plus 2 tablespoons confectioner's sugar

Confectioner's sugar, also known as powdered sugar, icing sugar, or 10X sugar, is a refined cane or beet sugar that has been finely ground into a powder and mixed with a small amount of cornstarch (typically 3%) to prevent caking and clumping. Originating from the refinement techniques developed in 17th-century Europe, it is the finest grind of granulated sugar available commercially. The powder is pure white, with an exceptionally fine, talc-like texture that dissolves instantly in liquids and creates smooth, lump-free frostings and glazes. The cornstarch addition gives it distinct handling properties compared to other sugar types.

Confectioner's sugar is essential in pastry and dessert work, primarily used for creating smooth buttercreams, royal icing, fondant, and glazes that require a refined appearance and mouthfeel. It is dusted over baked goods such as doughnuts, pastries, and cakes for decoration, and mixed into icings and frostings where its fine texture prevents graininess. In beverage preparation, it dissolves readily in cold drinks and cocktails. American and European baking traditions rely heavily on confectioner's sugar for its superior texture in confections and decorative applications.