Powdered sugar is no doubt a favorite because it is light and sweet. In the dry form it is so delectable dusted across pastries and other tasty treats. As a liquid it makes the finest glazes and icings.
It has been suggested that as soon as powdered sugar found its way into Europe, icing was discovered.
Powdered, confectioner’s, and icing sugars are the same. This finely ground powder has cornstarch added, which prevents clumps from forming.
It is graded from 3X (coarse) to 14X (very fine). Not all packages will carry this labeling, however, and may simply be rated as “fine” or “superfine.”
For dessert products that are somewhat moist and will be sprinkled, look for a non-dissolving sugar.
- Powdered sugar does not need refrigeration, but should be kept dry and cool.
- Keep in an airtight container as it is odor-absorbent.
- There is no expiration, although quality may diminish with time and exposure.
- If a recipe calls for whipping, use a finer sugar, such as 10X.
- Powdered sugar works best in recipes that do not require heating.
- If moisture does cause clumping, do not use for icing.
- Sprinkle between cooked desserts, particularly pastries. The icing creates a “barrier” that will prevent soggy crusts.
- Powdered sugar cannot be used as a replacement for other sugars.
You can replace 1 cup powdered sugar with:
1 cup sugar %20 ¼ cup cornstarch. Grind in blender for about 30 seconds. Stir once and blend for an additional minute.
Try one of our favorite powdered sugar recipes:
Cookies, dessert turnovers, doughnuts, fruits, whipping cream