The Ingredients in Confectioner's Sugar

Confectioner's sugar is just finely ground sugar.

Confectioner's sugar, also known as powdered sugar, is commonly used in baking and desert recipes. It is produced by grinding granulated sugar into a fine powder. There is nothing different about it except the size of each individual grain and a small amount of anti-caking ingredient. It is not as sweet by volume as regular sugar.

Sugar

Confectioner's sugar is typically 97 percent regular sugar that is finely ground into a powder. Sugar comes from many different sources. The most typical are cane, corn and beets.

Anti-Caking Ingrediants

The other 3 percent of confectioner's sugar is an anti-caking ingredient. This ingredient prevents the finely ground sugar from clumping together. Commonly used products are corn starch, wheat flour or calcium phosphate. For those who object to food additives, you can make your own powdered sugar at home with a coffee grinder or mortar and pestle.

Varieties

Confectioner's sugar is rated by how finely ground it is. The typical product you find in a grocery store is rated a single "X" ground. The more X's on the package, the finer the sugar.

Uses

Powdered sugar is used to make icing or frosting for the decoration of cakes, gingerbread and cookies. It is also dusted over many baked goods to provide a sweet white coating or the appearance of snow. Professional bakers use other finely ground sweetening products which is not confectioner's sugar like castor sugar or melt-resistance snow sugar.

References

• Food Subs: Sugars
• Confectioners Sugar: What Is Confectioners Sugar Anyway?
• Food.com: Powdered Sugar