How To Make Powdered Sugar, With And Without Cornstarch

Filling the house with the enchanting aroma of an extraordinary dessert is always a blissful experience, but it is easy to get over-excited and start mixing ingredients without making sure you have everything you need for your confectionary gem. The problem with this is that certain baking staples are hard — if not impossible — to substitute for. Such is the case with powdered sugar. Many folks don't know how to make powdered sugar at home, and being out means their baking plans get put on hold.

We asked an expert how to ensure this never happens, and she shared her genius hack with us so you will never have to postpone baking your sweet treats for such a simple ingredient. Hana Dreiling is the founder and head baker of Holey Grail Donuts in both Los Angeles and Hawaii. To make powdered sugar in your kitchen, she said, "You'll need granulated sugar and a bit of cornstarch." 

A ratio of one cup of table sugar to one tablespoon of cornstarch should be sufficient. You'll need something that can pulverize the small granules of sugar into powder. "For equipment," said Dreiling, "a high-speed blender or food processor is essential to achieve a fine, powdery texture."

A bit of cornstarch (the same baking ingredient that makes roasted vegetables extra crispy) is typically mixed into store-bought powdered sugar as an anti-caking agent that keeps the sweetener loose. This will also help when storing your own, although it's not entirely necessary.

All you truly need to make powdered sugar is non-powdered sugar. That's it. You don't even have to use traditional white granulated sugar if you want to put a unique spin on your two-ingredient lemon bars or jazzed up boxed brownies. It should take the same amount of time to make powdered sugar with or without cornstarch. Depending on how powerful your mixing device is, you will likely need to dedicate several minutes to transforming the granules into powder.

Cornstarch is only added to assist with storage, but Dreiling notes that there are other ways to ensure your confectioners' sugar remains powdery. "If you skip it, be sure to store your sugar in an airtight container in a cool, dry place to maintain its texture," she said. Moisture is your homemade powdered sugar's worst enemy, so keeping it dry should be your main storage priority. That is how to keep it from clumping up and hindering you from dusting your desserts with this visually appealing chef's kiss.