You’ve used the snow white, fine substance in the baking aisle of your supermarket. Confectioners’ sugar is simply granulated sugar that’s been ground and combined with 2–5 percent of some sort of anti-caking agent like cornstarch or potato starch. It’s generally used to make icing or frosting or as a delicate finish to the top of baked goods like coffee crumb cake. Confectioners’ sugar comes in varying degrees of fineness. The finer it’s ground, the more water it can absorb. To keep it from getting clumpy, keep it in an airtight container in a cool, dry place.
Just Add Sugar
Icing To My Cupcake
Don’t get confused when a recipe calls for icing sugar. That’s just the Canadian way of saying confectioners’ sugar.
Well, Not Exactly
Although you can substitute confectioners’ sugar for granulated sugar, it isn’t a 1:1 ratio. Rather, for two cups granulated sugar, sub one and three-quarter cups confectioners’ sugar.
Loco For Cocoa
In middle of a chocolate dessert and missing confectioners’ sugar? You can just substitute 1:1 with hot cocoa mix!
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