These sugars are ground to a fine powder and mixed with a small amount of starch (about 3%) to prevent caking. They are classified by coarseness or fineness.
10X is the finest sugar. It gives the smoothest textures in icings. 6X is the standard confectioners’ sugar. It is used in icings, toppings, and cream fillings.
Coarser types (XXXX and XX) are used for dusting and for any purposes for which 6X and 10X are too fine.
Confectioners’ sugar is also known as icing sugar because of its importance in making many kinds of icings.
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