What Is XXX Sugar—And Why Is It In So Many of Your Grandma's Recipes?

Seasoned bakers know that out there there is a near-endless world of sugar. Cane sugar, brown sugar, coconut sugar, powdered, palm sugar to name just a few—and that not all of them can be used interchangeably. Beyond a type of sugar’s practical use, a single type of sugar can go by many names. In fact, if you flip through your grandma’s old recipes or older cookbooks, you may see XXX sugar which is actually another name for confectioners’ sugar. 

And if you don’t know what confectioners’ sugar is, I promise you do, because that’s just yet-again another name for it. Confectioners’ sugar is another name for powdered sugar, or also commonly known as icing sugar throughout the United Kingdom and Canada. 

Why Is it Called XXX Sugar?

Powdered sugar is a type of sugar that has been ground into a fine powder and combined with a small amount of cornstarch to keep it from clumping. Its powder-like texture has particles that are far more fine than granulated sugar and is commonly labeled in x’s to describe its level of fineness. These measures include XXX, XXX, and even go to 10X level-fineness. For powdered sugar, the more Xs equates to the finer the sugar. 

How to Use XXX Sugar

XXX sugar is known for making velvety-smooth icing, glazes, frostings, and fudge because of its very fine, delicate texture that allows it to dissolve near-instantly. Beyond commonly being used for frostings, many people use powdered sugar to dust over cookies, cakes, donuts, and more for a snow-like effect. Despite its very fine texture, you’ll notice that many recipes urge bakers to sift powdered sugar in a fine-mesh sieve or sifter before using it to make it fluffier and to remove any clumps. 

Can You Substitute Powdered Sugar for Cane Sugar?

Although XXX sugar comes from table sugar, they cannot be used interchangeably. Confectioners’ sugar absorbs much more moisture than granulated sugar, which makes it great to add to frostings and drinks. Because granulated sugar has larger particles, when you bake with it it makes for a more chewy, crispy—cookie or cake—base whereas one made with confectioners’ sugar will be soft and tender.