Whether you call it “powdered sugar” or “confectioners’ sugar,” this gloriously snowy, sweet powder is an essential in a baker’s pantry. The confectioners’ sugar you find in the supermarket is made from refined white sugar and a starch to prevent clumping, typically cornstarch. Nothing adds a bit of pretty to a simple cake or cookie (or hides a sunken middle or slightly overdone crust) quite like it, and it’s also a great addition to doughs and batters that turn out delicate, slightly crumbly finished products, like shortbread.
I’m a fan of organic confectioners’ sugar, which is made from less refined (and vegan) evaporated cane juice and cornstarch and/or tapioca starch. But whether organic or not, the sugar and starch are ground until powdery, and voilà—you end up with confectioners’ sugar.
But even organic store-bought confectioners’ sugar is on the more refined end of the sugar scale, and sometimes it’s nice to have something a little more natural for recipes that call for confectioners’ sugar (and without an extra trip to the store). In that case—make your own! Here’s what you need:
Use immediately, or store in an airtight container in a cool, dry place. Granted, when you use this homemade confectioners’ sugar made with richly hued sweeteners in place of refined supermarket powdered sugar, you won’t get a snow-white pile of frosting, but you will be rewarded with phenomenal flavor and the satisfaction of MacGyvering your way to a less refined version of a store-bought ingredient.