What is Confectioners' Sugar?

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Wasup everyone,

I’m new to baking and recently came across a recipe that calls for “confectioners’ sugar.” I’ve seen it mentioned a few times in different recipes, but I’m not entirely sure what it is. Is it the same as regular granulated sugar, or is it something different? How does it affect the texture or taste of baked goods compared to other types of sugar? :wink:

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Confectioners’ sugar, also known as powdered sugar or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent, such as cornstarch, potato starch, or tricalcium phosphate.

Its effects on baking include:

  • Texture: Confectioners’ sugar dissolves much more quickly than granulated sugar, giving a smoother texture to icings, frostings, and whipped cream. It is perfect for creating silky buttercream or smooth royal icing.
  • Taste: The cornstarch in confectioners’ sugar can sometimes impart a slightly different taste, but it’s usually not noticeable in most recipes.
  • Appearance: It is often used for dusting over desserts like cakes and cookies for a decorative touch.

When to Use It:

  • Icing and frosting: It blends seamlessly, creating a smooth, creamy consistency.
  • Whipped cream: It dissolves quickly, preventing any graininess.
  • Dusting: Adds a light, sweet finish to baked goods.
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Confectioners’ sugar, also known as powdered sugar or icing sugar, is granulated sugar that has been finely ground into a powder. It often includes a small amount of cornstarch to prevent clumping.

Key Differences Between Confectioners’ Sugar and Granulated Sugar:

  • Texture: Confectioners’ sugar has a much finer texture, which creates a smooth finish in baked goods.
  • Usage: It’s ideal for frostings, icings, and dusting over desserts, while granulated sugar is better suited for baking and sweetening beverages.
  • Sweetness: Both types of sugar have the same level of sweetness.

In summary, confectioners’ sugar is a specialized version of granulated sugar, tailored for specific culinary uses.

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Powdered. It’s strange how caster sugar is finer than plain table sugar there. Caster sugar is a bigger granule.

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Confectioners’ sugar is super fine powdered sugar.

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Confectioners’ sugar, also known as powdered sugar or icing sugar, is a finely ground sugar mixed with a small amount of cornstarch to prevent clumping. It’s often used in frostings, glazes, and for dusting desserts

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Be careful if you’re in a country that sells Icing Sugar and Icing Mixture, they’re not the same, the mixture has added corn starch, and the sugar does not.

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A finely ground kind of granulated sugar is called confectioners’ sugar, powdered sugar, or icing sugar. Its exceptionally fine texture makes it perfect for use in icings, frostings, and other delicate dessert applications.