A number of desserts and sweets are not complete without a final dusting of confectioner’s sugar, also known as powdered sugar or icing sugar. Confectioner’s sugar is actually granulated sugar which has been mechanically ground into a very fine powder. This powdered form of sugar is commonly used to make cake frostings, sugar glazes, dessert sauces and decorative icings. Confectioner’s sugar is also used to provide additional sweetness to fried donuts, funnel cakes and beignets.Confectioner’s sugar is rarely used as a substitute for regular granulated sugar in recipes for a number of reasons. The ratio of confectioner’s sugar to granulated sugar would make most recipes cost-prohibitive, for one thing. Confectioner’s sugar also does not tolerate long periods of heat, which makes it much more suitable for cold icings and glazes, not heated sauces or custards. Confectioner’s sugar also contains up to 3% cornstarch as an anti-caking agent.