A dusting of confectioners’ sugar is a great way to finish off a cake or a batch of cookies before serving them. I usually add confectioners’ sugar at the last minute before serving because the moisture in a baked good will usually cause the sugar to melt right into the cake. This means that you might bet left with a slightly sugary crust but without the look of a freshly powdered cake. There is a product out there designed to eliminate this problem. It is a non-melting powdered sugar that is known as Snow Sugar.
Snow sugar is a powdery white sugar that looks very similar to regular confectioner’s sugar, but won’t melt into baked goods – even if you sprinkle it on while they are still warm from the oven. Snow sugar is made from dextrose, palm oil or other vegetable fats, wheat starch (or occasionally other anti-caking agents) and titanium dioxide, which gives it a vibrant white color. It tastes less sweet than a mouthful of regular confectioner’s sugar, which is just made with sugar and sometimes contains a touch of cornstarch, because dextrose is about 205% less sweet than sugar. This type of sugar can be used to finish any type of baked good, but it is particularly good for use on things that tend to be slightly wet. For instance, it will give you a great look on lemon bars and fruit tarts without having to be refreshed, and it also makes linzer or other jam filled cookies look picture perfect. It can also be sprinkled on top of whipped cream or ice cream without melting into them.
I prefer to use regular confectioners’ sugar for the added sweetness in most cases, but if you live somewhere with high humidity or want to store sugar-dusted baked goods for a period of time, rather than serving them immediately, a product like this one can be a huge help. It is available online and at stores that specialize in baking and pastry ingredients, but you might not be able to find it at your usual restaurant supply store.