| ≥1 piece |
Icing Sugar , with its superfine texture, 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 particularly used in pastries, mousses and for sprinkling over fresh fruit, cookies, cereals, and pancakes. Use it to sweeten cold drinks, yogurt, fruit purées and sauces.
Powdery, white and light as air, icing sugar is the essential ingredient in frostings and glazes. As it dissolves quickly without heating, it is a critical ingredient for all frosting and cream icing, but to get the best consistency, let the icing stand over hot water for 10 to 15 minutes. A thin dusting with icing sugar on top of cake layers or pie shells will bar the filling from sinking in.