Why is Powdered Sugar called Confectioner's sugar?!
By the way, the 10X refers to the fine-ness of the grind.
Answers: Because the branch of baking devoted to making & decorating cakes, cupcakes, cookies & the like is technically called "confectionery" and the people who do that are called "confectioners." Since this particular sugar is used almost exclusively by confectioners who are producing confections, the sugar is called "confectioner's" sugar.
By the way, the 10X refers to the fine-ness of the grind.
I believ it is called Confectioner's sugar because it is and has been predominantly used to make confections. Truly what makes it different is the addition of corn starch to help prevent caking when exposed ot the moisture in the air.
Confectioners' sugar labeled XXXX is slightly finer than that labeled XXX but they can be used interchangeably and both may need to be sifted before using. Because it dissolves so readily, confectioners' sugar is often used to make icings and candy. It's also used decoratively, as a fine dusting on desserts.
confection: A sweet preparation, such as candy.
Why it's called that ? I suppose they had to call it something but in general it's used mainly for outside decorations on pastries ( French Toast,, Pancakes etc) or mixed with a liquid to make a sauce for donuts , danish, cookies...all that stuff that ain't good for you