Powdered sugar, confectioners’ sugar, icing sugar, 10X—what does it all mean?! A whole lot of the sameness, as it turns out. Whatever you call it and however you use it—to coat doughnuts, marshmallows, or chocolate-covered cereal, to cover up an unsightly lemon square, to sweeten angel food cake batter (hey, some people must like it…), to mix into cream cheese frosting—powdered sugar is an invaluable ingredient in many bakers’ pantries.
But what is it, when do you need to use it (versus swapping in the regular stuff), and can you make powdered sugar yourself if the circumstances require it? That’s what we’re here to find out.
No. Although the terms are often colloquially used interchangeably, they are not the same. Powdered sugar is similar to confectioners’ sugar but without the cornstarch. Because the words are often mistaken for each other, you will even find “powdered sugar” in the grocery store that is actually confectioners’ sugar.
Let’s get it out of the way: Is confectioners’ sugar powdered sugar?
Yes! Powdered sugar, confectioners’ sugar (including confectioners sugar and confectioner’s sugar too), icing sugar, and 10X (a reference to the size of the particles) are all the same.
Okay, so what is powdered sugar?
Simply put, powdered sugar is granulated white sugar that’s been pulverized to a fine powder. Whereas granulated sugar is sandy and coarse, powdered sugar is so fine that it feels almost chalky. Commercial powdered sugar is also mixed with a small but mighty amount of cornstarch that acts as an “anti-caking agent,” preventing the coagulation of large clumps.
So if powdered sugar is that close to granulated sugar, whats the big deal? When is it essential and when can you say, “Who cares!” and just use the regular stuff?
What is the difference between powdered sugar and confectioners sugar?
FAQ
Can you substitute powdered sugar for confectioners sugar?
What is the use of confectioner sugar?
What is icing sugar called in America?