How To Make Powdered Sugar
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If you have run out of powdered sugar then let me show you how to make powdered sugar at home with just 2 ingredients – just granulated sugar and cornstarch ! Skip running to the grocery store and make your own powdered sugar instead to use in all your baked goods.

There is nothing worse then when you’re in the middle of a recipe and realize you’re out of an ingredient. I always try to plan ahead and take out all my ingredients before hand when baking, but sometimes that just doesn’t happen.
I start whisking and mixing away to find that I’m in the middle of a recipe to realize I’m without something I need. Powdered sugar is definitely been one of those ingredients.
For example, whenever I’m making cupcakes, and need some powdered sugar to make some vanilla buttercream frosting, or finish a sour cream pound cake with a vanilla glaze I have found myself without. Not having enough powdered sugar is just downright frustrating!
And yes I could put my shoes on, hop in the car, and run down to the grocery store to buy a bag of store bought powdered sugar. But who seriously wants to do that? Not me.
So let’s save ourselves a trip to the grocery store today and make our own powdered sugar instead with just granulated sugar and cornstarch.
Is powdered sugar and icing sugar the same?
Yes. Powdered sugar is also called confectioner’s sugar, icing sugar, or 10x powdered sugar. It’s just simply granulated sugar that has been ground down to a finer texture with corn starch added to it. Corn starch, is an anti-caking agent, that has been added in it to keep the sugar dry.
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Ingredients Needed:
- Granulated white sugar – You need granulated sugar to make powdered sugar. Powdered sugar is simply granulated sugar that has been ground down into a finer texture. Do not use brown sugar.
- Cornstarch – Corn starch is added to prevent clumping in the sugar when storing it. If you are using the homemade powdered sugar in a no bake recipe right away like frosting, you can actually skip this ingredient as it’s just used an anti-caking agent. If using in a baked goods recipe like a cake, then don’t skip as the cornstarch will lend itself to a light and tender crumb. Do not use all purpose flour as they are not the same thing.
How to make powdered sugar
Making powdered sugar is easy! It’s done in a few simple steps. The key in how to make powdered sugar at home is to be sure to use a high speed blender like a Vitamix or Nutri Bullet or a food processor. It make take a few attempts with the right piece of equipment to find what works.
You could try using a Magic bullet or a spice/ coffee grinder, but you would need to make sure it’s clean, and would need to make it in smaller batches, about a 1/2 cup at a time.
This is an easy recipe to half the amount, double or triple – depending on how much confectioners sugar you need. The ratio is 1 cup of sugar to 1 Tablespoon corn starch. I usually like to make a double batch.
- Add 2 cups granulated white sugar to the blender or food processor.
- Add in 2 Tablespoons cornstarch.
- Blend on high until blended into a fine powder. A Vitamix will take about 30 seconds to 1 minute. A food processor may take 3-5 minutes. The blend time will vary depending on the equipment you are using.
- Be sure to stop and stir with a wooden spoon or spatula to make sure it’s been evenly blended. If it still feels gritty, then continue to blend.
- You can sift the mixture if you want to get to a finer texture and make it fluffy.
- Store in an airtight container until ready to use.
How long does homemade powdered sugar last?
Homemade powdered sugar will last indefinitely! Be sure to store in a cool, dry place in an airtight container.
If you’re not using right away, then be sure to not skip the cornstarch when making it so it will keep for a long time.
Why is my powdered sugar still grainy?
This sounds like your blending equipment isn’t strong enough. You may need to use a different piece of equipment. A powerful blender is key to getting homemade powdered sugar that is super fine in texture just like a bag of store bought powdered sugar.
I used to have an older food processor that I tried making powdered sugar in it and after 10 minutes, it still wasn’t fine enough. So if you find your powdered sugar isn’t fine after 5 minutes it may mean your blender or food processor isn’t strong enough or you may need to blend longer.
You can also try sifting the sugar to remove any larger granules.
Recipe FAQs
The recipe will usually make about almost twice as much powdered sugar as granulated sugar was used.
So if you are using 2 cups granulated white sugar, then you should get about somewhere between 3 1/2 to 3 3/4 cups of powdered sugar.
Cornstarch is an anti-caking agent, which means it will keep your moisture from getting into your powdered sugar and keep it dry, so you can store it for a long time.
If you are using the powdered sugar immediately in a no bake recipe, you can skip adding the cornstarch. However, if using in a baked recipe, the cornstarch may also assist in the texture of the final baked good, so don’t skip it.
No, I do not recommend using brown sugar. Brown sugar contains molasses, which does not make it a good substitute for making powdered sugar, and will make for a sticky substance. The molasses adds moisture to the sugar, so it will not be able to turned into a fine, dry powdered sugar.
If you need to use a grain free or gluten free alternative to cornstarch then you can swap in arrow root powder, tapioca flour, or potato starch instead. But use twice as much arrowroot powder or tapioca flour to get the same results (2:1 ratio). You can use potato starch in a 1:1 ratio.
If you want to make an unrefined powdered sugar you can try swapping the granulated sugar for coconut sugar, raw cane sugar, turbinado sugar, maple sugar, or organic cane sugar but I haven’t tried it myself so I can’t say for sure. But other bloggers seem to have had great success! Your sugar may come out grainier than you would like, and you may need to run your blender or food processor longer than the recipe calls for. Just keep in mind, the sugar will not be as white as using granulated white sugar.
Well that depends on where you live! In the UK, corn starch and corn flour are the same thing. But in the US, cornstarch and corn flour are two different things. Corn flour, in the US, refers to finely ground corn meal and should not be used in this recipe.
How to use homemade powdered sugar
Now that you have a batch of homemade confectioner’s sugar, how should you use it? Oh the endless powdered sugary ways! You can use this homemade powdered sugar version for any recipe that calls for powdered sugar. Let me show you all the sweet ways you can use it:
- Cookies – You can use powdered sugar to make Russian Tea Cake cookies, double chocolate crinkle cookies, cut out sugar cookies, or finish with a lemon glaze to make these lemon cookies.
- Frostings – You can use your homemade confectioners sugar to make the best chocolate buttercream frosting, my easy cream cheese frosting, or so many other tasty buttercream frosting recipes.
- Vanilla glaze – A homemade powdered sugar glaze is an easy way to finish a dessert. Mix up some powdered sugar, vanilla and milk and then dunk some homemade donuts in it, drizzle it over some apple turnovers, this tender apple crumb cake, or warm gooey cinnamon rolls.
- Marshmallows – After you have made the sticky sweet confection, you will need confectioner’s sugar to roll your homemade marshmallows in it.
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How To Make Homemade Powdered Sugar
Equipment
Ingredients
- 2 cups (400 g) granulated sugar
- 2 Tablespoons cornstarch
Instructions
- Add 2 cups granulated white sugar to the blender or food processor.
- Add in 2 Tablespoons cornstarch.
- Blend on high until blended into a fine powder. A Vitamix will take about 30 seconds to 1 minute. A food processor may take 3-5 minutes. The blend time will vary depending on the equipment you are using.
- Be sure to stop and stir with a wooden spoon or spatula to make sure it’s been evenly blended. If it still feels gritty, then continue to blend.
- You can sift the mixture if you want to get to a finer texture and make it fluffy.
- Store in an airtight container until ready to use.
Notes
- Storage: Homemade powdered sugar will last indefinitely! Be sure to store in a cool, dry place in an airtight container. If you’re not using right away, then be sure to not skip the cornstarch when making it so it will keep for a long time.
- Brown Sugar: I do not recommend using brown sugar. Brown sugar has molasses added to it, which can make it sticky.ย
- Cornstarch: Corn starch is added to prevent clumping in the sugar when storing it. If you are using the homemade powdered sugar in a no bake recipe right away like frosting, you can actually skip this ingredient as it’s just used an anti-caking agent. If using in a baked goods recipe like a cake, then don’t skip as the cornstarch will lend itself to a light and tender crumb. Do not use all purpose flour as they are not the same thing.
- Cornstarch substitute:ย If you need to use a grain free or gluten free alternative to cornstarch then you can swap in arrow root powder, tapioca flour, or potato starch instead. But use twice as much arrowroot powder or tapioca flour to get the same results (2:1 ratio). You can use potato starch in a 1:1 ratio.
- Sugar substitute: If you want to make an unrefined powdered sugar you can try swapping the granulated sugar for coconut sugar, raw cane sugar, turbinado sugar, maple sugar, or organic cane sugar but I haven’t tried it myself so I can’t say for sure.ย Your sugar may come out grainier than you would like, and you may need to run your blender or food processor longer than the recipe calls for. Just keep in mind, the sugar will not be as white as using granulated white sugar.
- Powdered sugar still grainy? This sounds like your blending equipment isn’t strong enough. You may need to use a different piece of equipment. A powerful blender is key to getting homemade powdered sugar that is super fine in texture just like a bag of store bought powdered sugar.