Hi Everyone! If this is your first trip here, welcome to the new digs! If you’re wondering ‘how you got here’, I switched the old blog [Make them Whole Foods. Make Them Delicious. Make sure you feel Great Eating Them.] over to the domain here – Make Them Real Foods in early December. Figured it was time to upgrade.
I am pretty stoked to show you this recipe / tutorial. It’s one of those that I racked my brain trying to find an alternative to use, not even thinking I could just make a homemade version. Last week I started looking at cake and butter cream icing recipes for my upcoming birthday. I realized quickly for the butter cream that getting away from powdered sugar would be hard. I searched and searched for alternatives, but couldn’t find anything promising. Then, yesterday a friend at work asked me if I could use my vita-mix make her some gluten free and corn free supplies for when her daughter is home for Christmas. She requested some brown rice flour, quinoa flour and powdered sugar…
Powdered sugar? You mean my failure point from the recipes last week? How was I supposed to make that? I was certain it was impossible. But I consulted Mr. Google. Turns out? It’s really easy. Like. Really. As soon as I saw the tutorial, I realized I could probably make this with other sugars. Coconut Sugar. Date Sugar.
Tonight I tried it with cane sugar (for my friend) and coconut sugar (for me). I do want to try date sugar too, but it was a bit expensive at the store.
It seems to have come out wonderfully.
Want to make it too? Of course you do…
The basic concept involves blending the sugar-crystals-of-choice with tapioca starch (or corn starch, but I used tapioca tonight since my friend’s daughter is allergic to corn). The ratio is 1 cup sugar to 1 tablespoon starch.
I tried the cane sugar first. I measured it out (because I wasn’t sure how many cups were in ’2 pounds’ – it’s 4 plus some change), and then stirred in the tapioca starch. I stirred it in because I blended it in 2 batches, and wanted to be sure it was evenly distributed.
Then, I put half of the mixture into the Vita Mix. Yep. Crumbs on the Vita Mix. I see them.
Then. I covered it with a towel. I thought this sounded weird in what I read online, but it keeps the dust from flying out of the blender. Trust.Me. on this one.
I turned it on ‘variable’ and slowly increased the speed. (Peeking under the towel because I love watching my vita mix destroy things - is that weird?). When I got to speed ’10′ I let it run for about 5 seconds, then I turned it off. Then I let it sit, still covered with the towel for about 3 – 5 minutes while the dust settled. Seriously. Trust me. When the dust had settled, I poured it into a container, and finished the other half of the sugar.
Then, I repeated for the coconut sugar. Half into the blender.
Towel. Necessary. Blend.
Repeat for remaining sugar. Then, compare the two. Oh, and give yourself a high five. For using google.
Despite how easy this was, I am super excited to try it in some butter (or, fake-butter) cream icing. And I’m even more excited to share it with you when I do.
Until then, go make some homemade powdered sugar!
- 1 cup granulated sugar of choice (cane, coconut, date, etc)
- 1 tablespoon tapioca starch or corn starch
- In a large mixing bowl, stir together sugar and starch. When increasing the recipe, maintain a 1 cup sugar to 1 tablespoon starch ratio
- Put mixture into your vita mix or other high speed blender, filling only half full
- Cover with a towel to prevent sugaring your entire kitchen
- Using the variable speed control, slowly work your way to ’10′ (or max speed)
- Let it run for about 5 more seconds
- Turn the blender off, but leave covered with towel and lid for about 5 minutes
- Once the dust of the sugar has settled, pour sugar into an air tight container for storage
- If using right away in a recipe, let cool to room temperature before using
I added this recipe to a recipe roundup. Click here to check out other awesome recipes!