (typically 3-5% by weight) as an anti-caking agent. The cornstarch prevents moisture absorption and clumping, making the sugar free-flowing and suitable for delicate applications. The result is a silky, talc-like powder that dissolves quickly in liquids and incorporates seamlessly into frostings, glazes, and dusting applications. The ingredient originated in Europe in the 18th century as a refinement of basic granulated sugar technology.
Culinary Uses
Confectioner's sugar is essential in pastry and dessert work, primarily used for creating smooth, spreadable frostings and buttercreams for cakes and cupcakes, glazes for donuts and pastries, and dusting over finished baked goods for decoration. It also features in royal icing, which dries to a hard, glossy finish ideal for piping details on cookies and gingerbread. In candy making, it serves as a coating ingredient (such as on marshmallows) and functions as a base in fondant preparation. Beyond sweets, confectioner's sugar may be whisked with citrus juice or egg whites to create simple icing for quick glazes.