Make Your Own Powdered Sugar

Powdered sugar is great! It is used for SO many things – and of course makes the best frosting! So what do you do when you’re allergic to it!? You may be asking – how on earth is someone allergic to powdered sugar!? Well, in my daughter’s case, it’s not the sugar that she’s allergic to – it’s what’s mixed in. You see, powdered sugar isn’t just sugar. It’s super powdery sugar PLUS corn starch. Why the corn starch, you ask? That is how it stays fluffy – it’s the anti-caking agent.

Making powdered sugar is as easy as breaking up granulated sugar. Just put some in a blender and blend it! Typically a cup of granulated sugar will still yield about a cup of powdered sugar. Just keep blending until the sugar is no longer gritty. If you want it to be super fluffy, sift it to take out any larger pieces.

When the sugar has been powdered, it is best to use it immediately. However, it can be stored in an airtight container. Again, since the corn starch is the anti-caking agent, and you just made pure powdered sugar, yours will begin to slightly harden and clump over time. You can just break it up or throw it back in the blender to make it usable again. Another alternative is to add Arrowroot Powder – it will then act as your anti-caking agent and your powdered sugar will stay powdery until you’re ready to use it the next time!

Tag @lactating_coconuts on Instagram with your creations using your own Powdered Sugar!