How to Make Powdered Sugar: The 60-Second Kitchen Hack That Saves Your Recipe (and Your Budget)

Stop paying premium prices for something you can make in under a minute with what’s already in your pantry. Powdered sugar is the gym membership of baking essentials: everyone thinks they need a fancy version, but the DIY option gets you shredded results for less. If you’ve ever been mid-frosting and realized you’re out, this is your emergency parachute.

It’s fast, it’s cheap, and it tastes exactly like the store-bought stuff—because it literally is the same thing. Ready to level up your kitchen confidence and never panic over frosting again?

What Makes This Recipe Awesome

This isn’t a recipe so much as a superpower. You take regular granulated sugar, blitz it, and boom—instant powdered sugar.

No secret chemistry, no expensive gadgets, no panic runs to the store.

• It’s fast: 30–60 seconds in a blender, food processor, or spice grinder.
• It’s flexible: Make a cup, make a tablespoon, make it vegan, make it flavored.
• It’s cost-effective: Granulated sugar is cheaper than powdered, period.
• It’s fresh: No clumps, no caking—just silky powder on demand.

What You’ll Need (Ingredients)

• Granulated sugar: White cane sugar works best. You can use organic or unrefined, but expect a slightly off-white color.
• Cornstarch (optional but recommended): About 1 tablespoon per cup of sugar to prevent clumping and mimic store-bought powdered sugar.
• Salt (tiny pinch, optional): Helps balance sweetness if you’re using the sugar in frostings or glazes.

Cooking Instructions

1. Measure your sugar. Start with 1 cup of granulated sugar. This typically yields about 1 to 1¼ cups of powdered sugar depending on fineness.
2. Add cornstarch (optional, but clutch). Add 1 tablespoon cornstarch per cup of sugar if you plan to store it or use it in frostings.

   It keeps it from clumping.

3. Choose your weapon. Use a high-speed blender, bullet blender, spice/coffee grinder (clean), or a food processor. The finer the grind, the silkier the result.
4. Blend smart. Cover tightly and pulse in 5–10 second bursts, then blend continuously for 20–30 seconds until super fine. Total time: 30–60 seconds.

   Let the dust settle before opening (unless you want a sugar facial).

5. Check texture. Rub a pinch between your fingers. It should feel like talc—no gritty bits. If gritty, blend 10–15 seconds more.
6. Optional sift. For ultra-smooth icings, pass the powdered sugar through a fine-mesh sieve.

   Worth it for show-stopper frosting, IMO.

7. Use or store. Use immediately in glazes, buttercreams, dusting, or decorations. If storing, see below.

Storage Instructions

• Container: Store in an airtight jar or sealed bag to block moisture.
• Add a safeguard: If you didn’t add cornstarch, toss in a dry rice grain sachet (cheesecloth pouch) to absorb humidity.
• Shelf life: Up to 6 months in a cool, dry pantry. If it clumps, just sift or re-blend for 5–10 seconds.
• Label: Note “homemade powdered sugar” with the date and whether cornstarch was added.

Health Benefits

Let’s be honest: powdered sugar isn’t a superfood.

But you do get a few subtle wins when you make it yourself.

• Ingredient control: Skip anti-caking agents or use your preferred starch (cornstarch, arrowroot, or none).
• Portion mindfulness: Make only what you need, reducing waste and the “oops I used a pound of sugar” syndrome.
• Allergy-friendly: Choose gluten-free starches or avoid starch entirely for short-term use.
• Quality control: Use organic or fair-trade sugar if that aligns with your values.

Pitfalls to Watch Out For

• Gritty texture: Not blending long enough results in sandy sugar. Keep going until it’s baby-powder fine.
• Moisture exposure: Humidity creates clumps. Store airtight and let dust settle before opening the blender.
• Wrong starch: Cornmeal or flour is not a substitute.

  Use cornstarch or arrowroot only.

• Overheating: Long blending can slightly warm sugar, creating tiny clumps. Pulse and rest if needed.
• Flavor contamination: Using a coffee grinder that smells like espresso? Guess what your frosting will taste like.

  Clean thoroughly or dedicate a grinder to spices/sugar.

Recipe Variations

• Arrowroot powdered sugar: Replace cornstarch with 1 tablespoon arrowroot per cup for a grain-free, paleo-friendly option.
• Vanilla powdered sugar: Add ¼ teaspoon vanilla powder (not extract) per cup for dusting French toast or donuts.
• Cinnamon-dusted sugar: Blend in ½ teaspoon ground cinnamon per cup for churros, snickerdoodles, or latte dusting.
• Cocoa sugar (for dusting): Mix 1 tablespoon unsweetened cocoa powder per cup of powdered sugar for brownies and tiramisu. Not ideal for white frostings unless you want mocha vibes.
• Maple or coconut sugar version: Use maple sugar or coconut sugar for a caramel/molasses note. Adds color and deeper flavor—great for spiced cakes.
• Keto-friendly: Swap granulated erythritol or allulose.

  FYI: erythritol can stay slightly gritty; allulose powders beautifully but is less sweet, so adjust amounts.

FAQ

Can I make powdered sugar without cornstarch?

Yes. For immediate use in glazes or dusting, skip the starch. If you plan to store it or use it in buttercream, add 1 tablespoon cornstarch (or arrowroot) per cup to prevent clumping and improve stability.

How fine does it need to be for frosting?

Ultra-fine.

It should feel like talc between your fingers. If you see tiny crystals, keep blending and then sift. Smooth frosting demands smooth sugar—no shortcuts here.

Will brown sugar work?

You can blend light brown sugar, but it turns into a soft, slightly sticky powder with molasses notes.

It’s delicious for caramel glazes but won’t behave like pure white powdered sugar in delicate frostings.

What’s the conversion from granulated sugar to powdered sugar?

One cup granulated sugar makes roughly 1 to 1¼ cups powdered sugar. For most recipes calling for cups of powdered sugar, blend a little extra to be safe, then measure after grinding.

Can I use a mortar and pestle?

Technically, yes. Practically, you’ll question your life choices.

It’s slow and inconsistent. A small spice grinder or bullet blender is best for tiny batches.

Is homemade powdered sugar as good as store-bought?

Absolutely. With the cornstarch or arrowroot added, it’s functionally identical.

Without starch, it’s perfect for same-day use and tastes the same—just store it carefully.

How do I avoid a sugar cloud when I open the blender?

Let it rest 10–15 seconds after blending so the dust settles. Crack the lid slightly first, then open. Your kitchen (and lungs) will thank you.

Can I use organic cane sugar?

Yes.

Expect a slightly off-white powder and a mild flavor depth. It’s great for natural-style bakes where pristine white isn’t crucial.

In Conclusion

Homemade powdered sugar is the simplest kitchen win you’ll have all week. It’s fast, cheap, customizable, and absolutely clutch when you’re mid-recipe and the store is not an option.

With a blender and 60 seconds, you’ve got frosting fuel, glaze magic, and dessert dusting ready to go. Keep this trick in your back pocket and you’ll never lose to a cupcake again.