Processed
Powdered
A tier
Powdered sugar is the American trade name for 10X (or similar) pulverised sucrose with cornstarch—identical in kitchen role to British icing sugar, sometimes labelled confectioners’ sugar. Grades like 6X versus 10X differ in fineness; 10X is the grocery standard for silkiest frostings. The starch content means it is a composite sweetener-thickener, not pure crystal sugar. Dust doughnuts, whip into frosting, or make glaze with milk or citrus. Avoid in recipes that need pure caramel chemistry. Humidity turns powdered sugar into chalky bricks—reseal ruthlessly.
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History
American sugar grinders sold powdered sucrose for confectionery smoothness.
Cornstarch-blended powdered sugar became the US cake-frosting staple.
10X labelling standardised fineness expectations for home bakers.
Organic powdered cane sugars with tapioca starch appeared for corn-free needs.