oz/70 g confectioner's sugar

Confectioner's sugar, also known as powdered sugar, icing sugar, or 10X sugar, is refined white sugar that has been ground into an extremely fine powder. Produced by grinding granulated sugar together with a small amount of cornstarch (typically 3-5% by weight) to prevent caking and improve flowability, this ingredient originated as a luxury product in 17th-century Europe. The cornstarch addition is the primary distinction from pure powdered sugar, enabling the characteristic smooth texture and extended shelf stability. The resulting product has a bright white appearance and dissolves almost instantaneously when moistened, creating a smooth paste ideal for icings and frostings.

Confectioner's sugar grades are standardized by fineness; "10X" indicates the finest grind available for culinary use. The ingredient is virtually flavorless and colorless, serving as a neutral sweetening base that allows other flavors to dominate in finished products.

Confectioner's sugar is indispensable in pastry work and decorative baking, particularly for royal icing, buttercream frostings, glazes, and fondant. It is commonly dusted over baked goods for decoration and is essential for producing the smooth, glossy finish required in professional cake decorating and candy-making. The ingredient dissolves readily into creamed fats and moisture, making it superior to granulated sugar for applications requiring a smooth texture without grittiness. In beverages and whipped preparations, confectioner's sugar integrates seamlessly without requiring additional liquid. It is also used in powdered spice blends, nougat centers, and confectionery work.