Will icing sugar and powdered work the same for icing?

No, icing sugar and powdered work differently when used for icing. While they may have similar appearances, they have distinct characteristics and uses:

Icing Sugar:

- Texture: Icing sugar, also known as confectioners' sugar, is a finely ground sugar that has a smooth and powdery texture. It is made by grinding granulated sugar into a fine powder and adding a small amount of cornstarch or another anti-caking agent to prevent clumping.

- Solubility: Icing sugar dissolves easily in liquids due to its fine texture. This property makes it ideal for creating smooth and glossy icings, glazes, or fondant.

- Sweetness: Icing sugar has the same level of sweetness as granulated sugar. However, since it is often used in small quantities for icings, it may not contribute significantly to the overall sweetness of a dessert.

- Uses: Icing sugar is primarily used for making glazes, frostings, and icings. It is not suitable as a general-purpose sugar replacement in baking due to its fine texture and potential impact on the recipe.

Powdered Sugar:

- Texture: Powdered sugar, also known as powdered frosting sugar, is a type of sugar that has been mechanically pulverized into tiny crystals. It has a slightly coarser texture compared to icing sugar and may contain small grains or crystals.

- Solubility: Powdered sugar is less soluble in liquids than icing sugar. While it can dissolve eventually, it may require more mixing or stirring to achieve a smooth consistency.

- Sweetness: Powdered sugar has the same sweetness level as granulated sugar. However, due to its finer texture, it may provide a more intense sweetness when used in larger quantities.

- Uses: Powdered sugar is commonly used for dusting baked goods, such as doughnuts or pastries, to add a sweet coating or decoration. It can also be used as an ingredient in frostings or icings but may not always result in a smooth consistency like icing sugar.

In summary, icing sugar is ideal for creating smooth and glossy icings, while powdered sugar is better suited for dusting and adding a sweet coating to baked goods. Substitutions between the two may not yield the same results, so it's essential to use the type of sugar specified in a recipe.