Rant: The Horror of Powdered Sugar

Once again I have to say, "Powdered sugar? Argh!!!"

A year ago this month, I Ranted about this issue and it's time to Rant about it once more. Twice this past week, I've encountered dishes using powdered sugar and I didn't think either dish needed it. One dish was a pancake and the other was a chocolate mousse. 

Also known as confectioner's sugar, it's simply a finely powdered sugar and cooks and chefs dust it upon various dishes, from pancakes to cookies. It's partially used as a decoration but also adds some sweetness to the dish. However, I feel that it's vastly over used and often unnecessary. I don't want a blanket of white covering an otherwise delicious breakfast or dessert. 

It often starts at breakfast, where powdered sugar may be dusted atop pancakes, French toast or waffles, and I'm especially peeved when the menu doesn't mention that fact. You should have to ask for the addition of powdered sugar rather than the restaurant making it a standard addition to the dish. 

I don't want that added sweetness to my pancakes, French toast or waffles. Isn't maple syrup a sweet enough addition? Why would you also need the sweetness of powdered sugar? Add chocolate chips, Lucky Charms, or something similar if you want more sweetness to these breakfast treats. That white powder doesn't make pancakes, French toast or waffles look any more appealing. If anything, the white powder conceals the beautiful golden colors of these dishes. 

Adding powdered sugar to many dessert items also seems superfluous. It adds more sweetness than is needed for many of these desserts. Being too heavy handed with powdered sugar seems a cop out, the easiest fix to make your dessert sweeter. If your dessert was perfectly sweetened when first prepared, then there shouldn't be a need for powdered sugar.

Your dessert, just like your breakfast items, should be able to stand on their own. Plus, all that plain white powdered sugar hides the natural colors of the dessert, which are often far more beautiful than a field of white. I'd rather see the dark chocolate colors of a brownie than that dusting of white. Be more creative than simply dusting powdered sugar on everything. 

This past week, both the pancake and chocolate mousse were excellent dishes, except for the addition of the powdered sugar. They stood well on their own and the powdered sugar added absolutely nothing of value. The pancake was thick, but still quite fluffy and light. The chocolate mousse dessert was delicious, with a light chocolate cake base, a silky mousse, creamy whipped cream and more. When will chefs stop relying so much on powdered sugar, rather than allowing their dishes to stand on their own?

So what are your thoughts on powdered sugar?