Powdered sugar

Confectioners' sugar 10x, also known as powdered sugar or icing sugar, is a type of very finely ground sugar characterized by its extremely fine texture and rapid dissolution. This sugar is produced by grinding conventional granulated sugar into a very fine powder, to which a small amount of cornstarch is generally added to prevent clumping.

Its origin is mainly associated with the sugar industry in Europe, although today it is a common ingredient in pastry-making throughout the Spanish-speaking world. In cooking, confectioners' sugar 10x is ideal for decorating desserts, making icings, creams, and fillings due to its smoothness and ease of integration without leaving a gritty texture.

Properties:

• Very fine and powdery, it dissolves quickly.
• It does not add a grainy texture, making it perfect for delicate finishes.
• It mixes easily with other liquid or creamy ingredients.
• It usually contains a small percentage of starch to prevent it from caking.

In different Spanish-speaking countries, besides "azúcar glas," it can also be found under the names azúcar pulverizada, azúcar impalpable, or azúcar en polvo, all of which are interchangeable in pastry and dessert recipes.