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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:

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4.21 from 67 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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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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120 Comments

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  1. Ritika on August 5, 2019 at 12:11 pm

    Hiii Gemma.
    In this recipe Granulate Sugar u mean Caster Sugar or normal sugar ??
    I’m new in this so trying to learn everything from scratch.
    Thanks !!

    • Gemma Stafford on August 6, 2019 at 5:18 am

      Hi Ritika,
      this is a matter of what it is called where you live. here in the US, there is just one grade of granulated sugar, a fine one, just like what we call caster sugar in Europe and other places.
      You can blend either one to make powdered sugar, the finer one will break down quicker.
      I hope this is of help to you,
      Gemma 🙂

  2. Fizza Basit on July 25, 2019 at 10:35 am

    gemma can you please tell me how much powdered sugar is yielded in grams?
    because in your fondant recipe you have mentioned to take 8 cups of confectioners sugar kindly tell me in grams how much confectioner sugar is equal to 8 cups?

    • Gemma Stafford on July 28, 2019 at 6:05 pm

      Hi,

      So for 8 cups you would need 920grams or 2lbs of powdered sugar. You would need to multiply this recipe by 3-4 to get enough for fondant.

      Hope this helps,
      Gemma.

  3. Lynn on July 3, 2019 at 10:34 pm

    Hi Gemma
    I’m fairly new to your page and all your amazing recipes.
    With this homemade icing sugar recipe, can it be adjusted to
    3 cups 3 tbsp cornstarch, or 5 and 5 if need be.
    Thank you for sharing all your tips, tricks and knowledge.

    • Gemma Stafford on July 4, 2019 at 7:16 am

      Hi Lynn,
      sure it can. Where you live too makes a difference, and how long you wish to store it too.
      If you are making it and using it right away the cornstarch will help to keep it free-flowing, and actually help to stabilize frostings too.
      If you live in a humid place the cornstarch is great to keep it right for storage.
      Other than that yes, keep the proportions right and all will be well,
      Gemma 🙂

  4. Chichi DelaCruz on May 11, 2019 at 6:50 am

    I am sooo NOT buying powdered sugar anymore! Stuck at home due to the storms in Houston & I really wanted to make royal icing to make flowers to relieve stress, then I found out i’m out of powdered sugar! Super glad I found you Gemma! You’re a life saver!

    • Gemma Stafford on May 12, 2019 at 1:40 am

      Hi there,
      Yea! that is so much the point of these basics recipes, great to have when you are in a pinch.
      Poor you, those storms were truly awful, I hope you are doing well and there was no big damage for you.
      Thank you for this kind review,
      Gemma 🙂

  5. Abbyly on May 1, 2019 at 9:59 am

    Hy Gemma

    My powdered sugar came out perfectly. Thank you very much.

    • Gemma Stafford on May 1, 2019 at 6:28 pm

      I’m thrilled to hear that!

      Thanks so much for trying it out.
      Best,
      Gemma.

  6. Sandra Corcoran on April 22, 2019 at 2:33 pm

    Hi Gemma,
    I just tried to use my vita mix and also found that it almost cooks the sugar like the bullet. I had to put it in the fridge for a while. I think I’ll try putting it in my food processor once it cools down. I think the bullet and vita mix are just to high of a speed.

    • Gemma Stafford on April 23, 2019 at 11:15 am

      Yes, either of those will work for this method.

  7. Jessie on April 14, 2019 at 5:13 am

    Thanks for sharing this!
    I thought I’d add in a trial and error tip though.. when using the nutibullet..dont let it alone for more than a minute or it will overheat and you’ll have powdered sugar ALL. OVER. YOUR. KITCHEN…..😳 LOL
    Easy to clean but MAN was it everywhere! Lol

    • Gemma Stafford on April 15, 2019 at 4:10 pm

      OH man, I’ve been there!

  8. Lee_C on April 11, 2019 at 9:06 am

    Hi Gemma!

    I can get my icing sugar to look exactly as it should, i.e, powdery, but even after 10 minutes of whizzing in my blender, scraping it down and mixing it up, it always feels grainy. My blender is connected to a new 1200w mixer so there’s plenty of power. The sugar is usable but never as silky smooth to the touch as say, Tate & Lyle icing sugar. I’ve also got a basic Kenwood food processor but the manual says not to grind sugar or coffee beans. I might risk it though. I’m wondering if it would refine the sugar better then the mixer? The blades are completely different of course in each machine.

    • Gemma Stafford on April 12, 2019 at 4:26 am

      Hi Lee,
      the problem with a blender is the capacity, it tends to do small amounts better than large amounts of anything, apart from liquids.
      I think you could try your food processor. I suspect the instruction is meant for a rock type sugar such as Jaggery, you know the one we get in good coffee shops, a large crystal. The fine table sugar should not be an issue for the processor. It is worth a shot! do not overwhelm the machine though, I suspect it will be fine, or grand, as we say in Ireland!
      Gemma 🙂

      • Lee_C on April 14, 2019 at 8:15 am

        Thanks Gemma, I’ll give it a try. I’m sure it will turn out grand! 😀

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