How to: make confectioners sugar

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Call it what you like-confectioners sugar, icing sugar or powdered sugar, today I am here to tell you that you can make your own.  That you will never again have to purchase it unless of course you want to. I myself intend to never buy the stuff again.  Don’t worry we won’t be putting anyone out of work by making our own confectioners sugar. But you will discover how convenient it is to make your own because it starts out with one ingredient that most of us always have in our homes-sugar. Yes, plain old granulated pure cane sugar.  Better still the sugar is the only ingredient you will need for this.

 I came to make my own confectioners sugar by accident.  I always knew that it could be easily made but I never thought to do so as I always picked up a box or bag when I purchased sugar as they are conveniently located near each other.  As any baker knows when you do a lot of baking chances are at some point you will need confectioners sugar for icing, frosting and even just dusting a thin coat over a quick bread or single layer cake.

A couple of weeks ago after I had finished the monkey bread I found I had no confectioners sugar for the maple cream cheese frosting.  I did not feel like taking a trek to the store so I figured I’d finally go ahead and make my own.  I can’t believe how silly I was to have never done this before.  And I call myself a baker.  It’s as simple as this: put sugar in a blender and blend away.  That’s it.  I used my handy immersion blender only because I was making just a little for the icing.  If making a large batch I suggest using the blender it’s much easier.

Though no directions are needed I will provide them.  You’ll find this will be so handy come holiday baking time.  You can thank me then, with say a batch or two of your favorite home-baked cookies.

XO Kat

Confectioners sugar

Directions:  Place 1-3 cups granulated sugar in a blender.  Pulse or blend on high until sugar turns to a fine powder.  Stop blender and using a spoon scoop out a tiny bit and taste, if it is still grainy continue to pulse or blend until a smooth powder.  Store in an airtight container.

Note:  to help as a thickening agent and to prevent clumping , especially if you are using for icing or glazes, add 1-2 tablespoons of cornstarch for each cup of sugar.

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2 Comments Add yours

  1. NATASHA says:

    you are AMAZING!!!!!!!!!!!!!!!!!!!!!!!

    1. kathyme says:

      Hi Natasha! I miss you so much. I hope everything is good with you. I missed the last wine club but I hope we get back to it soon. xoxo Kathy

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