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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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Hi Bold Bakers!

Did you know that powdered 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.

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 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.

You can use your Powdered Sugar in my Buttercream Frosting recipe and my Rolled Fondant recipe. Or try it with my holiday Snowball Cookies.

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,

5.0 from 2 reviews
How to Make Powdered Sugar
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 2 cups (1lb/480g) 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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36 Comments

  1. 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.

      🙂

  2. 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 😍

  3. 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 🙂

  4. 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 🙂

  5. 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 🙂

  6. 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 🙂

  7. 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 🙂

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

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

  9. 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 🙂

  10. 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 🙂

  11. 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 ?

  12. 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! 🙂

  13. 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.

  14. 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 🙂

  15. 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 🙂

  16. 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 🙂

  17. 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. 🙂

  18. 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 🙂

  19. 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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