How to Make Powdered Sugar
If you run out of powdered sugar, it's quick and easy to make your own. Here’s how.
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By Fraya Berg for Food Network Kitchen
Fraya is a chef and a contributing writer at Food Network.
You go to the cabinet, positive that you have a box of powdered sugar on hand so you can decorate some cookies or frost the cupcakes you just made. Nope, it’s not there. Fortunately, it's easy to learn how to make powdered sugar with just a few pantry ingredients. Do you have sugar? Do you have cornstarch or potato starch? If so, you’re in luck: Powdered sugar is just five minutes away.
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How to Make Powdered Sugar
Powdered sugar, also called confectioners' sugar, is used for so many things: decorating cakes and cookies, making royal icing, combining with almonds to make nutty powders and so much more. If you want more info, we’ve done a deep dive in our What Is Confectioners’ Sugar article.
It’s a good idea to always have powdered or confectioners' sugar on hand, but if you run out mid-recipe, you can make your own in a few quick steps. This recipe will yield 1 3/4 cups powdered sugar.
Step one: Put 1 cup of granulated sugar into a blender. A blender is the best option for making powdered sugar because the blade spins faster than one in a food processor, and the shape of the container keeps the sugar in almost constant contact with the blade. You can make powdered sugar in a food processor if you don’t have a blender, but it will take longer and won’t be as evenly pulverized.
Step two: Add 1 tablespoon of cornstarch. The cornstarch keeps the sugar from clumping.
Step three: Cover and blend. Put the lid on the blender and slowly bring the power to high. Blend it for 30 to 45 seconds to pulverize the sugar.
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How to Make Royal Icing
Royal icing is a type of icing that hardens when it dries. It’s the glue that holds gingerbread houses together but can also be thinned to completely coat a cookie. Here’s our recipe for royal icing, which makes 2 cups.
Ingredients
1 1-pound box powdered sugar
2 tablespoons meringue powder (available in the baking aisle)
6 tablespoons water
Assorted food coloring (optional)
Instructions
Step one: Sift. Sift the powdered sugar and meringue powder into a large bowl.
Step two: Add water and blend. Add the water and beat with a mixer on medium-high speed until soft glossy peaks form. Divide among bowls and tint with food coloring, if desired.
Step three: Use your icing. Transfer the icing to resealable plastic bags; snip off the corners. Pipe on the cookies.
How to Make Icing and Glaze with Powdered Sugar
Icings and glazes are pretty much the same thing: powdered sugar mixed with a liquid like water, cream, milk, non-dairy milk or lemon juice. Icings and glazes are used for drizzling over cookies, cakes and doughnuts.
All will keep for a day or so in the fridge but be sure to use plastic wrap to prevent them from drying out. For the best results, press the plastic directly on the icing to prevent a skin from forming on the surface. Here’s a recipe for our Basic Glaze Icing.
Ingredients
3 1-pound boxes powdered sugar
1 cup water
5 tablespoons light corn syrup
1 tablespoon pure vanilla extract
Assorted food coloring (optional)
Instructions
Step one: Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened so it won't fly out of the mixer, raise the speed to high and beat for 2 minutes until completely smooth and glossy.
Step two: Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
If you're icing cupcakes, dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
Recipes with Powdered Sugar
Teri Lyn Fisher
To make these cookies really snowy, follow the directions to roll them in powdered sugar twice, then dust them again when you’re serving them.
If you’ve ever been to a big mall, you’ve smelled these cinnamon buns. Yes, our recipe developer recreated them in our test kitchen. Use as much glaze as you’d like.
Teri Lyn Fisher
Make these cuter-than-cute cookies with kids: they’ll love the smashing and then drizzling of confectioners’ sugar glaze.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.
Powdered sugar, butter, vanilla and a pinch of salt are all you need to make this American classic: Vanilla Buttercream. Use a few teaspoons of milk if you need to thin it.
Citrus zest and food coloring gel bring flavor and vibrance to these cookies. The cookies are completely coated with confectioners’ sugar before going into the oven.
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