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.
What is powdered sugar used for?
Even though powdered sugar is only a single ingredient away from regular sugar (a one-generation difference, if you will), it plays a very different role in baked goods.
First and foremost, powdered sugar affects the texture of what you’re making. You’re probably familiar with the notion of creaming butter and sugar together when making cookies, cakes, and pastries. When beaten with butter, granulated sugar creates millions of tiny little air pockets in its wake, which result in doughs that are light and airy in texture. But when you cream powdered sugar with butter in the same manner (as we do in these ridiculously simple Brown Butter Wedding Cookies), the finer texture of the sugar is unable to generate those same air pockets, leaving you with a denser, crumblier (but by no means inferior!) cookie texture. All this to say, if you’re going for an ultra-tender, crumbly, melt-in-your-mouth shortbread type of situation, look for recipes that call for powdered sugar. If a crisper, crunchier cookie (think chocolate chip) is more your thing, well, you already know which direction to head.
Unlike granulated sugar, powdered sugar dissolves easily at room temperature, with no real agitation needed. That makes it great for glazes, buttercreams, frostings, icings, mousses—basically anywhere where the mixture won’t be cooked or where a smooth texture with no hint of graininess is especially vital.
Some of our most beloved royal icing and glaze recipes, in fact, are simply a combination of powdered sugar and a small amount of liquid. Sometimes that liquid is milk or cream or buttermilk, other times it’s water or lemon juice or strong coffee or tea. When you whisk these two ingredients together, a marvelously viscous, shiny, pourable glaze forms, aided by the thickening, gelatinizing power of cornstarch, one of two essential ingredients in powdered sugar. (Ever played the Ooblek game and made that mysterious cornstarch-and-water concoction? Well, some genius put all those childish science experiments to use and invented The Glaze. Props.)
Powdered sugar also comes in handy in no-bake candies (fudge or Buckeyes, for example), where it brings that melt-in-your-mouth sweetness, and you’ll also see in some meringue recipes, where, thanks to the cornstarch, it acts as a stabilizer.
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 I substitute confectioners sugar for powdered sugar?
What is the use of confectioner sugar?
What is icing sugar called in America?
Are confectioners’ sugar and powdered sugar the same thing?
Yes, confectioners’ sugar and powdered sugar are the same thing. Both terms refer to a finely ground sugar that has been mixed with a small amount of cornstarch to prevent clumping. It is commonly used for frosting, glazes, and dusting desserts.
Is sugar considered a food additive?
Sugar is not a food additive. However, its excess can be harmful to people who are overweight or obese and have diabetes. It can generate habituation to the sweet taste.
What is the difference between confectioners’ sugar and powered sugar?
Confectioners’ sugar doesn’t permit long episodes of heat, whereas powered sugar permits long heating episodes. Confectioners’ sugars have been washed and refined so that they will have no molasses flavour, whereas powdered sugar flavour is a comparatively unbiased taste, making it a popular alternative for sweetened drinks and baking.
Are confectioners sugar and powdered sugar healthy?
When it comes to health benefits, both confectioners sugar and powdered sugar offer little nutritional value. They are high in calories and carbohydrates but contain no fiber, vitamins, or minerals. Consuming large amounts of sugar can contribute to various health problems, including obesity, heart disease, and type 2 diabetes.