Powdered sugar
Powdered Sugar
Powdered sugar, also known as confectioners' sugar or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains a small amount of anti-caking agent to prevent clumping and improve flow.
Pronunciation
Powdered sugar: /ˈpaʊdərd ˈʃʊɡər/
Etymology
The term "powdered sugar" comes from the process of "powdering" or finely grinding sugar. The term "confectioners' sugar" comes from its use in confectionery, while "icing sugar" refers to its use in making icing or frosting.
Related Terms
- Granulated sugar: The most common form of sugar, with medium-sized granules.
- Caster sugar: A British term for a very fine granulated sugar, finer than granulated sugar, but not as fine as powdered sugar.
- Icing: A sweet, often creamy glaze made of sugar with a liquid, such as water or milk, often enriched with ingredients like butter, egg whites, cream cheese, or flavorings, used to cover or decorate baked goods, such as cakes or cookies.
- Confectionery: The art of making confections, which are food items that are rich in sugar and carbohydrates.
Usage
Powdered sugar is used where a quick dissolving sugar is required. It is often dusted onto baked goods to add a light sweetness and decorative touch.
External links
- Medical encyclopedia article on Powdered sugar
- Wikipedia's article - Powdered sugar
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