How do you make homemade icing sugar in a blender?
by Karine Lemoine
Icing sugar, also called powdered sugar or impalpable sugar, is used for icing, topping pastries or certain creams. It is not always necessary to buy it: it is easily prepared from conventional powdered sugar.
The technique is based on a blender or a powerful robot, capable of reducing sugar crystals into a very fine powder, similar to commercial powder.
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Here's how to do it, with the few precautions that guarantee a fine and non-sticky result.
The necessary equipment
A blender, blender, or powerful coffee grinder are fine, as long as the blades are sharp enough to reduce the crystals into fine powder. The more powerful the device, the finer and more regular the result will be.
You should also plan for a bit ofcornstarch (cornstarch), which plays an important role in the final texture of homemade icing sugar.
The proportions to be respected
The basic recipe is to mix powdered sugar (caster sugar) with a small amount of cornstarch, usuallya teaspoon of starch for 200 g of sugar. Starch absorbs moisture and prevents icing sugar from lumping or sticking again, just like in industrial icing sugar, which also contains an anti-caking agent.
The preparation steps
- Pour the powdered sugar and cornstarch into the blender bowl.
- Blend in short pulses of a few seconds, shaking the bowl between each pulse to distribute the sugar that remains stuck on the walls.
- Continue until you get a fine and homogeneous powder, without large visible crystals.
- Let it rest for a few seconds before opening the bowl: the mixed sugar projects a fine dust that must settle.
- Pass the result through a fine sieve to remove any unground crystals, and remix them if necessary.
The blender heats up slightly during mixing: short pulses prevent the sugar from partially melting under the effect of heat, which would cause it to stick.
Preserving homemade icing sugar
Once prepared, homemade icing sugar can be stored in an airtight jar or box, away from humidity, for several weeks. If it tends to harden en masse in contact with ambient humidity, simply re-sieve it before use.
Our tips
►Work in small quantities
Mixing 200 to 300 g of sugar at a time gives a more consistent result than a large quantity that is packed at the bottom of the bowl.
►Don't forget cornstarch
Without it, homemade icing sugar tends to reabsorb moisture from the air and form lumps more quickly.
►Always sift before use
Even when mixed well, homemade icing sugar can contain small clumps: passing through a fine sieve guarantees a smooth icing.
With a blender, a little bit of powdered sugar and a pinch of cornstarch, fine, non-sticky homemade icing sugar is obtained in just a few minutes.
You can also read:The standard size of a springform panandHow to make celery juice in a blender.
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