You’ve been there, before, haven’t you? You’re making a sweet treat and you….oops! Run out of powdered sugar!
Well, today I’m going to teach you how you can make your own confectioner’s sugar, and guess what? You can do this with any granulated sweetener!
I was reminded of wanting to write this post when I posted this past week my recipe for Luscious Lemon Bars. I mentioned that you could top them with powdered sugar and promised that I’d post about how to make your own confectioners sugar in the near future. Well, here it is!
And you are not going to believe how simple this is. You’ll wonder why you weren’t doing this for years.
And besides being simple, you will save a good bit of money too!
All you need is a blender, your sweetener, and one other ingredient and you’re done.
For the sweeteners, sucanat, turbinado or coconut sugar would be typically considered to be the healthiest of the granulated sweeteners. Now Foods offers great prices on healthier alternative sweeteners. Xylitol and erythritol are other options that will not affect your blood sugar and they do not feed candida. If all you have is regular white sugar or cane juice crystals, then that will work too, but those options are less healthy than the alternatives that I’ve listed.
How to Make Powdered Sugar | Powdered Sugar Substitute
Makes approximately 2 cups
1 1/2 cups granulated sweetener of choice (see notes below — I typically use xylitol and erythritol)
1 Tbsp cornstarch or arrowroot (Bob’s Red Mill is one good brand I have used.) Optional, but makes the final product more like processed powdered sugar.
1. Place the sweetener and either cornstarch or arrowroot into your blender (I highly recommend the Vitamix!).
2. Blend on high continuously until the mixture is of uniform powdered consistency. In a high-powered blender like the Vitamix this will take only about 30 seconds.
3. Keep the lid on the blender until the powder settles (or you might have powdered-sugar coated cabinets, depending on how much of a powdered-sugar cloud gets kicked up by your blender!)
This sweetener will work great in anything you would typically use powdered sugar in…and even where you wouldn’t. Since it’s powdered, it will make any dish where you would like to have a smoother texture that much easier to make smooth.)
For example, I powder my sweetener often when making my Homemade Chocolate / Carob Chips. It makes the resulting chips much smoother.
How Will You Save?
- powdered sugar is typically more expensive than regular sugar so you’ll save money that way
- no running out to the store at the last minute and wasting time and gas money (not to mention wear and tear on your car!)
- if you choose to powder sucanat, the resulting product will be light brown. But it will still work in your recipes and will taste great!
- Cane juice crystals are almost as refined as white sugar so in my opinion they aren’t as good of an option as sucanat
- I know that xylitol and erythritol are not considered “whole foods”. I can’t eat sucanat or coconut sugar, or else I would — gladly :-). That’s why I use xylitol and erythritol quite a bit in my recipes. Hopefully the coconut sugar will be in my not-too-distant future since its glycemic index is much lower! Thanks, Ricki at Diet Dessert n Dogs for the reminder of this great healthy sugar alternative!
- If you choose to use cornstarch, try to get non-GMO cornstarch please.
For another recipe in my collection that uses powdered sweetener, try Dairy-Free Chocolate / Carob Silk Pie with Almond Crust. Yumm!
More Frugal Homemade Pantry Basics
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