While most icings are based on powdered sugar, icings can also be made with a mixture of sugar, powdered sugar, and very fine dextrose, or using 100 percent dextrose. To ensure a smooth texture, the dextrose particle size should be about 75 microns (200 mesh). Dextrose icings, which are less sweet than powdered sugar, are ideal for pairing with citrus flavors. Adding dextrose to the toppings reduces the tendency to dry and as a result increases the softness and softness of the product.
