Substitute for agave nectar in baking

Powdered sugar, also called confectioners’ sugar, or icing sugar, is a finely ground sugar produced by milling granulated substitute for agave nectar in baking into a powdered state. Powdered sugar is used in industrial food production when a quick-dissolving sugar is required.

Home cooks use it principally to make icing or frosting and other cake decorations. It is often dusted onto baked goods to add a subtle sweetness and delicate decoration. 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. Finer particles absorb more moisture, which results in caking. Because of anticaking agents, it cannot always be used as a substitute for granulated sugar.

It is commonly used in baking and cold mixed drinks because it dissolves faster than granulated white sugar. Not to be confused with Powder snow. Fructose tastes more than twice as sweet as glucose. Archived from the original on 2008-01-19.