Many people, even those who may prefer to cook from scratch, have no idea how easy it is to make homemade powdered sugar. This important ingredient in so many dessert recipes is, unfortunately, heavily commercialized and made with refined white sugar. On top of being highly processed, store bought powdered sugar is more likely than not of genetically modified (GMO) origin if you live in North America.
Even if you pay the higher price for organic powdered sugar to avoid the GMOs, the resulting product is still a highly processed sweetener with no redeeming nutritional value.
Whenever you need to make frosting for that birthday cake or icing for the cinna-buns, don’t ever consider buying powdered sugar from the store again. If you own a blender, you are good to go!
A healthy, mineral rich granulated sugar of your choice can be easily milled into powdered sugar in seconds!
I typically use evaporated cane sugar to make my homemade powdered sugar using my Mom’s stainless steel retro blender made in the 1950’s. I’ve used palm (coconut) sugar and maple sugar to make powdered versions with great success too.
The only drawback to homemade powdered sugar using a whole sweetener is that it has very rich flavor that can compete with the overall flavor of the dessert you are going to make. For example, vanilla frosting made with powdered sucanat has a decided molasses tinge to it.
Commercial powdered sugar just tastes, well, sweet, with no flavor because all the minerals have been stripped away. If you want to make powdered sugar that doesn’t have any flavor, I would suggest using plain granulated cane sugar. Don’t buy plain granulated sugar (without the word “cane” clearly specified) as it most probably contains GMO beet sugar or is a GMO beet sugar/cane sugar blend. At the very least, you will save money as homemade powdered sugar is much cheaper than anything you can buy, organic or not.
Homemade Powdered Sugar
Makes approximately 1 cup of powdered sugar
Pour granulated sugar into a blender or other food processor. Add a tablespoon of optional arrowroot or nonGMO corn starch to prevent clumping if you intend to make a large batch and store in the pantry.
Turn on the blender to high speed for about 30 seconds. You may need to switch it off, open the lid, stir, and repeat if all the sugar did not get powderized during that time.
Pour the powdered sugar into a small bowl. Sift it first before using to make it extra lightweight to use in all your favorite icing and frosting recipes! Click here for my personal favorite butter frosting recipe that I use for devils food cake.
My guess is that after seeing this you won’t be buying commercial powdered sugar ever again!
Sarah, The Healthy Home Economist
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