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Powdered sugar is so fine it almost feels chalky, in contrast to granulated sugar, which is gritty and coarse. Additionally, a tiny but potent quantity of cornstarch is used with commercial powdered sugar to serve as a "anti-caking agent," avoiding the formation of big clumps.Instead of using plain granulated sugar in cakes, pastries, and muffins, confectioners sugar is utilized. Its primary application, nevertheless, has been in coatings, whether diluted with fats or water. Desserts, cookies, and other sweet items are dusted with it.
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