Tips
  • Icing sugar is ideal for uncooked desserts like mousses and marquises, and sweets like truffles and marzipan. It also works well in rich sweetened shortcrust pastry.
  • It provides bulk and volume to delicate desserts like meringues, parfaits or iced soufflés, and gives Chantilly cream just the right texture. 
  • Making almond paste isn’t as difficult as you might think: simply blend 200 grams of icing sugar, 200 grams of ground almonds and 2 beaten egg whites to a smooth paste.

A special role for each type of sugar


Icing sugar

Icing sugar is white granulated sugar, ground to a very fine powder. Starch is added to prevent lumps forming. Because the grains are so fine, it dissolves faster than any other type of sugar.

Keep your powder dry for successful icing

As the name suggests, icing sugar is used to ice and decorate cakes. It is more vulnerable to damp than any other type of sugar, so it is important to store it in a dry place in an airtight container.

Use it for
  • quick and simple icing, combining liquids, such as lemon juice or coffee with icing sugar. Caution: to ensure the icing hardens, leave to set where air can circulate freely. 
  • royal icing, made by whisking icing sugar with egg white and lemon juice - more time-consuming but more special.
  • adding the finishing touch to desserts. Icing sugar can be sprinkled over cooked pies, kugelhopfs, sponge cakes, pancakes, waffles and fritters. If you really want to impress your guests, use a stencil to create original decorations on cakes.