Confectioners’ or powdered sugar

Also Often Called 10x

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

This is simply granulated sugar that has been ground into a powder, sifted, and lightened with about 3 percent cornstarch to prevent caking. Confectioners’ sugar is often sifted before being used for glazing breads and cakes or for icings. It is called icing sugar in the United Kingdom and sucre glace in France.