The next time you are in the middle of a recipe and run out of powdered sugar, don’t worry! If you know how to make powdered sugar, you can save yourself an emergency run to the store!
Leading up to Christmas, Wegmans had an amazing price on their store-brand sugar and I bought about 10 bags of it. Seeing as I had so much regular sugar, I saw no reason to also buy powdered sugar for my baking. I simply pulled out my Blendtec (although any good blender will do) and whipped up a few batches. I just store it in airtight canisters in my cupboards and it is ready for whenever I need it!
Powdered sugar is not simply granulated sugar that has been ground to a fine powder. Powdered sugar also also has cornstarch added to it. This helps to prevent caking during storage. If you have an allergy to cornstarch, you can omit the cornstarch, but you should use the homemade powdered sugar right away.
You will need:
- 1 cup granulated sugar
- 1 tsp corn starch
How To Make Powdered Sugar
- Place sugar and cornstarch in a blender
- Secure the lid tightly (place a towel over the top of your blender if you are worried about dust escaping) and blend until the sugar is a fine powder.
- Store in an airtight container or use immediately.
Have you ever made your own powdered sugar?
I have made powdered sugar but used unprocessed sugar. It is a bit dusty. Thanks for the idea of putting a towel over it. I do plan on getting a grain mill for my KitchenAid but not sure if it will do sugar.
Spotted your instructions when someone posted it on Pinterest Since we do not eat grains or corn or potatoes, etc., I’m wondering if casava flour could replace the cornstarch? Or are we simply stuck with having to use it immediately?
It will keep for a while, even if you skip the cornstarch. You just may have to sift it before using as the cornstarch primarily is to avoid clumping.