Fine ground cane sugar that melts more easily. You can make powdered sugar by putting dry granulated sugar in a blender and blending until it reaches the desired consistency.
As the name suggest, it is sugar in powder form.
Powdered sugar dissolves at room temperature for instant icing when added to butter and milk. It is also the ideal “dusting powder.”
Selecting and Buying
Preparation and Use
• If a recipe calls for whipping, use a finer sugar, such as 10X.
• Powdered sugar works best in recipes that do not require heating.
• If moisture does cause clumping, do not use for icing.
• Sprinkle between cooked desserts, particularly pastries. The icing creates a “barrier” that will prevent soggy crusts.
• Powdered sugar cannot be used as a replacement for other sugars.
Conserving and Storing
Transfer the powdered sugar from its original packaging into a zip top freezer bag and seal, pushing out excess air.
Place the sealed bag of powdered sugar into an air tight container.
Set the container into a cool, dry portion of the pantry, not the refrigerator, which has too much humidity.
Keep your powdered sugar in the pantry indefinitely as long as it does not pick up odors or develops lumps. Discard if this occurs.
Opt for freezer zip top bags which have a thicker construction to keep freezer odors at bay.