This is what you need:
sugar.
a blender or food processor.
cornstarch (optional).
the need to eat frosting.
The Damsel promises, this really does work and can be used any way “storebought” powered sugar is used. She sincerely wishes she knew about this before, because plain table sugar is quite a bit cheaper than powdered sugar, and this is ridiculously easy.
Put a cup of sugar in the blender and turn it on, adding 2 tablespoons of cornstarch if you have it. (Commercial powdered sugar has cornstarch in it to keep it from clumping. You can do the same if you like. But if you are using it immediately, there’s really no need. If you are making it ahead, then perhaps you should.)
Blend at a high speed for 30 seconds or so, depending on your blender. Eyeball the stuff. You may need to stir things around and go at it again, but the Damsel found no need. Good grief, it was really that easy.
An interesting note: 1 cup of granulated sugar makes a bit more than 1 cup powdered. That seems backwards to the Damsel’s brain. Many things seem backwards to the Damsel’s brain, including why children get stupider as they grow older. But she has made peace with her brain’s behavior and hopes the best for you and your own struggle for true perception.
P.S. Powdered sugar is also called:
- confectioner’s sugar
- icing sugar
- superfine sugar
- extra fine sugar
First post!!!
Hey, Damsel! An interesting note is that this type of sugar has different names depending on where in the world you are. Many people do not know this. It’s called powdered sugar, confectioner’s sugar, and extra fine sugar. I don’t know what else it is called. But sometimes if you get a recipe from another country it might use an alternate name which can become very frustrating when you go to the market!
BTW Very timely today as I was using powdered sugar for a cookie exchange! Thanks to you!
–Lady O
Oh, Damsel, when you are on to something you just go all the way don’t you? I am loving these posts…for sugar-lovers! Alas, how I wish I wasn’t trying to loose a few! I would whip up a batch of this stuff…just to taste it! LOL
Thank you!
The increase in volume of sugar when you powder it is sort of the same principle as when you make whipped cream out of regular cream. Powdered sugar is lighter, therefore there’s more air in there to increase volume. That’s all.
This is such a handy trick to know. I might never buy powdered sugar in the store again!
Ah, I see. But in a way it still sorta seems like the powdered version would take up less volume. (Toldja, backwards brain) The same thing when grinding wheat…the ground up wheat kernels take up MORE volume than the whole. To me this seems odd, because the whole kernels create little tiny spaces around themselves, which would be taken away once the wheat is ground. Does that makes sense? Seems like it would compact.
I’m going to try not to worry about it too much.
Brilliant!
You know, I wondered about this after the brown sugar post. This is awesome. Because I am almost out of powdered sugar, and now, I don’t need to buy more!
Yessss! Save that money for buying chocolate. Suddenly all is right with the world.
Ok first “including why children get stupider as they grow older.” <– LMAO!! LOVE IT
I've done this before, and it definitely works, but I read somewhere that this method is really more like caster sugar, that a household blender can't really pulverize it enough to make true powdered sugar like commercial equipment. But who cares right? I've used this method many times when I discover I'm out and need it!
Love your blog
I don’t even know what caster sugar is. I’m always discovering things to be ashamed about.
Damsel… Caster sugar is a refined sugar so called in Australia (maybe somewhere else too) that – according to my husband – is the same grain size as regular sugar in the States. Sugar gets so complicated once you go international.
But now that I have skipped over to Amanda’s blog, I seem a little foolish because she claims to be from Wisconsin. Just call me stupid too.
John tried to do this eons ago for a birthday cake he was trying to make for me. However, his turned out really crunchy. That was some of the grittiest frosting I had ever had. But he tried. I’m guess he didn’t have it in the blender long enough.
Holy cow, I had no idea. I’m giving this a try.
I love easy and cheap ideas.
And, I think kids get more stupid because they learn more. I know my knowledge has decreased as the years have gone by.
It looks like you have one of those wonderful type blenders that costs a small fortune. My sister in law has one and it works fabulously. I think I’ll try making this in hers instead of my old clunky one.
It’s called icing sugar in Spain plus something else I can’t remember. Getting “stupider”, too
Dear Damsel,
I have an award waiting for you. : )
Very nice post. now I’m sad I bought two pounds of powered sugar. oh well. I guess I shall just have to make some frosting and muddle through, somehow.
U R amazing. Yep, this proves it (and you have 7 kids to boot! Yeow, you rock, mama!).
I sure never thought of making powdered sugar before. How great that it works. Glad I came over from MMB.
p.s. yet another post to love you for. You are so useful!
Very cool! Thanks for sharing! I think this is going to go into my food storage recipe book!
This is such great information; I am always over-adding the milk to my frosting just as I used the whole bag of powdered sugar. Instead of making an emergency trip to the grocery, I will just reach for the corn starch!
Just stopping by from MMB to say hi