Powdered sugar

Home cooks use it principally to make icing or frosting and other cake decorations.

Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles.

Canadian regulations limit powdered sugar to 5% starch or an anticaking agent.

It is commonly used in baking and cold mixed drinks because it dissolves faster than granulated white sugar.

It usually contains glucose, starch, and anti-binding agents (such as titanium dioxide, which gives it a vibrant white color), and retains its structure and look even when dusted onto baked goods that are slightly wet, such as fruit bars and tarts.