sugar -- powdered

Powdered sugar, also known as confectioners' sugar, icing sugar, or 10X sugar, is granulated white sugar that has been finely ground into a powder and combined with a small amount of cornstarch (typically 3-4%) to prevent caking and improve flow. The cornstarch acts as an anti-caking agent, absorbing any residual moisture. This ingredient originated as a byproduct of the industrial sugar refining process, becoming standardized in the 19th century for use in confectionery and baking. The powder is exceptionally fine, dissolving rapidly in liquids and creating smooth, lump-free mixtures when combined with fats or liquids. The cornstarch addition distinguishes it from pure ground sugar, though some artisanal and specialty varieties omit cornstarch.

Powdered sugar is essential in pastry work, icings, glazes, and frostings, where its fine texture creates smooth, easily spreadable or pourable finishes. It is widely used in buttercream, royal icing, fondant, and ganache, and dusted over baked goods, desserts, and breakfast items such as doughnuts and crêpes. In American and European baking, it features prominently in candy-making, meringues, and whipped toppings. The ingredient dissolves quickly without granules, making it ideal for uncooked preparations and delicate applications where texture matters. It also functions as a thickening agent in some custards and cream fillings.