Icing Sugar is also known as Confectioner's sugar or Powdered sugar. It is very fine powder sugar specially designed for icing & baking requirements. It is ideal for icings and butter creams as it combines easily and dissolves instantly. It has superfine texture and dissolves faster in water than white sugar.
It is especially good in icings, fondues, and whip creams. It blends smoothly and melts faster with no grainy texture. Bakers & confectioners use it all the time for fillings, frostings, and glazes.
It is used -
Pastries
Cakes
Mousses
Cookies.
Pancakes
Cupcakes
Sprinkling over fresh fruits
To sweeten Cold drinks
In Fruit Purees
Sauses
A thin dusting with icing sugar on top of cake layers or pie shells will prevent the filling from sinking in and will impart good texture and an appealing look.
It should be kept in a cool and dry airtight environment otherwise small lumps may form. To avoid lumping and help keep freshness, store in a sealed container in a cool-dry place but do not refrigerate.
In industrial food production, it is used where a quick dissolving sugar is required. When lightly dusted on baked goods it adds to the sweetness and subtle decoration.
