Puderzuckericing sugar

Finely ground sugar with a little starch to keep it loose. Unlike granulated sugar it dissolves cold.

That is why it goes into glazes, into buttercream and into the veil sifted over cakes and waffles.

Die Stärkethe starch

Mexican azúcar glas normally carries a noticeable share of cornstarch. It sits right behind sugar on the ingredient list.

The glaze shows it: matt rather than glass clear, and it sets faster, so it wants a little more liquid.

If you need pure icing sugar, grind ordinary sugar in a blender. No starch in it, but it clumps sooner.

In Mexikoin Mexico

Azúcar glas, in every supermarket. Straight off the shelf.

Always sift it before use. One minute of work, and no lumps in the glaze.

Vorsichtcareful

In damp coastal air it clumps fast and goes hard. Keep it sealed, ideally in a screw top jar.

On a cake that is still warm the sifted veil sinks in and vanishes. Let it cool first, then dust.