When you run out of powdered sugar and can’t get out to buy more, here’s a quick and easy recipe tutorial to make your own homemade powdered sugar.
You might know it as powdered sugar, confectioner’s sugar or icing sugar, but whatever you call it, it’s a must for baking, glazes, and frostings.
But if you run out, what to do?
You make your own–homemade. It’s easy if you know how.
Just follow this simple recipe and tutorial that’ll have you back on track baking, glazing and frosting.
Keep in mind, that this recipe won’t make an exact replica of commercially made powdered sugar. What it does give you, however, is a product that is as close as possible as to the store-bought version and one that you can definitely use in a pinch with great success.
Ingredients to Make Powdered Sugar
For this recipe, you will need only two ingredients: sugar and starch.
I have gotten the best results with granulated sugar and corn starch. But you can also use one of these other sugars and starches, as well:
- sugar – granulated
- maple sugar
- sugar in the raw
- tapioca flour
NOTE: The only sugar that will not work is brown sugar. This is because brown sugar has molasses that’s either not fully removed or added back into the sugar at various amounts to make it either light or dark brown sugar. It’s this same molasses that gives it it’s flavor and color, as well as its moisture level which is much greater than regular sugar and because of this it doesn’t blend out like granulated sugar does.
It’s also important to note that your powdered sugar will take on the color and hue of the sugar you use.
For example, white, granulated sugar will give the the classic white powdered sugar you’ve come to know and love; while turbinado or maple sugar will give you a darker, richer hue—still delicious but different color.
How to Make Powdered Sugar
This recipe yields one cup of powdered sugar.
The recipe is fairly simple: granulated sugar and corn starch.
To blend, you will need to use one of the following: hand blender, food processor or blender.
I have used all of these kitchen appliances to varying degrees of success.
Next place both your sugar and starch into the blender.
Cover then pulse for one minute.
After this, alternate pulsing the blender for a minute or so, then use a spatula to draw the powdered sugar down off the sides of the blender jar.
Check on it often to see if the consistency matches that of powdered sugar. You can tell if more pulsing is needed by rubbing a bit of the mixture between your thumb and index finger.
If you feel graininess, close the blender jar with the cover and pulse a little more.
After five minutes, if you feel you are closest to the powdered sugar you want, you can add a teaspoon more starch (followed by a quick pulse once again) to make the powdered sugar even more smoother.
It’s important to remember that the more you pulse the sugar/starch, the smoother the final product will be. In total, this should take about five minutes or so to break down the sugar.
Keep in mind, you still might feel a bit of graininess in your Homemade Powdered Sugar. That is to be expected, since home appliances cannot compete with the super, high powered industrial units.
Just get it as close as you can and then proceed to use it as you would regular store-bought powdered sugar.
How to Store Powdered Sugar
The starch in the powdered sugar is meant to keep it from clumping but you will have to store it properly if you want it to last a long time.
Keep your homemade powdered sugar in a tightly sealed container until you are ready to use it. It can keep indefinitely if you keep the container sealed.
For more quick and easy recipes to make your own baking ingredients, check out Wisconsin Homemaker’s Recipe Section, as well as these recipes:
Homemade Powdered Sugar
- 1 cup granulated sugar
- 1 tbsp corn starch
- Place the granulated sugar and corn starch in the bowl of a blender or food processor.*
- Pulse these ingredients for approximately 5-6 minutes until the mixture becomes smooth to the touch.
- Use a spatula, if necessary, to draw the powdered sugar off the sides for even blending.
- Add one more teaspoon at this point and pulse for one additional minute.
- Finally, use a fine mesh sieve or sifter to catch any unblended sugar.
- Use powdered sugar now or store for later (see NOTES below) as you would the store-bought kind. Enjoy!