Recipe: Homemade Powdered Sugar
2012
When we made the switch over to real food and real sweeteners, I thought my day of using powdered sugar were over. I mean, nothing seems more processed that that white powdery dust, void of all nutritional value but perfect for delightfully light and delicate baking. Thankfully, I was wrong. Enter: Homemade powdered sugar.
Homemade powdered sugar: A better alternative.
This recipe is almost too easy to be called a recipe. And the best part is that you can use pretty much any granular sweetener that you like: Rapadura/Sucanat, Coconut Sugar, ect. Although, depending on what sugar you choose, the color may vary. I used rapadura so my end result was a light brown color. But it still works great as a substitute for commercial powdered sugar.
Let’s do this!
Homemade Powdered Sugar
Ingredients:
1 cup sweetener of your choice, like Rapadura
1 Tbs arrowroot powder
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Directions:
Put ingredients in a blender. Blend until a consistent powder is formed.
Easy, right? Of course you can double or triple this recipe. You’ll get more powdered sugar than what you put in, volume-wise. For example, you’ll get about 1 1/2 cups of homemade powdered sugar for one cup of granular sugar.
Of course, sugar is still sugar, and I wouldn’t necessarily call this a “health food.” But homemade powdered sugar is definitely a better choice compared to store-bought powdered sugar (especially because most store-bought brands contain GMOs). Using Rapadura, for example, provides more minerals that plain white sugar. But I’d still use it sparingly.
During this holiday season, however, it can be great to have a go-to replacement for those special occasions. Like to make homemade peppermint patties! (Check out tomorrow’s post for the recipe.)
What will you make with homemade powdered sugar?
This post is part of Frugal Days, Sustainable Ways, The Mommy Club, Wow Me Wednesday, Fresh Food Wednesday, Simple Lives Thursday, Keep it Real Thursday, Wildcrafting Wednesday, Tasty Traditions, Real Food Wednesday, Kitchen Fun Friday, Fight Back Friday, Freaky Friday, and Heathy2Day.
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I almost disregarded this post until I read “homemade peppermint patties”!
I’ll be checking back hourly to get that recipe! Yum!
Ha ha!
This is a great idea! I can’t wait to try it!
Thanks, Amy!
Can’t believe how easy it is! I’d use the homemade powdered sugar for icing for a cake or glaze for cookies. Yum!
Visiting from Wildcrafting Wednesday
I know. When I realized how easy it was I sort of kicked myself.
Nice! I’ve been thinking about this lately, because my son is asking to make gingerbread houses, and the thought of “royal icing” makes my teeth hurt [cringing face]. I’m curious, though, why the arrowroot?
Other recipes call for cornstarch, and I believe it’s to keep the powder light and separated.
great idea. I have seen powdered sugar recipes before. They always use sugar and cornstarch. Who knew that you could use other sugars and arrowroot powder. It makes sense that you could make it less refined.
Thanks for the note that you still have to watch it and use sparinly. My sister has started eating more real food and less refined, but she has the habit of telling herself “this is healthier so I can eat all I want”
Ha ha! It’s like when I used to believe packaged foods that said “diet” or “low fat” meant I could eat twice as much. *head smack*…. oh boy. So glad I know better know… and that I nourish my body so that I don’t crave that junk anymore.
Thanks for this post! Just came across it right after grudgingly buying some 10x sugar today for a recipe for a gathering this weekend! from now on we will be using this recipe I believe!
Glad I could help, Lori!
We’ll be using them to make GMO-free angel food cakes (our family’s speciality!) Thank you so much!
soooo…versital ! I love making mayonaise and love the idea of a dough hook also! Thank you for you efforts.
what is the difference between Rapadura and Sucanat?
They are the same, just different names (to confuse us even more!).