Confection Sugar

Confectioner's sugar, also known as powdered sugar or icing sugar, is granulated sugar that has been finely ground into a powder. It is typically made from sugar cane or sugar beets, and a small amount of cornstarch is often added to prevent caking and improve its texture.

Manufacturers use confectioner's sugar in products like icings, glazes, and frostings due to its smooth texture and ability to dissolve quickly. It also serves as a dusting powder for pastries and baked goods, providing sweetness and an appealing finish.

Sucrose, the main component of confectioner's sugar, is generally recognized as safe (GRAS) by the FDA. The primary health consideration for confectioner's sugar relates to its status as an added sugar. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. JECFA has evaluated sucrose and did not set a numeric acceptable daily intake (ADI), considering it a food ingredient.