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homemade powdered sugar

Feb 23rd, 2010 by

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

Posted in Substitutions

  • http://emeraldlens.info Lady Ozma

    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

  • http://beinglds.blogspot.com Jocelyn

    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!

  • http://justnikol.blogspot.com Nikol

    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!

    • damsel

      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.

  • http://www.thesassyhomemaker.com Denise

    Brilliant!

  • http://screamandhug.blogspot.com Rachel Sue

    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!

    • damsel

      Yessss! Save that money for buying chocolate. Suddenly all is right with the world.

  • http://amandascookin.com Amanda

    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 :)

    • damsel

      I don’t even know what caster sugar is. I’m always discovering things to be ashamed about.

      • http://helenpetersen.blogspot.com Hel

        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.

      • http://helenpetersen.blogspot.com Hel

        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.

  • Julie Zelasko

    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.

  • http://latermom.blogspot.com Charlotte

    Holy cow, I had no idea. I’m giving this a try.

  • http://makingthemomentscount.wordpress.com Amber

    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.

  • http://livinglightlyinsuburbia.blogspot.com Gail

    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.

  • Mom

    It’s called icing sugar in Spain plus something else I can’t remember. Getting “stupider”, too

  • http://makingthemomentscount.wordpress.com Amber

    Dear Damsel,

    I have an award waiting for you. : )

  • http://gaining-miette.blogspot.com Miette

    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.

  • http://thechocolatechipwaffle.blogspot.com/ Terresa Wellborn

    U R amazing. Yep, this proves it (and you have 7 kids to boot! Yeow, you rock, mama!).

  • http://valeriepondering.blogspot.com Valerie M.

    I sure never thought of making powdered sugar before. How great that it works. Glad I came over from MMB.

  • http://helenpetersen.blogspot.com Hel

    p.s. yet another post to love you for. You are so useful!

  • http://serenedesigns.blogspot.com Serene

    Very cool! Thanks for sharing! I think this is going to go into my food storage recipe book!

  • http://www.astoldbymolly.blogspot.com As Told By Molly

    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!

  • http://keepingupwithmom.com Jones

    Just stopping by from MMB to say hi :)

  • http://taffisblog.blogsome.com taffi

    Oh. My. Another reason to love this blog.

    I make cakes… often. I average 2 cakes per month. Each batch of cake batter is almost *always* accompanied by a batch of buttercream… at least one batch; more, if it's a particularly fussy decorating job. It is not unusual to go through 3-4 pounds of powdered sugar a month around here. I can't wait to try this. Thank you!

    • http://joyismygoal.blogspot.com/ marcia

      I thought you might like to know I did a Sunday substitution this Am making cupcakes yesterday for the Primary Teacher Meeting that was to be after after church today I left the frosting till this Am when i discovered NO powdered sugar!!!!!!!!!! since I had done this before I knew to turn the gran into powdered could work —but for people other than family? then I remembered the Damsel did it:) and so I did and they were amazing like cupcakes w/ fluffy fudge on top :) Whats not to like ? they were a big hit too so thanks for helping me be brave:) Marcia

  • http://digitalphilanthropy.blogspot.com kiwimeg

    Awesome.  I had never thought about doing this … I may even bake a cake tomorrow just to try it out!!

    • Anonymous

      Let me know how it turns out!

  • Kristl Story

    I’ll add this to my list of amazing things I’ve learned on the internet!  

    • Anonymous

      I was pretty surprised that it worked!

  • http://www.beingmrsroberts.com Elaine

    Thanks for the awesome post.  Just another item in the list of things that I am discovering that I can make by myself at home.  I make all of our icing from scratch so this is great.  FYI – I have also heard powdered sugar called 10X.

    • Anonymous

      Thanks! I haven’t heard 10x. I’ve heard icing sugar, or superfine sugar, but I wonder what 10x means.
      By the way, that chicken quiche looks HEAVENLY.

  • http://www.ithoughtiknewmama.com I Thought I Knew Mama

    Nice! I had no idea how to make powdered sugar!

    Stumbled :-)

    • Anonymous

      Fun, huh? Let me know if you try it.

  • http://www.facebook.com/profile.php?id=100002603620270 Jennifer Martinez

    OMG I have skipped making and baking because a recipe called for confectioner’s sugar. I got a donut maker for christmas and decided to see if I could find a way to make it at home. This is awsome. Thank you so much! It WORKED!

    • Anonymous

      Yay! I’m so glad it worked for you and that you didn’t have to go donut-less!