Icing sugar is a baker’s secret weapon: ultra-fine powdered sugar blended with a touch of cornstarch to prevent clumping, it dissolves instantly into creams, glazes and delicate frostings. In the kitchen, icing sugar is indispensable for dusting pastries, finishing cookies, and creating silky-smooth icings for cakes and cupcakes. Because it dissolves far more readily than granulated sugar, it’s ideal for meringues, buttercreams and pourable glazes that need a glossy, lump-free texture.

When using icing sugar, sift it to keep your icing light and airy, and add liquids slowly to reach the right consistency—too much milk and a glaze will run, too little and it will crack. For royal icing, combine icing sugar with egg white or meringue powder for a firm finish that dries hard, perfect for decorated cookies. Icing sugar also softens when creamed with butter to make a quick powdered buttercream, or it can be whisked into whipped cream for a stable, sweet topping.

If you run out, you can make a DIY version by blending granulated sugar with a small amount of cornstarch until ultra-fine, but for best results buy a finely milled product labeled icing or powdered sugar. Store it in an airtight container to keep moisture and lumps at bay.

Find here all recipes of ‘Icing sugar’ — from classic vanilla buttercream and lemon glazes to royal icing, dusted pastry tops and flavored icings. Browse simple how-tos, proportional tips, and creative flavor pairings to make the most of icing sugar in sweet and savory applications. Whether you’re a beginner or a seasoned baker, icing sugar will elevate textures and finishings in every recipe.

Icing sugar

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