Your Best Powdered Sugar Substitutes: Granulated Sugar and More
Baking can be a delicate process, and running out of a key ingredient like powdered sugar (also known as confectioner's sugar) can bring your recipe to a halt. Fortunately, there are several effective and creative substitutions you can make, often using ingredients already in your pantry. Your choice of replacement depends on what you're making, as different applications require different textures and consistencies.
The DIY Method: Make Your Own Powdered Sugar
The easiest and most reliable substitute is to simply make your own from granulated sugar. This is ideal for most recipes requiring powdered sugar, from buttercreams to dusting cakes.
Ingredients:
- 1 cup granulated sugar
- 1 tablespoon cornstarch (optional, but recommended)
Instructions:
- Add the granulated sugar and cornstarch (if using) to a high-speed blender, food processor, or a clean coffee grinder. The cornstarch helps prevent clumping, just like in commercial powdered sugar.
- Blend on high speed for 1 to 2 minutes, or until the mixture becomes a very fine, powdery consistency. For the best results, work in small batches and stop to stir every 30 seconds.
- Allow the dust to settle for a minute or two before opening the lid to avoid a mess.
- Sift the homemade powdered sugar to remove any larger sugar crystals that weren't fully ground down.
Other Simple Swaps for Specific Applications
If you don't have a blender or high-speed processor, or if you're looking for a different flavor profile, other ingredients can fill the gap. Be mindful that these alternatives will change the final texture and taste of your dish.
- Liquid Sweeteners for Icing and Glazes: For recipes that don't depend on the dry, powdery texture, liquid sweeteners can work. Maple syrup or honey can be used in some icings, but they will add moisture and a distinct flavor. Use a little less liquid to maintain the right consistency. A quick, simple glaze can be made by combining a tablespoon of milk or water with some granulated sugar until it forms a loose paste.
- Dry Milk Powder for Volume: For recipes needing bulk and less sweetness, dry milk powder is an option. It won't have the same sweetness, so you may need to add another sweetener like honey to compensate. Note that it absorbs more liquid than powdered sugar, so you may need to adjust the wet ingredients.
- Healthier Options: If you are looking for a lower-calorie or sugar-free alternative, you can grind granulated monk fruit sweetener or coconut sugar in a blender, often with a little tapioca or arrowroot starch to improve the texture. Be aware that these options may slightly change the flavor. Coconut sugar, for instance, adds a subtle caramel-like note.
Comparison of Powdered Sugar Substitutes
| Substitute | Best For | Texture Effect | Flavor Effect | Caveats |
|---|---|---|---|---|
| DIY Powdered Sugar | Frostings, icings, dusting, buttercreams | Near-identical to store-bought | None (classic sweet flavor) | Requires a blender/food processor. Results may not be quite as fine. |
| Granulated Sugar (unground) | Some cakes and cookies where texture is less critical | Grainy, crunchy finish | None (classic sweet flavor) | Will result in a gritty, textured finished product, especially in frostings. |
| Coconut Sugar (ground) | Desserts with coconut, berries, or tropical fruit | Powdery but with coarser granules | Distinctive caramel/coconut undertone. | Requires a high-speed blender; may not achieve as fine a texture. |
| Dry Milk Powder | Adding bulk to recipes, reducing sweetness | Fine, but can be grainy | Less sweet; neutral | Will absorb more liquid; requires adding another sweetener. |
| Liquid Sweeteners | Glazes, sauces, drinks | Liquid consistency; not powdery | Distinct flavor (maple or honey) | Not suitable for applications needing a dry powder or dusting. |
Which Substitute Should You Use?
The easiest and most versatile substitute is to make your own powdered sugar. The ingredients are minimal, and the result is a near-perfect replacement for almost any recipe, preserving the smooth texture and light sweetness needed for frostings and glazes. For last-minute garnishes or simpler baking, un-ground granulated sugar can be used if you don't mind a crunchier texture. However, for a perfectly smooth buttercream, making your own ground sugar is the only way to ensure success. By understanding the properties of each alternative, you can choose the right one for your specific baking needs and save yourself a trip to the store.
Conclusion
Running out of powdered sugar is a common kitchen hiccup, but it's one with several simple solutions. The best option is to create your own by grinding granulated sugar in a blender or food processor, a hack that yields a reliable, smooth substitute for frostings and glazes. For other needs, from specific flavor profiles to healthier options, alternatives like ground coconut sugar, dry milk powder, or liquid sweeteners can be adapted with careful adjustments. Ultimately, a little ingenuity and an understanding of your ingredients will ensure your baking project turns out perfectly, even without the store-bought powder.
