Ingredient hub

Powdered sugar

Powdered sugar is the most deceptive ingredient to measure by volume: a sifted cup can weigh half as much as a packed cup! Composed of pulverized sugar and a touch of cornstarch to prevent caking, precise measurement is non-negotiable. Our tool ensures you get the exact amount needed for silky frostings and tender shortcrusts, eliminating the guesswork.

Essential for grit-free glazes, silky buttercream, and tender shortbread. The added starch absorbs moisture and helps stabilize whipped cream.

Use Powdered sugar as a substitute for

Have this ingredient on hand? These are the situations where it can stand in for others.

• Granulated sugar

  Emergency DIY: Blend 1 cup granulated sugar + 1 tbsp cornstarch on high until powdery. Note: It won't be as fine as commercial 10X sugar and may be gritty in frostings.

Sugars: packed vs loose

Sugars are hygroscopic and crystal size varies by brand. A packed cup can overshoot by 20%, collapsing cakes or making cookies spread. Weight guarantees the chemistry (Maillard, creaming) behaves as intended.

• Brown sugar is typically packed; white/granulated should be loose unless stated.
• Switch to weight for consistent sweetness across batches.

How sugar impacts volume and color

Powdered sugar (GI ) caramelizes, holds moisture, and impacts browning. Type: .

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Extremely sensitive to humidity. Store in an airtight container. If it hardens, blend it back to a powder, but always sift before using in frostings.

Sources: CDC · FDA

FAQ

Why can't I substitute powdered sugar for granulated sugar in cakes?

Powdered sugar contains 3% cornstarch, which absorbs liquid differently, making batters drier. Also, because it's so fine, it doesn't create the necessary air pockets when creamed with butter, resulting in a dense, heavy cake.

Can I make caramel with powdered sugar?

No. The cornstarch (anti-caking agent) burns at the high temperatures required for caramelization before the sugar melts properly, leaving you with a burnt, cloudy mess instead of clear amber caramel.

All conversions for this ingredient

• Cup → g /en/convert/powdered_sugar/cup-to-grams/
• g → Cups /en/convert/powdered_sugar/grams-to-cups/
• Tbsp → g /en/convert/powdered_sugar/tbsp-to-grams/
• Tsp → g /en/convert/powdered_sugar/tsp-to-grams/
• mL → g /en/convert/powdered_sugar/ml-to-grams/
• oz → g /en/convert/powdered_sugar/oz-to-grams/