Ever found yourself halfway through baking a cake or whipping up buttercream only to discover your pantry has no powdered sugar?
DIY powdered sugar—also known as confectioners’ or icing sugar—is simply granulated sugar ground to a fine powder, often with a little starch added to prevent clumping.
This quick kitchen hack lets you make just what you need, when you need it, using only two pantry staples and a blender or grinder.
How to Make Powdered Sugar (Step‑by‑Step Recipe)
1. Ingredients & Tools
- 1 cup granulated sugar (any white or light cane sugar)
- 1 tablespoon cornstarch (you can substitute arrowroot or tapioca starch if desired).
- Equipment: high-speed blender, food processor, coffee/spice grinder, or mortar and pestle.
Pro tip: Ensure your blender or attachments are completely dry—any moisture can make the sugar clump.
2. Combining the Ingredients
Start by measuring out the granulated sugar and adding it to your blender or grinder. Next, add the cornstarch.
Including the starch at this stage ensures that it distributes evenly as the sugar is ground down.
3. Blending
Secure the lid tightly to prevent sugar dust from escaping. Begin blending on a high setting. You may need to pulse the blender at first to break down the sugar evenly.
Continue blending for about one to five minutes, depending on the strength of your machine.
A high-powered blender will finish more quickly, while smaller or less powerful machines may take longer.
After blending, check the texture of your sugar. It should feel very fine and light, without any remaining gritty granules.
If you feel any graininess when pinching it between your fingers, continue blending in short bursts until it reaches the right consistency.
4. Sifting (Optional but Recommended)
For an ultra-smooth result, especially if you plan to use your powdered sugar in delicate frostings or glazes, sift it through a fine-mesh sieve.
This extra step ensures there are no lumps and gives you a silky finish that dissolves more easily.
5. Storage
Once your powdered sugar is ready, transfer it to an airtight container. It’s important to keep it sealed and in a dry place to prevent moisture from causing clumps.
Properly stored, homemade powdered sugar can last for up to one to two years.
Tips and Variations
You can use other types of granulated sugar, such as raw cane sugar or coconut sugar, to make different variations of powdered sugar. Keep in mind that these will have a darker color and distinct flavors, which can influence the final taste and appearance of your baked goods.
Brown sugar is generally not recommended for this method because its higher moisture content and molasses make it sticky when ground.
For a creative twist, you can also blend in dried citrus zest or freeze-dried fruit powders to create flavored powdered sugars, perfect for specialty desserts and creative garnishes.
Conclusion
Making powdered sugar at home is a quick, easy, and surprisingly satisfying solution to a common baking problem.
With just sugar, starch, and a blender, you can create your own fluffy, fine powdered sugar in minutes, ready for dusting pastries, mixing into icings, or sweetening whipped cream.
You’ll never have to worry about running out again, and you might even find that the fresh, customizable results are better than what you can buy at the store.