How to Make Powdered Sugar – Gemma’s Bold Baking Basics Ep 22

How to Make Powdered Sugar – Gemma’s Bold Baking Basics Ep 22

October 28, 2019 100 By William Morgan


Hi Bold Bakers!
You know those times you go to make a buttercream
frosting and you realize you have no icing
sugar?
I’m gonna show you how you can make it at
home, and all you need is a blender.
You can use any blender you want: big ones,
small ones, any one that you have in your
house.
What I find that works best for me is an actual
blender, like what you make milkshakes on;
you can also use a Vitamix, a Bullet Blender,
anything that has a strong blade, and it helps
if the actual compartment is quite small.
I’m going to use my blender here.
I suggest trying a few of your machines at
home and finding what works best for you.
Into our blender, we’re going to add in
our granulated sugar, just regular white sugar.
Next, we’re going to add in some corn flour,
also known as cornstarch.
Now this is found in commercial icing sugar,
and I like to add it in because it makes it
nice and dry, and it also thickens it.
If you leave it out, your icing sugar just
might not be as dry, and it might clump.
Okay, on with our lid, I’m just going to
liquefy it, and pretty much instantly you’re
going to start to see icing sugar.
Just so you know, icing sugar is the same
thing as confectioners’ sugar, and powdered
sugar.
After around two minutes or so, I like to
go in and give it a bit of a stir.
You just want to make sure it’s making its
way all around the blade.
All right, it’s looking good.
If I touch it a little bit, you’ll see that
it’s starting to look like icing sugar,
but it’s still a little bit gritty, so we
need to blend it more.
You can see already down the bowl that it’s
starting to turn into icing sugar.
So if you had a coffee grinder or a spice
grinder, that would work really well too for
this recipe, and get it really nice and fine.
Okay great, it’s been around three or four
minutes.
I’m going to keep on moving it around the
blade.
Make sure everything is getting nicely ground.
And we’re going to keep going and get it
really nice and fine.
Okay, that’s it.
It’s been a few minutes.
This is looking fantastic.
Check that out: instant icing sugar.
If I give it a little bit of a rub in my fingers,
it feels nice and fine.
Sometimes there’s a tiny, tiny bit of grit
in there, that’s okay, that’s natural.
But this is looking, and feeling great.
And there you have it: instant icing sugar,
in no time.
Make sure you subscribe to my channel, because
I have lots more Bold Baking Basics recipes,
just like this one!.