That's a good question. There's a specific type of powdered sugar called u003ca href=u0022https://amzn.to/2Hvx3Zsu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022 aria-label=u0022sugar snow or sucre neige (opens in a new tab)u0022u003esugar snow or u003c/au003eu003cemu003eu003ca href=u0022https://amzn.to/2Hvx3Zsu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022 aria-label=u0022sugar snow or sucre neige (opens in a new tab)u0022u003esucre neigeu003c/au003eu003c/emu003e you can buy that doesn't melt into cakes. It is basically powdered glucose rather than sucrose. It tastes slightly less sweet than regular powdered sugar, but it is not affected by moisture or temperature and stays beautifully white.