DCHP-2

icing sugar DCHP-2 (November 2016)

• n. — Food

  a powdered sugar containing a small amount of cornstarch; confecctioner's sugar.

  The term icing sugar describes a type of finely powdered sugar (see the 1885 quotation) that is combined with cornstarch to prevent clumping. The term appears to derive from the product's main use, which is to make icing for cakes or baked goods (see the 2013 quotation) or to dust them with sugar (see the 1893 quotation). The term is more frequent in New Zealand, Australia and South Africa than in Canada (Chart 1). While icing on a cake (vs. US frosting on a cake) is a Canadianism (see icing (3)), icing sugar is not. Confectioner's sugar is the Canadian name, in the sense of the DCHP-2 typology, for the sugar itself (see Chart 2). See also COD-2, s.v. "icing sugar", which is marked "Cdn, Brit., Austral. & NZ".

  See also: berry sugar  confectioners sugar  icing ((3))