Standard confectioners’ sugar contains cornstarch. However, since everything on my site is corn free, I need to show you how to make this very important item without corn! This recipe is more like a mini recipe since there are only two ingredients. You’ll need this for my next recipe, so I’m posting this one first.
I made an enormous batch for my mom last year and put it in a massive glass container with a big honkin’ bow. At first she was all, “Thanks for the white powder! Wait. What is it?” But, she loved it! If you know someone who can’t have corn, make some for that person and stick a bow on it. They’ll be thrilled. If you don’t have a high-speed blender, find a friend who does!
My grandmother used to make Greek cookies called “Kourabiedes” that were covered in confectioners’ sugar. We couldn’t inhale while eating them or the powder would make us choke and then cough with a simultaneous white “Poof”. Nice, right? The cookies were amazing and totally worth blowing powdered sugar all over the table (and sometimes my sister).
I use tapioca starch, arrowroot starch, or a combination of the two in place of cornstarch. I tried 1 cup sugar with 2 tablespoons of starch. That worked very well and tasted great I also tried 1 cup sugar with 1 tablespoon of starch. This worked well and also tasted great. The only difference was that the confectioners’ sugar with the 1 tablespoon of starch was slightly more light and powdery. It’s a very subtle texture difference. I assure you that the taste is the same. I taste tested them 8 times. Looking back, that’s a lot of spoons. Yikes.
I like the 1 cup sugar with the 2 Tablespoons of starch. Of course, do whatever works for you. Either way, don’t inhale!
Yield: 1½ cup confectioners’ sugar
1 cup granulated sugar
2 tablespoons arrowroot starch (or tapioca starch)
- Pour the sugar and starch into a Vitamix or high-speed blender. Cover the lid with a towel.
- Blend for 30 seconds on high setting.
- Once done, leave top covered for 10 minutes to let everything settle.
- Carefully open the lid and remove the confectioners’ sugar.
- Store in an airtight container.
- You can also use a ratio of 1 cup sugar to 1 tablespoon of starch as well. It will be slightly more powdery. Both versions are great.
- Don’t skip step #3. If you open the blender immediately, the confectioners’ sugar will gracefully travel out of the blender and up into the air, only to land on everything in your kitchen!
- To save time, double or triple the recipe.
Nutritional Information Per Serving (1.5 cups confectioner’s sugar): 770 Calories, 0g Fat, 0mg Sodium, 244g Carbohydrates, 0g Fiber, 192g Sugar, 0g Protein