Staubzucker

Staubzucker is the term used in Austrian German for finely ground sugar, commonly known in many other German-speaking regions as powdered sugar or confectioners’ sugar. It is a staple ingredient in baking and pastry work, used for dusting, icing, and making smooth frostings. Because it dissolves quickly, it is favored for light-textured desserts and delicate toppings.

The name Staubzucker literally means “dust sugar.” In Austria it is the standard term, while in Germany and parts of Switzerland the term Puderzucker is more common. Both refer to the same product, though regional naming conventions may vary.

Production and composition: Staubzucker is produced by milling granulated sugar into a very fine powder. Commercial versions typically include a small amount of anti-caking agent, usually starch (such as cornstarch or potato starch), to keep the powder free-flowing. Particle size is very small, often around 20 to 60 micrometers. Varieties labeled as "fein" or "feinstes Staubzucker" indicate an extra-fine grind.

Culinary uses: It is widely used to dust pastries and cakes, to create smooth glazes and frostings, and in meringues where quick dissolution is advantageous. Because it dissolves rapidly, it is often preferred for delicate textures and light sweetness.

Storage and substitutions: Store Staubzucker in an airtight container in a cool, dry place to prevent clumping. It has a long shelf life when kept dry. If unavailable, Puderzucker can be used as a substitute; in some cases, granulated sugar ground briefly to a powder can approximate Staubzucker, ideally with a small amount of starch to prevent caking.