“Icing sugar” and “powdered sugar” are terms that are often used interchangeably, but they can have slight differences depending on the region:
- Icing Sugar: This term is commonly used in countries like the UK, Australia, and New Zealand. Icing sugar is a finely ground sugar used primarily for making icings, glazes, and frostings. It usually contains a small amount of cornstarch (about 3%) to prevent clumping and help it flow smoothly.
- Powdered Sugar: This term is more common in the United States. Powdered sugar is essentially the same thing as icing sugar—it’s a finely ground sugar that often contains cornstarch. It’s used for the same purposes, such as making smooth frostings, glazes, and certain confections.
Key Differences:
- Terminology: “Icing sugar” is used in the UK and other Commonwealth countries, while “powdered sugar” is more common in the US.
- Cornstarch Content: Both typically contain a small amount of cornstarch to prevent clumping, but the percentage might vary slightly, though it’s usually around 3% in both.
In short, there’s no significant difference in the product itself; it’s mainly about regional naming conventions.
