Ever whipped up a batch of cupcakes, taken them out of the oven, let them cool and only then, when the kids are clamouring for a treat, discovered that either the ants have got into the icing sugar or you’ve run out completely? Don’t panic, this article will show you how to make icing sugar at home.
Not Just Sugar
Now, icing sugar looks just like very, very fine sugar, right? So you’re probably guessing all you need to do is find some way to grind up a cup or two of that granulated white sugar you have in the kitchen cupboard. Well, that’s only part of the story.
If you check the ingredients on that ant-riddled bag of icing sugar you’ve just thrown away, you’ll probably see they include some kind of binding agent. A binding agent is a necessary additive that both prevents the icing sugar from caking (no pun intended!) and, more importantly, helps the powdered sugar stick together and achieve a smooth consistency when mixed with water.
Make Your Own
To make one cup of icing sugar you’ll need:
- 1 cup of granulated white sugar
- 1 tablespoon of cornstarch
- A blender
Place the sugar in the blender, then pulse until the sugar turns to very fine powder. Don’t just put the blender on high and leave it for a minute as the heat generated by the blender blades can burn the sugar. Pulsing for a few seconds, then checking the sugar, then pulsing again will prevent the sugar from becoming overheated.
Once your sugar has achieved the right consistency, place a tablespoon of cornstarch (your homemade binding agent) into the blender and pulse for a couple of seconds to mix thoroughly. Don’t be tempted to throw the cornstarch in with the sugar right at the start as it will hinder the sugar powdering process and will also contribute to the generation of unwanted heat.
Icing Sugar Storage
You can store your homemade icing sugar in an airtight container for around the same length of time you’d store commercial icing sugar. Keeping the container in the fridge will give added protection from those pesky ants!How to Make Icing Sugar,