How to make icing sugar

This is really just a simple blog post to remind you that sometimes we don’t realise how simple things are because we don’t know how simple they are. I’ve had a belief for a long while now, that if I can make it, I will not buy it. This refers to whatever it is I can make; jams, sauces, syrups, anything. I started making icing sugar after moving to Serbia. I found the icing sugar to be too coarse sometimes and also kind of vanillary. Is that a word?, LOL. So, just a Google search, and boom, I can make icing sugar.

So, if you’re like I am; you want to discover how to make this and that from scratch, this is the right place. Now, how to make icing sugar, powdered sugar, or confectioners sugar.

How to make icing sugar?

One ingredient; Sugar. Tools; blender.

Measure your sugar however much you want, and blend it until it’s fine. The amount of sugar equals the amount of icing sugar you’ll have. That’s it, done. You may sieve it to get rid of the lumps but you don’t really need to, you may use a spoon to fluff it up. Store it in an airtight container and it can last for several months. Should you find it lumpy when you want to use it, you may blend it for a few seconds and then use it. Some recipes call for corn flour to eliminate the lumps, so if you wish you may add a teaspoon or so to make it more fluffy, I never add cornflour. In the process of blending the sugar, the stage before you get to the icing sugar, you get castor sugar. This is very fine sugar usually used when making cakes. You also store that in an airtight container until use.

Ps: I used this icing sugar for these yummy Chocolate crinkle-cut cookies, perfection.

Conclusion

We have really become accustomed to buying everything in the name of convenience, but usually what we buy is not the quality you would have when you make it yourself. I mean, preservatives are added to unnecessary things, colors, some kind of chemicals… So, if you can make it, try to.