Powdered sugar substitute
For 1 cup of powdered sugar, blend 1/2 cup plus 1 tablespoon granulated sugar with 1 3/4 teaspoons cornstarch in a high-speed blender until fluffy, then sift. That is the usual 1 tablespoon of cornstarch per cup of sugar.
Out of powdered sugar mid-recipe?
Tell Sous Chef what you are missing. It swaps the ingredient and rewrites the steps that use it, and keeps your original recipe.
What are you making?
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Granulated sugar + cornstarch, blended
Works½ cup plus 1 tbsp granulated white sugar and 1¾ tsp cornstarch
For this dish: Works if sifted well, but any leftover grit shows up in a smooth frosting.
How: Blend on high until fine and fluffy, then sift out lumps. Lay a kitchen towel over the lid, since fine powder can puff out.
What changes: Close to store-bought. By weight, 1 cup of granulated sugar (198 g) makes about 1 3/4 cups of powdered sugar (113 g per cup), so it does not quite double.
No major food allergens in these ingredients. Check labels on packaged products.
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Granulated sugar + cornstarch, in a spice grinder
Works½ cup plus 1 tbsp granulated white sugar and 1¾ tsp cornstarch
For this dish: Fine if the powder is sifted, but check for grit.
How: Grind in small batches until it becomes a soft, fluffy powder, then sift before using.
What changes: Same result as a blender, just in smaller batches.
No major food allergens in these ingredients. Check labels on packaged products.
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Granulated sugar + cornstarch, in a food processor
Avoid½ cup plus 1 tbsp granulated white sugar and 1¾ tsp cornstarch
For this dish: Grit is likely and it is easy to notice in a smooth frosting.
How: Process for a few minutes, stopping to scrape, then sift. Results vary with the machine.
What changes: Often less fine than a blender and can stay grainy.
No major food allergens in these ingredients. Check labels on packaged products.
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Granulated sugar, not ground
Avoid½ cup plus 1 tbsp granulated white sugar
For this dish: Stays gritty and does not blend smoothly.
How: Use only where the sugar will fully dissolve, such as in a warm liquid. By weight, 1/2 cup plus 1 tablespoon matches 1 cup of powdered sugar.
What changes: Granulated sugar will not dissolve in a cold frosting, so it stays gritty.
No major food allergens in these ingredients. Check labels on packaged products.
What powdered sugar does in a recipe
Powdered sugar is sugar ground to a fine powder, usually with a little cornstarch to stop caking. The fine grains dissolve fast without cooking, so frostings and glazes feel smooth, not gritty. A substitute has to be ground very fine.
Swap it in your recipe with Sous Chef
A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.
You ask Sous Chef
"I don't have powdered sugar."
Sous Chef edits the recipe
½ cup plus 1 tbsp granulated white sugar and 1¾ tsp cornstarch
Blend on high until fine and fluffy, then sift out lumps. Lay a kitchen towel over the lid, since fine powder can puff out.
When not to substitute
For smooth, uncooked frostings and glazes, grind the sugar fully and sift it, or buy powdered sugar. Grit shows most in anything not baked or cooked.
Common questions
Can I make powdered sugar from granulated sugar?
Yes. Blend 1 cup of granulated sugar with 1 tablespoon of cornstarch until it is a soft, fluffy powder, then sift out lumps.
How much granulated sugar makes 1 cup of powdered sugar?
About 1/2 cup plus 1 tablespoon. King Arthur lists 1 cup of granulated sugar at 198 g and 1 cup of powdered sugar at 113 g, so the volume grows by a bit less than double.
Can I use a food processor to make powdered sugar?
It can work, but some cooks report grainy results. A high-speed blender or spice grinder is the safer choice.
Related
- Cornstarch substitutes
- Brown sugar substitutes
- Honey substitutes
- Powdered sugar cups to grams
- All ingredient substitutes
- How to substitute an ingredient
Sources
- How to make powdered sugar (Preppy Kitchen)
- How to make powdered sugar (Love and Lemons)
- Ingredient weight chart (King Arthur Baking)
Cook with what you have.
Import any recipe into Sous Chef and ask for the swap. It rewrites the ingredient list and the steps, and never loses the original. Free on iPhone.