In the pastry world, you may have noticed that some recipes call for granulated sugar, while others call for powdered sugar. A common question is: What exactly is confectioners’ sugar, and how does it differ from granulated sugar? Let’s break it down.
Confectioners’ Sugar (Powdered Sugar)
What it is: Granulated sugar that’s been ground into a fine powder and blended with a small amount of cornstarch to prevent clumping.
Texture: Ultra-fine and powdery.
Uses in baking:
- Perfect for smooth icings, glazes, and buttercream.
- Dusting pastries, doughnuts, or brownies for a decorative finish.
- Dissolves quickly in liquids, making it ideal for whipped cream.
Granulated Sugar
What it is: The standard white sugar found in most kitchens, made of sucrose crystals.
Texture: Coarse and grainy compared to powdered sugar.
Uses in baking:
Key Differences
Texture & Dissolving Power: Confectioners’ sugar dissolves instantly, while granulated sugar takes more time.
Structure: Granulated sugar helps build volume in baked goods. Confectioners’ sugar is best for smooth finishes.
Confectioners’ sugar = fine, powdery, dissolves instantly, perfect for frostings & finishes.
Granulated sugar = coarse crystals, creates structure, essential for most baking bases.