Tip of the week: Make your own fine or powdered sugar

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Pictured: Homemade powdered sugar for the glaze on my Cardamom, Rose Water and Pistachio cake based on Mustard with Mutton’s recipe.

Forget to buy powdered (confectioners’ or 10x) sugar, or your store is all out? Make your own!

That’s what I just did. Now I’ll likely never buy it again. Plus, did you know that most commercial powdered sugar contains cornstarch? Make your own and you can keep it pure*.

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From top to bottom: Granulated (regular), fine, and powdered sugar

Here’s how:

One cup of regular granulated sugar makes about one and a half cups of powdered sugar.

1. Place sugar in a high powered blender or food processor with a sharp blade and process in 30 second intervals. Of course all machines are different so yours may take more or less time. Dull blades take longer

2. Keep processing until you reach powdered sugar

3. Let the powder settle for a few minutes before opening the lid

Extra tip: place a damp towel over your food processor or blender to avoid sugar leaks

*Despite what I said about cornstarch, above, if you live in a very humid area, you may need 1 teaspoon of cornstarch to help keep moisture out of the sugar.

Author: gregnelsoncooks

Visit weekly for original and adapted recipes as well as cooking tips to make your kitchen life easier — and more delicious! I’ll include simple, straight forward instructions along with recipes that are truly worth your time making. And, recipes that elevate the familiar and introduce you to the new and unexpected.

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