We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Some Uses for Confectioners' Sugar?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

There are a wide range of uses for confectioners' sugar, making it a useful thing to keep around the house. You may also find this sugar labeled as “powdered sugar” or “icing sugar.” All three styles of sugar are the same; the difference is regional, rather than culinary. You may also want to be aware that most confectioners' sugar has additives like cornstarch which are designed to keep it from clumping; sometimes these additives are unexpected, and you may want to check if you have allergies or you are cooking for people with dietary restrictions.

Confectioners' sugar is a type of sugar which has been ground into a very fine powder. It can be made from either cane or beet sugar; beet sugar is a common choice for making it, since the sugar is so refined that the subtle differences between cane and beet sugar are not as noticeable.

The primary advantage of confectioners' sugar is the fine grain, which allows it to dissolve very quickly. Some recipes call specifically for powdered sugar, since they benefit from a quickly dissolved sugar. Because icing sugar often has additives, you should be wary of replacing regular sugar with this sugar in recipes; the additives may cause the food to perform strangely, and some baked goods actually benefit from the granular texture of regular sugar.

One of the most well known and common uses for confectioners' sugar is in icing. The sugar can be beaten with butter and flavoring to make a quick, creamy butter frosting. It can also be blended with egg whites to make royal icing, or beaten with more exotic ingredients like cream cheese for unique frostings. Some people also like to dust confectioners' sugar over baked goods like spice cakes for a hint of sweetness without a dense frosting.

Confectioners' sugar is also useful for things like meringues, which require sweetness but would collapse under the weight of regular granulated sugar. This sugar will merge seamlessly with the ingredients in the meringue, and the small amount of added cornstarch actually helps to support the meringue so that it will not sag or get weepy. This sugar is also used in things like rum balls and truffles.

There are also non-dessert uses for confectioners' sugar. For example, sugar and cinnamon are often sprinkled together on Middle Eastern dishes like b'stilla and other foods with phyllo dough to bring out the flavors of the dish.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By ElizaBennett — On Apr 28, 2012

@anon106698 - I have no idea, but it seems odd. Powdered sugar is slippery, while rosin is designed to be sticky; the point is to keep your shoes from sliding around too much! I did a quick web search and didn't turn up anything on this.

But here's a tip for using it to make icing. Recipes often call for "sifted" powdered sugar, which is such a pain. (Metric recipes are often done by weight, which is *so* much more accurate, but that's a whole 'nother matter.) Powdered sugar that is sold in bags usually does not need to be re-sifted, while powdered sugar from boxes does. So I buy it only in bags, and then I do not have to sift it.

By anon106698 — On Aug 26, 2010

I've heard that you can use powdered sugar instead or rosin on a dancer's shoes. do you think that will work?

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.