Pumpkin and Walnut Börek
A sweet spiral of crisp yufka filled with finely grated pumpkin, walnuts and cinnamon, finished with powdered sugar.
The Turkish pantry
Powdered Sugar
A fine white sugar powder for smooth icings, tender cookies and a light finishing dusting.
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Powdered sugar, also called confectioners’ sugar or icing sugar, is white sugar ground to a fine powder. Many packaged versions contain a small amount of starch, often cornstarch, to help prevent clumping. The ingredients vary by brand.
Types & forms
Standard powdered sugar
The everyday baking form is a fine white powder, often labeled confectioners’ sugar or 10X. Use it for recipes calling for powdered sugar and for a soft dusting over finished pastries.
Flavored powdered sugar
Some products include vanilla or another flavoring. Read the ingredient list if you want a plain finish; a flavored version will also season the dessert.
Non-melting decorative sugar
This similar-looking topping is formulated to keep a white finish on moist pastries. It is a different product from ordinary powdered sugar and belongs on the surface rather than being assumed interchangeable in a dough or icing.
What to look for when buying
- Look for powdered sugar or confectioners’ sugar in the baking aisle; icing sugar is another name used on imported packages.
- Read the ingredient list for the type of starch and any added flavoring. Do not assume every brand has the same formula.
- Choose ordinary powdered sugar when a recipe calls for it. Granulated sugar, superfine sugar and non-melting decorative sugar are different products.
- Check that the package is intact and dry. Choose a pack that you can close securely after opening.
Prepare & cook
- Sift out lumps before adding powdered sugar to an icing or glaze when a smooth finish is needed.
- For a light topping, shake it through a fine-mesh sieve over the dessert at serving time.
- Follow the recipe’s instruction about sifting before or after measuring; the measurement describes the state to use.
- Use the type of sugar named in a dough or frosting recipe. Powdered sugar and granulated sugar behave differently when mixed with butter.
Store it well
- Keep powdered sugar in a tightly closed container in a cool, dry place.
- If keeping it in its opened package, close the package and place it inside an airtight container or resealable bag.
- Keep it away from strong-smelling foods; the fine powder can absorb odors. Moisture can cause lumps.
Substitutions depend on the dish
Granulated or superfine sugar
Neither gives the same powdery dusting or dissolves into an icing in the same way. Do not replace powdered sugar cup for cup with these sugars in a baking recipe.
Non-melting topping sugar
Use a product intended for decorative dusting when you need the white surface to last on a moist pastry. Check its instructions and ingredients; it is not the standard powdered sugar specified for a dough or frosting.
Nutrition
Powdered sugar [1]
| Nutrient | Amount |
|---|---|
| Energy | 389 kcal |
| Protein | 0 g |
| Total fat | 0 g |
| Carbohydrate | 99.77 g |
| Total sugars | 97.81 g |
| Dietary fiber | 0 g |
| Sodium | 2 mg |
Representative values for powdered sugar. Starch, flavoring and other ingredients vary by brand; check your package for product-specific values.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
Cook with Powdered Sugar