1.   Mix the butter with one cup of powdered sugar until light and fluffy.

2.   Serve the fritters warm with ice cream and sprinkled lightly with powdered sugar.

3.   Serve with lightly sweetened whipped cream on a place dusted with powdered sugar.

4.   The chocolates are covered with powdered sugar to keep them from sticking together.

5.   To make frosting for the cake, mix powdered sugar with a little milk and vanilla.

6.   At La Fourchette, a boat-shape ginger lemon financier is showered with powdered sugar, with creme fraiche ice cream and blueberries spooned on the side.

7.   Beat the powdered sugar into the remaining whipped cream.

8.   Beat in butter, powdered sugar, salt and brandy flavoring.

9.   Beat cream cheese, powdered sugar and vanilla in a small mixing bowl until smooth.

10.   Beat egg whites and salt until frothy, and gradually beat in powdered sugar until whites are thick and glossy.