All you need to know about icing sugar

Icing sugar is an important part of any baker’s pantry – however, in different countries it goes by different names, and not all icing sugar is made the same. Find out the difference between icing sugar and icing sugar mixture, how to keep icing sugar soft and how to make it at home.

Icing sugar is made by crushing or pulverising pure white sugar into powder using a blender. Around the world icing sugar is also known as confectioner’s sugar and powdered sugar.

 

Its powdered form dissolves instantly, making it perfect for things like icing, whipped cream and sugar cooking. You’ll also often see it dusted on top of baked goods and desserts for a pretty and sweet finish.

You’ll find two major types of powdered sugar in the baking aisle, pure icing sugar and icing sugar mixture. Icing sugar mixture is blended with cornflour to stop lumps. Pure icing sugar has nothing added, which means it can become lumpy and needs to be sifted. The two are usually interchangeable, except when cake decorating. Cornflour in icing sugar mixture holds moisture which can cause mould to grow on your decorations, so you should always use pure icing sugar.

Soft icing sugar is another name for icing sugar mixture which is blended with cornflour to stop lumps. Soft icing sugar shoudn't be used for decorations as the cornflour holds moisture which can cause mould.

Icing sugar will absorb ambient moisture, causing it to harden and form lumps. To avoid this, store icing sugar in a dry, airtight container in a cool, dark place. Don’t store it in the fridge. Only use dry spoons and cups to portion out the icing sugar

If the lumps are small, use a large spoon or fork to break it into smaller pieces. Pour into a sifter placed over a large bowl and continue breaking up the lumps.

If there are too many lumps or they’re too large, blitz it in a food processor until the lumps have broken down and sift it again to ensure all the lumps are gone.

Yes! If you have a food processor or high-speed blender, simply process white sugar until finely ground to the texture of flour. You can sift through some cornflour to make icing sugar mixture, about 1tbsp of cornflour to each cup of sugar.

Now you know all about it, it's time to get cooking with it.

 

Icing sugar is perfect for icings and frostings because it dissolves instantly. Mix it with Copha to make the purest white icing with a neutral flavour - ideal for snowy decorations or as a base for bright colours.

 

 

Chocolate crackles are traditionally made with icing sugar, and this festive cheesecake twist on choc crackles is the same. Dust the finished log with more icing sugar for a freshly snowed-on look.

 

 

Icing sugar is added to the cream filling on this sponge to sweeten it, plus gently dusted over the top for an elegant final touch.