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How to Make Powdered Sugar - 2 ingredients and just 1 blender and you have instant Homemade Powdered Sugar

How to Make Powdered Sugar (Bold Baking Basics)

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I’ll show you how to make powdered sugar, aka confectioner’s sugar, so you’ll never run out when making any of my baking recipes!


Hi Bold Bakers!

Did you know that powdered sugar, also known as confectioner’s sugar or icing sugar, is just blended sugar? It’s true and it’s that easy. You know those times when you want to make buttercream frosting and halfway through you realize you have no powdered sugar? Well, worry no more because my recipe for How to Make Powdered Sugar is coming to the rescue.

How to Make Powdered Sugar

  • First, you need a small powerful blender, like a spice grinder, nutri bullet, vitamix or food processor. I had the best success in a blender. You might have to try a few different appliances to see what works best.
  • Then add in the granulated sugar and cornflour (cornstarch). The cornstarch is important as it keeps the sugar dry.
  • Next, blend it all together until fine, around 4-5 minutes. Stop, and stir with a spatula to make sure to mix it around so that it is all getting blended.  
  • After a few minutes run it through your fingers and if it feels gritty then keep blending. You might still feel a little texture at the end but that’s ok. If you can’t seem to get it really fine you might need to try a smaller, stronger blender.
  • Store your Homemade Powdered sugar in an airtight container and it will keep indefinitely. 

Uses for Powdered Sugar

You can use your homemade powdered sugar in or with so many recipes including my:

How to Make Powdered Sugar,homemade powdered sugar, How to Make Powdered icing Sugar, How to Make confectioners Sugar, DIY Powdered Sugar, DIY icing Sugar, DIY confectioners Sugar, Baking basics, how to recipes,

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4.27 from 15 votes
How to Make Powdered Sugar - 2 ingredients and just 1 blender and you have instant Homemade Powdered Sugar
How to Make Powdered Sugar
Prep Time
5 mins
Total Time
5 mins
 
Servings: 2 cups
Author: Gemma Stafford
Ingredients
  • 2 cups (16oz/450g) white sugar
  • 2 tablespoon cornflour (cornstarch)
Instructions
  1. First, you need a small powerful blender, like a spice grinder, nutri bullet, vitamix or food processor. I had the best success in a blender. You might have to try a few different appliances to see what works best.
  2. Add in the sugar and cornflour/cornstarch. The cornflour is important as it keeps the sugar dry.
  3. Blend it all together until fine, around 4-5 minutes. Stop, and stir with a spatula to make sure it gets mixed all around so that it is all getting blended.
  4. After a few minutes run it through your fingers and if it feels gritty then keep blending. You might still feel a little texture at the end but that’s ok. If you can’t seem to get it really fine you might need to try a smaller, stronger blender.
  5. Store your Homemade Powdered sugar in an airtight container and it will keep indefinitely.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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60 Comments

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  1. Rida Khushnood on August 11, 2018 at 1:01 pm

    Hi I have one question. If I already have powdered sugar then how much cornstarch should I add in that cup of already powdered sugar?

    • Gemma Stafford on August 12, 2018 at 12:23 am

      Hi there,
      The sugar probably already has cornstarch added to allow it to pour freely.
      There is no need to add to commercially produced sugar, however a little can help to stabilize buttercream, but just a little, 1/2 teaspoon to a cup of sugar.
      I hope this helps,
      Gemma 🙂

  2. Lauren Potter on June 29, 2018 at 9:05 am

    Another great basic recipe! Thanks Gemma! I ran out of confectioners sugar for the frosting I was going to make to go with my fourth of july poke cake and this saved me from a run to the store this weekend. Thank you so much for posting this, super helpful and easy. I used a nutribullet and that seemed to do the trick.

    • Gemma Stafford on July 1, 2018 at 7:53 am

      Hi Lauren,
      thank you for this kind review. It seems as though the Nutri bullet does a good job here, this will also help others. good to have you with us,
      Gemma 🙂

  3. Jen on June 25, 2018 at 11:34 pm

    I love all your tips on baking and making desserts. They are really useful and tasty~♡♡

    • Gemma Stafford on June 26, 2018 at 1:30 am

      Hi Jen,
      Thank you, that is very kind,
      Gemma 🙂

  4. Zee on June 21, 2018 at 1:38 pm

    Hi,
    Do you have to use cornstarch or can you only use powdered sugar?
    Also can you add vannila extract or essence in your frosting?
    Hope you reply!

    • Gemma Stafford on June 22, 2018 at 8:04 pm

      Hi,

      Yes you can add vanilla. And if you leave out the cornstarch if can get damp. However if you are making frosting then it will be ok.

      Gemma.

  5. g bryan on June 20, 2018 at 9:23 pm

    If I wanted to make a fruity power sugar what can I do it.? I use to buy some called Berry Sugar by Sweet Source but I can’t get it anymore. It’s a really fine sugar but with the fruity taste. I love it on my ricotta. The best. Thanks if you could help me.

    • Gemma Stafford on June 21, 2018 at 12:36 pm

      Hi,

      I am guessing that is made with artificial flavors so I’m not sure how you would make that at home.

      So I couldn’t help,
      Gemma.

  6. Glenna on May 25, 2018 at 6:33 pm

    Hello Gemma,

    So I made this a few days ago(halfed it though). It turn out well, looked like the store bought stuff!:) but when I put it in a recipe i’ve made a few times it turn out taste “weird” it was just off. Not really sure how to explain. There’s only
    3 ingredients including powder sugar. Also it’s a no-bake recipe. So could it be the cornstarch? Could I put less, say a tsp of cornstarch with a cup of sugar?

    Thankyou:)

    • Gemma Stafford on May 26, 2018 at 2:59 am

      Hi Glenna,
      If you are making this, and using it right away you can reduce the cornflour/cornstarch to 1 teaspoon per cup. you can actually eliminate it altogether too, but a little helps to keep it free flowing. If you are storing it for any time the greater amount will work best. I think this is best made as required in any case, it will always be better freshly made,
      Gemma 🙂

  7. Albora Timur on May 13, 2018 at 9:06 am

    hi gemma,
    i make my own powdered sugar for my BC but it always turns out grainy and not smooth the real opposite of what i am looking for. Could you help me. Thanks 😉

    • Gemma Stafford on May 15, 2018 at 7:13 am

      Hi Albora,

      So this can happen where the sugar ends up being grainy. It is because of the blender and not something you have done. Use the best, high powdered blender you have. And if you find it is still grainy then it’s best to use store bought.

      Hope this helps,
      Gemma.

  8. shaleen on April 12, 2018 at 6:27 pm

    Hi Gemma I am from Trinidad……….I am vegan knew to your website and enjoying your recipes. Question though can I use regular brown sugar to make the powdered sugar. Also wanted to know what type of recipes is kamut flour best used in example breads, pastries, cookies etc.

    • Gemma Stafford on April 14, 2018 at 8:37 pm

      Hi,

      Really glad you like my recipes. I’m not sure brown sugar would work as icing sugar. It really depends on the sugar. It might work but just have more moisture.

      I have no experience with Kamut flour so unfortunately I can’t advise you on that. I’ll have to look into it.

      Best,
      Gemma.

      • shaleen on April 15, 2018 at 6:37 am

        Thank you so much for your response.

  9. Mickey Stevenson on April 1, 2018 at 11:50 am

    How to make sugar free power sugar ?

    • Gemma Stafford on April 1, 2018 at 6:41 pm

      Same method as this Mickey but use a sugar free substitute.

      Best,
      Gemma.

  10. Carol on February 22, 2018 at 6:30 am

    I’m not having good luck with my Ninja blender. I use it on crush, should I use blend? Also, I’ve read that coffee grinders work well. Should I get a ceramic conical burr grinder for this? I’ve heard they’re quite good, but I don’t want to buy something and it not work. I’ve been trying to make sugar free substitute for this (Stevia, but am thinking of trying erythritol.

    • Gemma Stafford on February 23, 2018 at 12:11 pm

      Hi Carol,
      Here is what I say about this in the instructions:
      First, you need a small powerful blender, like a spice grinder, nutri bullet, vitamix or food processor. I had the best success in a blender. You might have to try a few different appliances to see what works best. Add in the sugar and cornflour/cornstarch. The cornflour is important as it keeps the sugar dry.
      Blend it all together until fine, around 4-5 minutes. Stop, and stir with a spatula to make sure it gets mixed all around so that it is all getting blended.
      I think this is a matter of trial and error, but really you cannot fail. Try smaller quantities, this will possible work well no matter which blender/grinder you use. Some foods bind in a blender, and this will not help.
      I am not sure what you are doing with the stevia, this tends to need a bulking agent when used as a sub. Applesauce works well for this.
      I hope this did not confuse you further!
      Gemma 🙂

  11. Lakshmi on January 14, 2018 at 10:42 am

    When I was making frosting with whipping cream I just powdered regular sugar and used it . Why to use corn starch if my cream turned good with just fine powdered sugar?

    • Gemma Stafford on January 14, 2018 at 3:04 pm

      It’s more so for making frostings. It keeps the sugar form getting damp.

      I thought the same thing when I first made it and left the corn starch out. There is a scientific reason it is there.

      🙂

  12. Darshna on December 6, 2017 at 11:16 pm

    Hi Gemma,

    Thanks a lot for all the recipe and hard work you put in to bring us quality content.

    Appreciate if you can come up with few recipes for toddlers/kids..which is really tasty and also healthy 😅 I’m sure you can come up with great ideas. Really looking forward..

    Thank you !

    Darshna 😍

  13. Denise on October 10, 2017 at 3:47 pm

    Hi Gemma, between you & Laura Vitale, I am getting fatter. So Thanks for the recipes.

    • Gemma Stafford on October 11, 2017 at 2:31 am

      hi Denise,
      you are welcome, lol! At least I am in good company!
      Good to have you with us,
      Gemma 🙂

  14. Samridhi Verma on September 29, 2017 at 3:51 am

    Hey Gemma!! You inspired me to try out new things in my kitchen…Would you please try out some Indian recipes in your upcoming videos..🤗❤️

    • Gemma Stafford on September 30, 2017 at 5:14 am

      Thank you so much. I’ll definitely try some Indian dishes 🙂

  15. Paul on July 12, 2017 at 8:16 am

    Gemma Thank you so much. You really saved my life ??Here In Papua New Guinea it’s hard to buy Icing Sugar. When It’s Out Of Stock You’ll Have To Wait For A Month To Get?Such A Pain but I’m Grateful And Thankful For Your Help.

    • Gemma Stafford on July 13, 2017 at 2:12 am

      Hi Paul,
      what an exotic location! I can imagine that it is frustrating waiting for supplies to arrive in your store, but I am sure it is worth it!
      Thank you for your kind words, and for being with us, i appreciate it.
      Gemma 🙂

  16. Gemma on June 23, 2017 at 6:22 pm

    Wow, thank you! I don’t think I will ever buy icing sugar again!. With a name like Gemma we can never go wrong.
    Thank you thank you. I love your postings. I am Italian.

    • Gemma Stafford on June 25, 2017 at 1:38 am

      Aw wow, Another Gemma! I know my name comes from Italy but I don’t often see another Gemma with my spelling.

      Thank you for checking out my recipes 🙂

  17. Gaby Smith on June 21, 2017 at 7:13 pm

    I have a standard blender and a food processor. Which one should I use for this recipe?

    • Gemma Stafford on June 22, 2017 at 8:32 am

      the blender should work best 🙂

  18. Alexa on May 8, 2017 at 12:49 am

    Hey,Thank you for sharing this recipe it really helped me alot.

  19. Monica on March 17, 2017 at 11:23 am

    Hi am from India
    I love your videos a lot I have showed your videos to my friends too I love what you do thank you for inspiring me to bake

    • Gemma Stafford on March 17, 2017 at 12:31 pm

      That is great Monica, you are like my agent! Thank you so much,
      Gemma 🙂

  20. Razan EE on January 5, 2017 at 5:36 am

    and is it ok to use white caster sugar instead?

    • Gemma Stafford on January 5, 2017 at 7:53 am

      If you mea to make powdered sugar, then yes, this is half way to being powdered already! The amount in weight will be the same as when you started, but it will be a different cup measurement as cups measure by volume,
      Gemma 🙂

  21. Razan EE on January 5, 2017 at 5:35 am

    hey Mrs.stafford
    would u happen to know how many grams this recipe would make ?

  22. Giselle.bg on October 28, 2016 at 4:59 pm

    It was so easy!!! Thanks so much Gemma, you saved my life…. In my country is way too expensive to buy powdered sugar but now I can easily make it on my own… Wuhuuuu

    • Gemma Stafford on October 29, 2016 at 1:24 am

      That is so good to hear, I am happy when you guys are happy! 🙂

  23. Monica on October 15, 2016 at 4:53 pm

    Now I know why my coffee tasted weird when I subbed powdered sugar for my usual sugar! Thank you for the helpful recipe.

    • Gemma Stafford on October 16, 2016 at 2:03 am

      Ah! that is interesting! 🙂 thank you.

  24. minahil on October 15, 2016 at 7:01 am

    hey gemma wow this is a great recipe but in some places its hard to find cornstarch/cornflour so there is another way too which i use. With a blender we get a miniiiiiii food processor or something just like a mini food processor i am not sure what is it which is the size of normal hands.we just put in our sugar,on it and pulse it and it becomes caster sugar but that mini food processor thing of mine broke tomorrow so i used your recipe and believe me it was amazing?thankyou

    -minahil

    • Gemma Stafford on October 15, 2016 at 10:01 am

      This is great, well done you! the cornstarch can be called something else in your country! however it is not necessary when yuo are going to use it right away, it is there to stop the sugar clumping together. thank you for being with us 🙂

    • Susan on April 3, 2018 at 9:56 am

      Tapioca starch will work as well if you can’t find corn starch/corn flour. When I purchase organic powdered/icing sugar it always has tapioca instead of corn starch because apparently organic tapioca is much less expensive and easier to obtain than than organic corn starch.

  25. Sandra Poulsen on October 14, 2016 at 10:34 pm

    Dear Gemma, About DIY powdered sugar I live in Russia, & am having trouble finding corn starch here. Can I use potato starch instead? Thank you, Sandra

    • Gemma Stafford on October 15, 2016 at 2:13 am

      Hi there Sandra, good to hear from you. Cornstarch/cornflour may be called something else in Russia! Is it called Indian corn?ar rather than use a substitute i would leave it out, it is there to dry the sugar, stops it clumping 🙂

      • Frida on February 25, 2018 at 7:53 am

        I know it is a bit late, but you can substitute tapioca or potato starch in case of allergies or what you have on hand.

        • Gemma Stafford on February 28, 2018 at 7:02 am

          Hi Frieda,
          Great advice, thank you,
          Gemma 🙂

  26. Mary Lehane on October 14, 2016 at 7:25 am

    I enjoy all of your recipes and videos. I love macaroons – could you add this to your list?

    • Gemma Stafford on October 15, 2016 at 11:57 am

      Hi Mary, there is one here on the website – it was for St Patrick’s day! Do I remember you saying egg free macarons before? I have this request on my list too 🙂

  27. Sylvia Beaton-MacDonald on October 14, 2016 at 5:01 am

    Hi Gemma,
    Amazing, awesome !!! I love your videos. I have been baking for many years and have come across times when I’ve run out or most of the items you’ve shown all of your loyal viewers how to make in your, ” Baking Basics ” segments. Thanks again, Sylvia MacDonald ( your loyal Canadian fan ! )

    • Gemma Stafford on October 15, 2016 at 11:59 am

      Hi Sylvia, thank you for your very kind words, and for being with us here on BBB. We cannot do anything without your kind support. 🙂

  28. Misbah on October 13, 2016 at 11:39 pm

    Thank you I love it soo much

    Can u make vallina cheseecake

    • Gemma Stafford on October 14, 2016 at 1:35 am

      Thank you Misbah, I will add this to my list 🙂

  29. Munazza Hammad Khan on October 10, 2016 at 9:32 am

    Love it!!!
    Please share simple classic lasagne recipe and coffee buns 🙂
    Lots of love ❤❤

    • Gemma Stafford on October 11, 2016 at 1:58 am

      Thank you for these suggestions, they are on my list, Gemma 🙂

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