Either is acceptable, it's more a matter of personal preferance. I like corn starch myself however most use the powdered sugar.
Hmmmm, I see I'm the direct opposite of TamiAZ......she's been at this longer and knows what she's doing so I will defer to her expertise! 
I was just wondering why when fondant is used that it says Dust area wtih cornstarch. Why dont we use confectionary sugar?
I have used confectionary/icing sugar when rolling out my fondant. I don't find that it dries my fondant out anymore than using corn starch. I simply use a soft brush to dust any remaining sugar off the surface of my fondant. Even rubbing the surface with a clean palm or gloved palm with work the excess away. Most icing sugars out there contain some cornstarch anyway.
Use which ever works best for you.
I used cornstarch the first time and did not like my results and then I switched to Powedered sugar which was better but then I read to use shortening on your surface and hands and boy now that is the ticket!!! no residue and easy clean up!!
Hmmmm, I see I'm the direct opposite of TamiAZ......she's been at this longer and knows what she's doing so I will defer to her expertise!
Yikes....Don't do that!! 
When I first starting decorating I used straight cornstarch and had trouble with it... I started using powdered sugar and it helped tremendously!! Yes, powdered sugar has some cornstarch it, but it's less than straight cornstarch!! That's just my .02!! 
Oh, I've also used a very light spraying of Pam on my vinyl and it worked pretty good!!
No worries!
Actually, I use the vinyl method as well virtually negating the need for the powdered sugar or corn starch. At home I always use the vinyl and the corn starch on occasion, at the cake shop we use the sugar, it's all good!
be very careful using corn starch. In britain we tend to use icing sugar due to the simple fact most of our cakes are covered in marzipan before we ice. marzipan and corn starch can ferment if they come in contact with each other
be very careful using corn starch. In britain we tend to use icing sugar due to the simple fact most of our cakes are covered in marzipan before we ice. marzipan and corn starch can ferment if they come in contact with each other
100% agreed
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