Comment by kelly:

i had no idea powdered sugar was that easy to make. so glad i started reading your blog. :)

Comment by Grace:

I always learn the coolest things on your site! Thanks for sharing.

Comment by Kelly:

Yay! Thank you for mentioning this, I hate the taste of cornstarch and so have been avoiding all types of frosting. I’ll try this the next time and see how it works for me.

Comment by Brenna:

I used my coffee grinder to make powdered sugar and added a little bit of potato starch (we eat corn-free).

Comment by Sharon:

I tried this in my food processor also with less than great results. And, like you, when I tried it in the blender…WOW..it’s worked great! Love your site! Lots of great information! Keep up the good work! :)

Comment by Sue:

I thought I was the only “crazy” person that can not stand the taste of commercial powdered sugar! I have even stopped making some of my favorite recipes (strawberry soup, glazes) because they just taste “off”. I tried this method years ago when I ran out, but I think I will go this route from now on. Thanks for validating that I am not the only one that feels this way!

Comment by Z:

I have one of those little blenders that they advertise endlessly on late-night TV (as well as a kitchen full of every cooking appliance you can name) and the little blender does the best job of powdering sugar.
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The problem with a full-sized food processor is that there is just too much room inside it and you the larger crystals don’t get circulated as much as you’d think. The little blender has a very small container, so all the sugar gets processed in less than 30 seconds. The downside is that if your recipe calls for four cups of powdered sugar, you’re going to have to do it two cups at a time.
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I can’t recommend the little blender for much else because it only has one speed (bat-out-of-hell) but for a few select applications like this it can’t be beat. (It’s also great at smoothies, becuase frusts don’t have anywhere to hide
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The King Arthur Flor site recommends against making your own powdered sugar, but powdering sugar grom regular granulated seems to work just fine in any recipe I’ve tried it in.

Comment by JoAnn:

I’m allergic to corn starch so it was great to find a recipe for making my own powdered sugar! Thanks a bunch!

Comment by Debbie:

I used my food processor to make powdered sugar today and it was awful. I will try a blender next time. Thanks for the tip.

Comment by Becca:

I found this entry while specifically searching for a way to make my own powdered sugar for cinnamon roll icing. Can’t wait to try it!

Comment by Tracy:

Thank you! I have issues with corn and find that powdered sugar tends to make me quite ill. This will make things so much easier for me and knowing you tried the food processor first and it didn’t work saves me the trouble.:)

Comment by Zoe:

Wow!!! Thank you so very much! I cannot wait to. Try this! I thought I was the only one who thinks the taste of commercial confectioners sugar is, well, awful! I LOVE sweets, but have been unsatisfied with the flavors of my great great great aunt’s wonderful recipe for years! I clearly remember the full flavors of all her treats from my childhood, but everything now tastes awful.

After narrowing the culprit down to the powdered sugar, I went in search of a better quility and hopefully old fashioned tasting one. All I received was funny looks from owners and employees of many baking shoppes.

I just can’t thank you enough! Although, I think I may need to hide my bathroom scale for a while after this! :)

Comment by AS:

I too dislike the taste of powdered sugar, and have used the blender method successfully. Years ago in an old cookbook I saw an article that said if you cook the icing in a double boiler for at least 15 minutes, it will cancel out the taste of the cornstarch. I have used this method ever since and it works beautifully.

Comment by Cheryl L. T.:

Thanks for this information! For the past few years I haven’t made powdered sugar frosting because it always tasted like pencils. Yes, pencils – like when you hold a pencil with your teethe. I’m going to taste corn starch now to see if that’s where the pencil taste comes form. Thanks again!

Comment by Beryl Frances:

I have very much enjoyed your site today, thankyou. I learned to cook on an open coal fire oven in the 50′s when I live with my grandmother in Yorkshire, England. Many folk had only this kind of oven then. Ours was large and had 2 ovens and a water heater with tap, plus a hot shelf above the fire, which was used for warming and re-heating food. We used to cook vegetables on a iron trivet over the coals, and I once burned a hole through the pan because I went out to play and forgot,never forgot the wrath of my Gran though…

Comment by Chantal C.B.:

Dear Shirly.Thank you SO much i used my blender and MIRACLE, i love you you save my cake.C.B Winnipeg Manitoba Canada.

Comment by Alex:

Helped immensely, complete life saver!!

Comment by April:

Every time I taste my frostings and glazes I am never happy with that “off” flavor. And it’s a taste most others don’t notice! I am so glad I’m not the only one. I will definitely try this some time. Thanks!

Comment by Carolyn:

Thank you so much for this article. A number a years ago I also started finding my recipes for frosting didn’t taste right. Finally figured out cornstarch was the problem–they didn’t used to put it in, and you often had to put it through the flour sifter before you used it. I’d do that anytime instead of having the crummy tasting frosting. Will try this tonight!!