Confectioners’ sugar

This is very fine powder sugar. When manufactured, it is usually mixed with a small amount of starch (~3%) to prevent caking. They are distinguished into 2 major types: 10X is the finest sugar that gives the smoothest texture in icings; and 6X is slightly coarser, less likely to form lumps or to dissolve in moisture, and is used mostly for dusting the tops of desserts.

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