Powdered Sugar
Powdered sugar, also called confectioners' sugar, is granulated sugar pulverized to a fine powder with a small amount of cornstarch added to prevent clumping, used for dusting, glazes, and smooth frostings.
How to buy
Standard confectioners' sugar is essentially interchangeable across brands. Check the bag for hardened clumps from humidity, which signal it's been stored poorly.
How to store
Keep in an airtight container in a cool, dry pantry, where it keeps almost indefinitely. Sift before using if it has clumped from humidity exposure.
Culinary profile
- Flavor
- The same clean sweetness as granulated sugar, but it dissolves instantly, so it reads as smoother and less grainy on the tongue.
- Texture
- An ultra-fine, almost silky powder that dissolves immediately into liquid for smooth glazes and whips into light, fluffy frostings.
- Aroma
- A neutral, faintly sweet smell.
How to prepare
- Dusted as garnish — Sifted lightly over finished desserts for a delicate sweet finish and visual touch.
- Whisked into glaze — Mixed with a small amount of liquid into a smooth, pourable glaze.
- Beaten into buttercream — Whipped with butter until light and fluffy for cake frosting.
- Sifted into royal icing — Combined with egg white or meringue powder for a firm, decorative icing.
Classic dishes
American
- Buttercream frosting — A smooth, sweet frosting built by beating powdered sugar into butter.
- Royal icing — A firm, glossy icing used to decorate sugar cookies, made from powdered sugar and egg white.
- Glazed doughnuts — Fried dough coated in a simple glaze built on powdered sugar.
- Funnel cake — Fried batter drizzled into crispy tangles and dusted with powdered sugar.
- Pound cake glaze — A simple sweet glaze made by whisking powdered sugar with milk or juice.
Italian
- Zeppole — Fried dough balls generously dusted with powdered sugar.
- Tiramisu — A layered coffee dessert sometimes finished with a dusting of powdered sugar.
- Panettone — A sweet Italian holiday bread often dusted with powdered sugar before serving.
Mexican
- Churros — Fried dough strips often dusted with powdered sugar or cinnamon sugar.
- Polvorones — Crumbly Mexican wedding cookies rolled generously in powdered sugar.
French
- French macarons — Delicate almond meringue shells built on a precise ratio of powdered sugar.
German
- Linzer cookies — Jam-filled sandwich cookies dusted with powdered sugar on top.
- Pfeffernüsse — Spiced German cookies coated in a powdered sugar glaze.
Cajun & Creole
- Beignets — Fried dough squares heavily dusted with powdered sugar.
British & Irish
- Shortbread cookies — Buttery cookies sometimes mixed with powdered sugar for a finer, tender crumb.
Substitutions
- Granulated Sugar — In a pinch, blend granulated sugar with a little cornstarch in a food processor until fine to approximate powdered sugar, though the texture will be slightly coarser.