Sucraneige or Sucre Neige is preferred by French chefs and bakers: unlike confectioner's sugar it will not melt or disappear on top of cakes, cookies or other baked goods even when they are warm from the oven or refrigerated under plastic wrap. Also known as Snow Sugar, it is finely powdered  and looks evenly, perfectly sprinkled on top of icing, whipped cream or fresh, warm donuts and muffins. Sucre Neige is a superior topping; a dusting is the perfect way to finish off your favorite chocolate cake or batch of cookies and it will be unaffected by temperature or moisture.

Sucraneige was especially developed to remain picture perfect without dissolving and to maintain its pristine, crisp white color. It tastes less sweet regular confectioner's sugar or icing sugar, which primarily contain glucose powder with a touch of cornstarch. Snow sugar can be used to decorate any type of dessert, but it is particularly effective for use on moist baked goods. For example, it will look beautiful on lemon bars and fruit tarts without having to be refreshed. It can also be sprinkled on top of ice cream without melting. It is a superior product: the PatisFrance Sucraneige is a sought-after ingredient by European bakers for its consistent performance.