When we made the switch over to real food and real sweeteners, I thought my day of using powdered sugar were over. I mean, nothing seems more processed that that white powdery dust, void of all nutritional value but perfect for delightfully light and delicate baking. Thankfully, I was wrong. Enter: Homemade powdered sugar.
Homemade powdered sugar: A better alternative.
This recipe is almost too easy to be called a recipe. And the best part is that you can use pretty much any granular sweetener that you like: Rapadura/Sucanat, Coconut Sugar, ect. Although, depending on what sugar you choose, the color may vary. I used rapadura so my end result was a light brown color. But it still works great as a substitute for commercial powdered sugar.
Let’s do this!
Easy, right? Of course you can double or triple this recipe. You’ll get more powdered sugar than what you put in, volume-wise. For example, you’ll get about 1 1/2 cups of homemade powdered sugar for one cup of granular sugar.
Of course, sugar is still sugar, and I wouldn’t necessarily call this a “health food.” But homemade powdered sugar is definitely a better choice compared to store-bought powdered sugar (especially because most store-bought brands contain GMOs). Using Rapadura, for example, provides more minerals that plain white sugar. But I’d still use it sparingly.
During this holiday season, however, it can be great to have a go-to replacement for those special occasions.
What will you make with homemade powdered sugar?