Powdered Sugar: Complete Baking Guide
Silky-smooth for frostings and dustings
What Powdered Sugar Does in Baking
Powdered sugar (also called confectioners' sugar or icing sugar) is white sugar ground to a very fine powder with a small amount of cornstarch to prevent clumping. It dissolves almost instantly, making it perfect for frostings, glazes, and icings where a smooth, lump-free texture is essential.
Key Properties
- ▸Contains 3% cornstarch (prevents clumping and stabilizes frostings)
- ▸Dissolves instantly — no graininess in frostings
- ▸Much sweeter by volume than granulated sugar
- ▸Can be made at home by blending granulated sugar
- ▸1 cup = 120g
Quick Measurement Reference
| Cups | Grams |
|---|---|
| ¼ cup | 30g |
| ½ cup | 60g |
| 1 cup | 120g |
| 2 cups | 240g |
Expert Baking Tips
- 1Sift powdered sugar before using — it always has some lumps regardless of freshness.
- 2Add liquid 1 tablespoon at a time when making glazes — it thickens quickly.
- 3For buttercream, beat powdered sugar into the butter gradually to avoid a cloud of sugar dust.
- 4Store in a sealed container in a dry place — moisture makes it clump badly.
⚠️ Common Mistakes to Avoid
- ✗Skipping the sift — lumpy powdered sugar makes lumpy frosting.
- ✗Adding too much liquid to glazes at once — it's very hard to thicken once it's too thin.
- ✗Substituting powdered sugar for granulated in cakes — the cornstarch content changes the texture.