As a food blogger who makes mostly desserts, I use a lot of powdered sugar. The other day coming home from the grocery store with a few bags of sugar for the second or third time in two weeks, my mom and I decided that we should start buying stock in sugar.
So you can imagine my delight when later that week I found this tutorial on pink recipe box for DIY powdered sugar! It’s very simple to make, but I found I needed to do it in batches. Time, and whether or not you can really do it all at once depend on the strength of your food processor. Mine is very small and weak, and I use it quite a bit, so I tend to do everything in batches.
You’re going to have more powdered sugar than granulated sugar, so a rule of tumb to remember is to take out 1 tablespoon for every 1/2 C of sugar. So, if you want to make 1 C powdered sugar, add 1 C granulated sugar minus 2 tablespoons. For 2 cups, 2 cups granulated minus 4 tablespoons. Got it?
You also don’t want to blend maglie calcio poco prezzocontinuously for too long- pulse the processor or blender 10 or 12 times. If you let it continuously blend, the heat will cause the sugar to melt and you could end up with a sticky, yucky, mess.
I found I needed to pulse more times because of my processor. Things like this tend to be more arbitrary and depend on the strength of the tools you are using, and tend to be more “rules of thumb” or “guidelines.”
- 1/2 C minus 1 tablespoon of granulated sugar
- optional: 1 teaspoon cornflour (for storage)
- Place sugar in canister of food processor or blender
- pulse at least 10-12 times or until powdery. If needed, work in 1/4 c batches.
- if storing, mix in cornflour.
Linked to: buns in my oven