Years ago, I shared a tip about How to Make Powdered Sugar.
Well, most of us are looking to be a little more healthy than that, so today I’m sharing how you can easily apply the same simple technique for making Homemade Unrefined Powdered Sugar.
If you’re like me, even though it is not the best idea to have sweets all the time, having treats now and then is fine, particularly when you have a special occasion.
More On this Homemade Unrefined Powdered Sugar
You can use this recipe for Unrefined Homemade Powdered Sugar to make things like Healthier Frostings (like this Secret Ingredient Chocolate “Buttercream” Frosting, or the Sweet Potato Frosting on these Carob Cupcakes, or as an ingredient in recipes where having a powdered sweetener is going to product a better final product than the granulated alternative, as is the case with my Homemade Chocolate Chips, Homemade White Chocolate Chips (we love those) and more.
No more “gritty” desserts!
And of course, you can use this to dust on top of treats, giving them a special touch — as with any plain cake (like these Chocolate “Cheesecake”-filled Cupcakes, or these Chocolate Avocado Truffles with a Kick, or these Raw Nut Butter Truffles.
This recipe is very versatile as well – you can use it to make Homemade Powdered Sugar out of sucanat, coconut sugar, palm sugar (though that is likely not the most sustainable option), as well as rapadura and date sugar. I personally only use coconut sugar occasionally as we are really watching our carbs these days due to candida, but you can use whatever sweetener works well for you.
Recipe Notes
- Sweeteners: Some great options for a healthier sweetener are organic coconut sugar, organic rapadura sugar, organic date sugar, organic sucanat, organic palm sugar, and organic cane sugar.
- You can use organic cornstarch instead of arrowroot.
Homemade Unrefined Powdered Sugar
Ingredients
- 1 cup sugar (use a healthy type, of course. See Recipe Notes)
- 1 Tbsp arrowroot powder
Instructions
- Place sugar and arrowroot powder (or corn starch) together in a blender or food processor.
- Blend or process until sugar is finely powdered.
- Store in an airtight container if not using immediately.
- Use in any recipe that calls for confectioners sugar.
What sweetener(s) do you use in your home?
I have done this quite frequently in the past. But just a note of caution , it can overheat your blender or food processor.
I tried this with rapidura. I did not add corn starch. I was unable to get the sugar anywhere near powdered after 10 minutes in a cuisinart. I also tried sucanat and it was even worse. Have you actually done this? 🙁
Many have done this. I’m sorry – I wonder why it didn’t work for you?
Do you use sucanat also to make homemade ice?
You mean DIY icing sugar? Yes, you can.
Do you happen to have a chart that shows the healthier sweeteners and which baking applications are better suited for each type? Trying to switch but I still love to bake.
Which healthy sweeteners are you interested in? I bake with all of them, really.
I make powdered sugar by just grinding up regular sugar…no arrowroot or cornstarch. Do those make it last longer or something?
The starch prevents caking. If you are using it quickly you don’t necessarily need it :).