You can make powdered sugar at home in about a minute using granulated sugar and a blender. It is handy when you run out mid-recipe and works well for dusting, glazes, and frostings.
What you'll need
- Granulated sugar
- High-speed blender or clean spice/coffee grinder
- Cornstarch (optional)
- Fine-mesh sieve (optional)
Step by step
- Measure your sugarUse a bit more granulated sugar than the powdered sugar you need, since a cup of granulated yields slightly less once blended. Start with one cup for most recipes.
- Add optional cornstarchFor every cup of sugar, add about one teaspoon of cornstarch if you want a texture closer to store-bought and want to prevent clumping. Skip it if you are using the sugar right away.
- Blend until fluffyBlend on high for about 30 to 60 seconds until the sugar looks light and powdery with no visible grains. Work in small batches so the blades can reach all of it.
- Let the dust settleWait a minute before removing the lid so the fine powder settles and does not puff out into the air.
- Sift if neededFor a very smooth finish, pass the powder through a fine-mesh sieve to catch any larger bits, then blend those again.
Handy tips
- A dedicated spice or coffee grinder makes an even finer powder than most blenders.
- Store homemade powdered sugar in an airtight container; the cornstarch version keeps longer without clumping.
- Homemade powdered sugar can be slightly less fine than commercial versions, so it may leave a faint texture in uncooked frostings.
Heads up
- Fine sugar dust can be irritating to breathe, so let it settle before opening the blender and avoid inhaling the cloud.
FAQ
Is powdered sugar just blended granulated sugar?
Essentially yes. Commercial powdered sugar is finely ground granulated sugar with a small amount of cornstarch added to prevent caking.
Do I have to add cornstarch?
No. Cornstarch helps with storage and stops clumping, but if you are using the sugar immediately you can leave it out.
Can I use it exactly like store-bought?
For dusting and most glazes, yes. In delicate uncooked frostings, homemade sugar may be a touch grittier, so sift it well first.