Have you ever started a recipe, only to learn an ingredient was missing? I know friend, I feel your pain! I did this recently (an hour before company was to arrive) with powdered sugar (also know as confectioner's or icing sugar). Yikes! I needed the powdered sugar to make icing for a cake I had prepared earlier in the day, and I was completely out of it. I was about to have my sweet hubby go back to the grocery store for a second time, when I googled "how to make powdered sugar?" What I found was mind-blowing!
It had never occurred to me to make powdered sugar from scratch, as I always had this quintessential, processed pantry staple on hand. That's right, with a blender or food processor, any granulated sugar you have on hand (white, raw, coconut, etc. ), and cornstarch (or arrowroot, etc.), you can turn granulated sugar into a silky, powdered confection in minutes. I prefer to add cornstarch to keep the powdered sugar from caking or clumping together, but you can omit altogether, as long as you sift before using.
So, here is how it is done!
- 1 cup granulated sugar or half the amount of granulated sugar you need for your recipe.
- For each 1 cup of sugar, add 1 teaspoon (tsp) of cornstarch (to prevent caking or clumping... but this can be omitted)
- Add the sugar and cornstarch to a blender or food processor, cover the lid with a towel (to contain the fine dust) and pulse until the sugar has obtained a powdery texture.
- Allow the powdered sugar to settle a bit before removing the lid.
- Use powdered sugar immediately for your favorite sweet indulgence, or store in an air-tight container for later use.
Comment below if you have any questions or tips of your own to share.
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