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Confectioners’ Sugar vs. Powdered Sugar 

Have you ever stared at the baking aisle wondering if "powdered sugar" and "confectioners' sugar" are the same thing? You're not alone! They may seem identical, but there's a subtle difference that can affect your baking.

Tom Tom Founder
Published:
March 27, 2024

The Grind is Fine, But Not Identical

Both powdered sugar and confectioners’ sugar are granulated sugar that’s been pulverized into a superfine powder. This ultra-fine texture allows it to dissolve quickly and easily in liquids, making it perfect for frostings, glazes, whipped cream, and dusting pastries.

Confectioners’ Sugar

  • Confectioners’ sugar has a secret ingredient: a small amount (usually 3-5%) of cornstarch.
  • This cornstarch is what makes confectioners’ sugar the preferred choice for most baking.
  • The cornstarch acts as an anti-caking agent, preventing the sugar from clumping up and ensuring a smooth, easy-to-use powder.
  • Read more about Confectioners’ sugar here.

Powdered Sugar

  • Plain powdered sugar, on the other hand, doesn’t contain any cornstarch – it’s simply very finely ground sugar.
  • Because it lacks the anti-caking properties of cornstarch, powdered sugar is more likely to clump over time.
  • Read more about powdered sugar here.

Can You Substitute One for the Other?

In most cases, yes! Due to the small amount of cornstarch, the taste difference between the two is negligible. However, there are a few situations where the cornstarch in confectioners’ sugar can be beneficial:

  • Frostings and Glazes: The cornstarch helps prevent the sugar from dissolving too quickly, which can lead to a runny frosting.
  • Whipped Cream: Confectioners’ sugar dissolves easily and helps stabilize the whipped cream.
  • Dusted Pastries: The cornstarch helps the sugar stay put on top of pastries for a pretty presentation.

So, Which Should You Use?

For most baking needs, confectioners’ sugar is the way to go. It’s readily available and the cornstarch ensures a smooth texture and prevents caking. However, if you only have powdered sugar on hand, it won’t ruin your recipe. Just be aware that it might be a bit clumpy and may dissolve a touch faster.

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TomFounder
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