Icing sugar

Sucre glace

What it is

Ground to a powder and cut with two or three per cent starch to stop it caking — which is why it clouds a liquid and why it can never be used to make caramel. The starch is the reason, not the fineness.

In the kitchen

Always sift it, without exception. It clumps in the box and a lump will not dissolve in a buttercream.

Goes with

Butter Vanilla Lemon Cream Strawberry Dark chocolate Raspberry Almond

Same species

Cane vinegar Chinese rock sugar Dark rum Demerara sugar Golden syrup Invert sugar

Also used with

Egg white powder (albumin) Gum tragacanth Gum arabic Almond flour Cream of tartar

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