Ingredients Metric US Volume
Confectioners’ sugar 200.0 g 7.1 oz 1 cups
Citric acid 2.5 g 0.1 oz ¼ tsp
Cornstarch 50.0 g 1.8 oz cup
Yield 252.5 g 9.0 oz 1⅔ cups
Sift all the ingredients together to combine.

Note: You will have excess finishing powder after rolling the truffles. You may store the excess powder in an airtight container at room temperature (68&F/20&C).