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.
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
View BigOven's powdered-sugar recipes