Substitute for Powdered Sugar: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The most effective substitute for powdered sugar is a homemade version. To make it, blend one cup of granulated sugar with one tablespoon of cornstarch in a blender to create a fine powder. From this, measure the amount the recipe requires. This works well because store-bought powdered sugar already contains a small amount of cornstarch to prevent clumping, so this method closely replicates the original ingredient.

Making your own powdered sugar is a reliable option when you run out. While there are a couple of ways to do it, the best choice depends on what you are making. The texture of the final dish, especially in uncooked items like frostings and glazes, is the main consideration.

Substitutes for powdered sugar (per 1 cup)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Store-bought powdered sugar contains a little cornstarch to prevent clumping

How to choose a powdered sugar substitute

The key to a successful substitute is achieving a fine, powdery texture that dissolves easily. The main difference between the options is the inclusion of cornstarch. Adding cornstarch helps prevent the sugar from clumping and creates a smoother, more stable result in frostings and glazes. Most commercial powdered sugars contain it for this reason.

For a substitute that most closely matches the store-bought version, blending granulated sugar with cornstarch is the best method. If you do not have cornstarch, you can blend granulated sugar by itself. This will work in some applications, but the result may not be as fine and could have a slightly gritty texture. Without cornstarch, the sugar may also clump more easily, so we suggest using it immediately after blending.

Substitutions by recipe type

The texture of your recipe will guide your choice of substitute.

• Frostings and glazes: For the smoothest results, use the homemade powdered sugar that includes cornstarch. The cornstarch helps stabilize the mixture and ensures the sugar dissolves completely, preventing a grainy feel. Sifting the blended sugar before mixing it with wet ingredients will help create a lump-free consistency.
• Whipped cream: Blending granulated sugar alone until it is very fine is a suitable option for whipped cream. The fine sugar crystals will dissolve into the cream as it is whipped. A slightly less smooth texture is not as noticeable in whipped cream as it would be in a flat glaze.
• Dusting: For dusting over cakes, cookies, or pastries, the version with cornstarch is preferred. It will look and behave most like commercial powdered sugar, creating an even, attractive coating.

What changes when you swap ingredients

Using a homemade substitute for powdered sugar can introduce small changes in texture. The power of your blender determines how fine the final powder will be. A less powerful blender might leave larger sugar crystals, which can create a slightly gritty texture, especially in uncooked applications like buttercream frosting.

To minimize grittiness, blend the sugar for a longer time, stopping to check the texture. After blending, sifting the homemade powder through a fine-mesh sieve is a good practice. This removes any larger crystals that did not break down and aerates the sugar, making it easier to incorporate smoothly into other ingredients. Because homemade versions lack the anti-caking agents of commercial products, they are best used right away.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.