1,521 easy and fully explained recipes, with +66K photos and 78 videos

How to dust

Name: How to dust
Prep time: 2 min
Total time: 2 min
Yield: 30 g
Cuisine: French
Ingredients: 30 g icing sugar

"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.

158 K 3.8/5 (25 reviews)

2 min.

Easy

30 g

1 Ingredient

Last modified on: October 13^th 2010

For this recipe: I want to make it (636×) I made it (640×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 30 g, you will need:

1 30 g icing sugar
Total weight: 30 grams

Change these quantities to make:

5 g 10 g 20 g 30 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 2 min.

Step by step recipe

Stage 1

The first instinct is to use your hand.

But if you do, you're going to produce an uneven layer, plus if there are any lumps in your powder (icing sugar or whatever) they will fall, break up, and it will spoil the appearence...

Stage 2

...as in this photo where I'm trying to sprinkle some ice sugar onto a (black) pastry sheet.

Stage 3 - 2 min.

The best solution is to use a fine sieve or strainer (small or large, it does not matter), fill it with your powder, and to shake it all over.

Like this you will produce a fine and even layer, where even the small lumps will be broken into powder.

You can also use a special utensil: a shaker.

Stage 4

With this method you can produce artistic patterns made using a sheet paper cut out in designs of your choice.

Stage 5

By carefully removing the paper, you will get pretty effects.

It is a good way of "writing" on a birthday cake for example.

Stage 6

You can also watch this short video which recaps on the basics.

Remarks

The golden rule when dusting is to use a really dry powder, because if it's damp, it will form lumps or balls which are diffcult to use. If your powder is not dry enough, you can put it in a cool oven for about 30 minutes to dry it, and then pass it through a sieve before use.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	30 RDI=2 %	0	120 RDI=4 %	500 RDI: 4 %
Per 100 g	0	100 RDI=7 %	0	400 RDI=20 %	1,680 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

How much will it cost?

For 30 g : $0.15

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Icing sugar

Like these other recipes: Chocolate madeleines, Pink Reims biscuits, Royal icing, Mini lemon millefeuilles, Cigarettes Russes (Piroulines), ... See them all 62

Other recipes you may also like

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025312 K 24.5 3 hours 8 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .

July 4^th 2018346 K4 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.