Why is there cornstarch in powdered sugar?
I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out.
So what is the role of cornstarch? Does it act like a filler (since it's cheaper than sugar)? Is it to prevent lumps? Does it help with texture? Does it do something else?
If this question is too broad, assume I'm only talking about frosting, since that's a frequent use of this sugar.
Best Answer
It's to prevent caking. See, for example, the second FAQ on Domino Sugar's website:
It is not recommended to substitute confectioners sugar for granulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.
Many shredded cheeses include corn starch for the same reason.
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Quick Answer about "Why is there cornstarch in powdered sugar?"
Commercial powdered sugar is also mixed with a small but mighty amount of cornstarch that acts as an “anti-caking agent,” preventing the coagulation of large clumps.Does all confectioners sugar have cornstarch in it?
Commercial confectioners' sugar typically contains cornstarch, which prevents caking and clumping. You'll see it listed as \u201coptional\u201d in this recipe. If you are using the confectioners' sugar right away, it's not necessary to add cornstarch.What is the of cornstarch in confectioners sugar?
Powdered sugar has about 3% cornstarch to keep it from clumping and dissolving from the moisture in the air. You can use it as powdered sugar for anything you want.Can powdered sugar be made without cornstarch?
How to Make Powdered Sugar Without Cornstarch. Simply place your sugar of choice in a food processor, high-powered blender, coffee grinder, or magic bullet. Process it until it's fine and fluffy, which should take about three minutes depending on your device.How To Make Cornstarch \u0026 Powdered Sugar Chunks
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Answer 2
The cornstarch does indeed prevent the extremely fine grained sugar from caking, but it also serves a purpose beyond that. Since cornstarch forms a non-Newtonian fluid (makes liquid more viscous) when water is added, adding it to powdered sugar allows you to use it to make glazes and icings. Without the cornstarch, you'd just be pouring sweet water over your pastries, but with cornstarch you have a glaze that will coat and set.
Answer 3
A better anti-caking agent for icing sugar is tricalcium phosphate. Cornstarch gives a gritty texture to buttercream or other icing (frosting), whereas tricalcium phosphate keeps it much more smooth. In the UK, Silver Spoon icing sugar, or Sainsbury's own brand - I don't know about other supermarkets - is made from sugar beet rather than cane sugar, and has this better anti-caking agent in it. Tate and Lyle has cornstarch. A lot of people have complained online about the gritty texture of the cornstarch kind, and I found out the hard way after making lemon cake filling and wondering why it was gritty. Had to buy the better sugar and start again! I have never had any problem with the watery icing suggested above: using the right amount of sugar to water will set the icing properly, and it will coat things successfully.
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