Yes, and it’s easier than you think. If you have a blender or food processor, toss in some granulated sugar and buzz it for 30 seconds. Boom—instant confectioners’ sugar, minus the cornstarch. Add a tablespoon of cornstarch per cup of sugar if you want the real deal.
Swerve Sweetener Granular and Confectioners Baker's Bundle - Sugar
This homemade version still behaves like commercial powdered sugar. Use it in recipes where you’d normally use the store-bought stuff, like frostings or dustings. Just don’t try to reverse-engineer it back into granulated sugar—that’s a one-way street, my friend.
Measuring Matters
If you decide to risk a substitution, remember: confectioners’ sugar is much fluffier than granulated. One cup of granulated sugar weighs about 200 grams, while one cup of confectioners’ sugar weighs around 120 grams. That’s a whole 80 grams of difference—like finding an extra slice of cake on your plate!
So, if a recipe calls for one cup of granulated sugar, don’t dump in one cup of powdered stuff. You’ll end up with less actual sugar and more starch. Your baked goods will be sad, dry, and confused.
