Powdered sugar is one of those things that never seems to be in the pantry when you need it.
Most traditional foodies try to not eat large amounts of sugar, even the more natural forms very often. Yet sometimes, you need some of that beautiful white, powdery stuff.
Powdered sugar is the perfect topping for a lemon-lime bar made with sprouted wheat or a grain-free doughnut. It makes simple desserts look “fancy” without the frosting, which means time saved in the kitchen and less mess. That’s always a win in my book.
Once you learn how to make powdered sugar yourself, you’ll never want to go back to buying it from the store. One of the biggest reasons is that you can make it, put it away, and wash the blender before you get your car makes it down the street.
It’s that simple.
If you want to make a healthi(er) powdered sugar, you can swap the organic cane sugar for sucanat, rapadura, or coconut sugar. All three make a lovely light brown powdered sugar. Each has a slightly different flavor profile, so go with whatever you have on hand or what will best suit your purpose.
If you are wanting to store the powdered sugar for future use, you may want to add a starch such corn, tapioca, or arrowroot to prevent clumping. It’s entirely up to you. I normally just leave it out and sift a bit before using it.
How to Make Powdered Sugar
- 2 cups unrefined sugar
- 1 tsp starch (arrowroot, corn, or tapioca), optional
Pour the sugar and starch if using, into a blender. Blend on high for about 5 minutes for until fluffy and powdery. Use right away or store in a glass jar.
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