As a professional baker, I always have powdered sugar on hand. In my line of work, it’s safe to assume that at a moment's notice, I’ll need to dust a torte, whip meringue, toss puppy chow together, or make chocolate fudge. It’s not that I regularly make my own powdered sugar (I promise I’m not THAT person)—or that buying some is particularly strenuous or expensive—but it’s handy to know how to make homemade powdered sugar for two big reasons.
Sometimes you find yourself without confectioners’ sugar and the thought of running to the grocery store doesn’t appeal in the slightest. Maybe it’s a snow day and you need some to make homemade marshmallows for a cup of hot cocoa, or it’s hours away from your little one’s birthday and you're frantically trying to whip buttercream frosting for a birthday cake. Maybe you thought you had enough and then the little bag of sugar had half a cup shy of what you were expecting. Or you want the results of powdered sugar with something other than granulated white sugar (I’ve made it with raw cane sugar and coconut sugar, but you can turn nearly any type of granulated sugar into powdered in minutes). This may be because you’d rather use natural sweeteners or to satisfy a dietary concern or that’s what you have to use up. Either way, the flavor won’t be affected. You can use brown sugar for a richer molasses flavor, but know that you won’t achieve a pure white fluffy frosting; instead, it will have a light brown undertone.
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