Sugar
Icing sugar
Also called powdered sugar, confectioners' sugar
White sugar milled to a powder, usually with a little cornflour so it stays free-flowing. It dissolves in a glaze and dusts a vanilla slice. It is not caster sugar, which is still crystalline.
Origin
Industrial sugar milling, so icing would not stay gritty. The starch in many bags is why some icings set duller — read the label if you avoid gluten.
Flavour
Sweet, faintly starchy, no molasses. A stale bag tastes of cardboard. There is no vanilla in it unless you add some.
How it is made
Granulated sugar is pulverised and, in most bags, blended with a little starch. Icing sugar mixture is the starchy one; pure icing sugar clumps faster.
How to use it
Sift — lumps do not melt in a cold glaze. Lemon, passionfruit or water turns it into a slice icing; add liquid a teaspoon at a time. Beat it into buttercream gradually so it does not puff into a cloud. Caster sugar one-for-one stays gritty. Dust just before serving if the kitchen is humid.
Storage
Airtight, bone-dry. Steam turns it to a brick. It is a flavour sponge — keep it away from spices.
Recipes using it
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