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Confectioners’ sugar, also known as powdered sugar or icing sugar, is a finely ground sugar used in baking and cooking. It dissolves quickly and is commonly used in icing, meringues, and desserts. It may contain additives like cornstarch, so be careful when substituting with regular sugar. It can also be used in non-dessert dishes, such as Middle Eastern cuisine.
There are many uses for confectioners’ sugar, making it a handy thing to keep around the house. You can also find this sugar labeled “powdered sugar” or “powdered sugar.” All three sugar styles are the same; the difference is regional, rather than culinary. You may also be aware that most confectioners’ sugar has additives like cornstarch that are designed to keep it from clumping; sometimes these additives are unexpected and you may want to check if you have allergies or if you are cooking for people with dietary restrictions.
Confectioners’ sugar is a type of sugar that has been ground into a very fine powder. It can be made with brown or beet sugar; beet sugar is a common choice for making it, as the sugar is so refined that the subtle differences between brown and beet sugar aren’t as obvious.
The main advantage of confectioners’ sugar is its fine grain, which allows it to dissolve very quickly. Some recipes specifically call for powdered sugar, as they benefit from a quick-dissolving sugar. Because powdered sugar often has additives, you should be careful about substituting regular sugar for this sugar in recipes; additives can cause food to perform oddly, and some baked goods actually benefit from the granular texture of regular sugar.
One of the best-known and most common uses for confectioners’ sugar is in icing. Sugar can be whipped with butter and flavoring to make a quick, creamy buttercream glaze. It can also be blended with egg whites to make royal icing, or beaten with more exotic ingredients like cream cheese for unique frostings. Some people also like to dust confectioners’ sugar on baked goods like spice cakes for a dash of sweetness without a thick glaze.
Confectioners’ sugar is also useful for things like meringues, which call for sweetness but would collapse under the weight of regular granulated sugar. This sugar will blend perfectly with the ingredients in the meringue, and the small amount of added cornstarch actually helps support the meringue so it doesn’t sag or become weepy. This sugar is also used in things like rum balls and truffles.
There are even non-dessert uses for confectioners’ sugar. For example, sugar and cinnamon are often sprinkled together on Middle Eastern dishes such as b’stilla and other phyllo-dough foods to enhance the flavors of the dish.
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