Don’t you love the sprinkled sugar on top of your desserts like pan au chocolate, muffins, or even a slice of brownie? Well, icing sugar is nothing but a powdered form of sugar, which is one of the most used ingredients while baking. Be it to get a smooth batter for a cake to sweeten it, dust on top of a baked treat, or add it to whipped cream to make the frosting; icing sugar is a pastry chef’s best friend.
But there can be situations when you might run out of icing sugar or simply want to make it home to avoid any additives or preservatives usually found in the store-bought packaging. In any of the cases, the good news is that making icing sugar at home is really simple. All you need is just two basic ingredients – sugar and cornstarch. So, to be a pro at making icing sugar, here are some tips you must keep in mind.
Choose The Right Sugar
The most important thing to ace your homemade icing sugar is obviously choosing the best quality sugar. After ensuring the quality, for the best results, try to look for white granulated sugar. Since raw and brown sugar has a slightly coarse texture, the icing sugar made out of them will be less refined.
Use Cornstarch
To prevent the icing sugar from clumping, it is often recommended to add cornstarch. As a thumb rule, you can note that for every cup of granulated sugar you are using, you’ll have to add one tablespoon of cornstarch.
Selecting The Equipment
While making icing sugar out of a mixture of granulated sugar and cornstarch, you’ll require a blender or a grinder. So, make sure that whatever mode you choose works at a high speed to give you a finer texture. Also, try to avoid making icing sugar in a food processor, as it can take a longer time to get to the desired consistency and fine grain size.
Blending Techniques
If you want to ensure that the mixture of sugar and cornstarch gives you the perfect icing sugar, don’t overload your electric mixer or grinder. Blend in batches for even grinding and to avoid putting unnecessary strain on the equipment. Also, ensure that you’re blending continuously. Pulse in short intervals to avoid clumping.
Sift Before Using
Once you have made the icing sugar, sift it to get rid of any inconsistencies or lumps. This way you can manage to get ultra-fine sugar that would look perfect while dusting and also blend easily while baking.
Proper Storage
Lastly, but most importantly, don’t forget to store your freshly prepared homemade icing sugar in an air-tight container to increase its shelf life and keep it fresh. Place the container in a dry place and away from direct sunlight to prevent moisture from entering the container, which can cause clumping.