You’re deep into the middle of making a cake and all-of-a-sudden realize you’re completely out of powdered sugar (aka confectioner’s sugar). Oh dang it! What do you do now?

Well, while there are other types of frostings besides buttercream, that’s the one your family prefers and that’s the one your cake calls for (think carrot cake, for instance). So back to my question, what do you do now?

Well, did you know you can actually make your own powdered sugar? It’s just a matter of pulverizing granulated sugar until it becomes a fine powder. The only hitch to this is access to a high-powered blender (Ninja, Magic Bullet, Blend-Tec, Vitamix, etc). Some people say a solid coffee grinder or food processor will work as well. If you’ve got this tool, and you have extra sugar, you’re set. Read on to see how running out of powdered sugar is no big deal!

For minimal mess and efficiency, you’ll want to make small batches at a time. Here’s what you do:

In your blender, place 1 cup granulated sugar. Add 1 tablespoon of cornstarch (optional, but adding this prevents clumping during storage; if using the sugar immediately for dusting or fresh frosting, you can skip it).

Blend your ingredients on high speed for 30 seconds to 2 minutes. Higher-powered blenders achieve a finer result faster; older food processors may take up to 5 minutes.

As you’re blending, stop it now and then to check consistency. Rub a small amount between your fingers. If it still feels gritty, continue blending until it feels smooth and fluffy.

Once you’ve reached the consistency you want, it’s recommended that you sift the sugar. Sifting the mixture through a fine-mesh sieve removes any remaining large granules or lumps.

That’s it. Be sure to store it in an airtight container at room temperature. It will keep indefinitely. OH, and be sure to pat yourself on the back for being smart enough to save some time and money!

And here are a few thoughts from seasoned powdered sugar makers:

·         Yield: 1 cup of granulated sugar typically yields about 1 ¾ to 2 cups of powdered sugar because the grinding process adds air and volume.

·         Equipment: A high-speed blender is preferred over a food processor because its faster blades create a silkier powder.

·         Substitutions: If you avoid corn, you can use arrowroot powder or potato starch as an anti-caking agent.

·         Temperature: Blending creates heat. If making frosting, let the sugar cool to room temperature first to avoid melting your butter or cream cheese.

Reviewers on this endeavor were very favorable. I’ll close with a comment from one from Tennessee: “I used a Magic Bullet and did batches of 1 cup each. It took about a minute per batch and the consistency and taste is exactly that of store-bought confectioner's sugar. Absolutely brilliant - will use every time from now on!”