What Is Confectioners' Sugar?

Like freshly fallen snow, it's dusted on powdered donuts, French toast and lemon bars but what is confectioners' sugar exactly? We’ll explain everything you need to know about the powdery baking staple, including what confectioners' sugar is made of and how to even make it yourself. Speaking of powdery, if you’re curious about the difference between confectioners' sugar vs. powdered sugar, we’ll cover that topic like a well-dusted beignet. You’ll also find out what confectioners' sugar is used for and when to reach for it over granulated.

If you’ve opened your package and found that you’re fresh out, we’ll tell you how to make confectioners' sugar from two ingredients that you probably already have. If you can’t be bothered to make your own, we’ve got all the pantry ingredients you can easily drop in as a confectioners' sugar substitute. Of course, we’ll provide plenty of delicious dessert recipes to give you sweet, sifted inspo! Read on for the nitty gritty on this fine powder.

Confectioners' sugar is actually granulated sugar that’s been finely ground then mixed with cornstarch to prevent it from clumping or melting into baked goods. Confectioners’ sugar goes by a couple of other names, as well: It’s called “icing sugar” in the U.K. (because it's an essential ingredient in icing and frosting). An industry term for it is “10x sugar,” referring to the number of times the sugar is processed and milled.

Is confectioners’ sugar the same as powdered sugar?

No. Although the terms are often colloquially used interchangeably, they are not the same. Powdered sugar is similar to confectioners' sugar but without the cornstarch. Because the words are often mistaken for each other, you will even find "powdered sugar" in the grocery store that is actually confectioners’ sugar. Flip the product over and peep the ingredients list: If you see cornstarch, you've got confectioners' sugar.

When should I use confectioners’ sugar vs. powdered sugar?

Use confectioners’ sugar when you want the snow-dusted visual effect on sweets and don’t want it to melt away, like on cakes and the best Christmas cookies. Use powdered sugar when you do want it to melt and don’t need (or want to taste) the cornstarch, such as in classic cocktails (e.g. Gin Fizz and French 75). Either confectioners’ or powdered sugar can be used for icings, frostings and glazes.

How to make confectioners' sugar

It’s pretty easy to make confectioners’ sugar. Simply combine 1 cup granulated sugar with 1 tablespoon cornstarch in a blender or food processor, then blitz on high speed until a fine powder forms (this may take several minutes). Just be aware this DIY version may alter the final texture of your baked good.

How to make powdered sugar

The process for making powdered sugar is the same as above for making confectioners’ sugar. For the full recipe, check out How to Make Powdered Sugar.

When should I use confectioners’ sugar vs. granulated sugar?

A good way to see and taste the difference between these two sugars is to compare them in cookie recipes. Most cookie dough is made with granulated sugar, which gives the final bake its structure and crisp texture. On the other hand, cookie dough made with confectioners’ sugar will bake up tender, with a melt-in-your-mouth texture (think of Mexican wedding cookies and other snowball cookies).

Don't be tempted to use granulated sugar to make frostings and icings — you'll end up with an unappealing gritty texture.

What’s a substitute for confectioners' sugar?

A quick pantry raid will likely unearth a suitable swap. For the full array, see our list of substitutes for powdered sugar (we cover subs for confectioners' sugar, too).