Five substitutes that work in most recipes
You can replace powdered sugar with regular granulated sugar blended into a fine powder, coconut sugar processed the same way, or a mixture of cornstarch and granulated sugar. The best choice depends on what you are making—frosting, dusting, or mixing into a dough—and whether you want the substitute to taste identical or are open to a slight flavor shift.
The fastest option is to run granulated sugar through a food processor or blender for 1 to 2 minutes until it resembles flour. This works for frosting, glazes, and any recipe where texture matters less than sweetness. If you do not have a food processor, a spice grinder or even a sealed jar shaken hard for several minutes will work, though it takes longer and the result may be less uniform.
Cornstarch mixed with granulated sugar mimics powdered sugar's texture most closely because commercial powdered sugar is already cornstarch plus sugar. Use a 1:3 ratio—1 tablespoon cornstarch to 3 tablespoons granulated sugar—and blend them together before using. This substitute works especially well for dusting cakes or making royal icing.
Key Takeaways
- Granulated sugar processed in a food processor for 1 to 2 minutes becomes fine enough to replace powdered sugar in frosting and baked goods.
- A 1:3 mixture of cornstarch and granulated sugar mimics the texture of commercial powdered sugar and works for dusting or icing.
- Coconut sugar processed into powder adds a subtle caramel flavor and works in most recipes where a slight taste change is acceptable.
- Honey, maple syrup, or agave can replace powdered sugar in glazes and wet frostings but will change the texture and require reducing other liquids in the recipe.
- Monk fruit sweetener or erythritol blended into powder works for low-sugar baking but may have a cooling aftertaste some people notice.
Granulated sugar processed into powder
This is the most straightforward swap and produces results nearly identical to powdered sugar. Place granulated sugar in a food processor and pulse for 1 to 2 minutes, stopping halfway through to shake the bowl so larger crystals reach the blades. The sugar will become noticeably finer and lighter in texture. If you process it too long, the friction can warm the sugar slightly, but this does not affect baking.
Use it in a 1:1 ratio for any recipe calling for powdered sugar—same amount by weight or volume. It works for buttercream frosting, cream cheese frosting, glazes, and dusting over finished cakes or cookies. The only drawback is that homemade powdered sugar does not contain cornstarch, so it may not hold its shape quite as well in very humid conditions or if you are making royal icing that needs to dry hard. Adding 1 tablespoon of cornstarch per cup of processed sugar solves this problem.
Coconut sugar blended into powder
Coconut sugar has a lower glycemic index than white sugar and adds a subtle caramel or molasses note to baked goods. Process it the same way as granulated sugar—in a food processor for 1 to 2 minutes—until it reaches a powder. Use it in a 1:1 ratio as a direct replacement.
The flavor shift is mild in most recipes, especially in chocolate cakes, spice cakes, or anything with warm spices where the caramel undertone actually enhances the taste. In delicate cakes or frostings where you want pure sweetness—like a white cake or vanilla buttercream—the flavor change may be noticeable. Coconut sugar also tends to clump slightly more than granulated sugar, so sift it after processing if you are using it for dusting.
Cornstarch and granulated sugar mixture
This combination most closely mimics commercial powdered sugar because that is exactly what powdered sugar is—granulated sugar with cornstarch added to prevent clumping. Mix 1 tablespoon cornstarch with 3 tablespoons granulated sugar, then blend them together in a food processor or blender until uniform. One cup of granulated sugar mixed with about 3 tablespoons of cornstarch gives you roughly the equivalent of store-bought powdered sugar.
This substitute is especially useful for royal icing, which needs to dry hard and hold sharp edges. It also works well for dusting cakes or cookies because the cornstarch helps the powder cling and stay in place. The ratio is flexible—if you want a finer texture, use slightly more cornstarch; if you want it sweeter, use less. Test on a small batch first if you are making something where texture is critical.
Liquid sweeteners in glazes and wet frostings
Honey, maple syrup, and agave nectar can replace powdered sugar in glazes and frostings that are meant to be pourable or spreadable. These work differently than powdered sugar because they are already liquid, so you cannot use them in a 1:1 ratio by volume. Instead, use about 3/4 cup of liquid sweetener for every 1 cup of powdered sugar the recipe calls for, and reduce any other liquids (milk, cream, water) in the frosting by the same amount.
Honey and maple syrup add their own flavors, which works beautifully in cream cheese frosting, caramel glazes, or anything with warm spices. Agave is more neutral in taste. These sweeteners make frosting softer and glossier than powdered sugar does, so the frosting will not hold stiff peaks or hold its shape on a cake as well. They work best for glazes that are meant to drip, or for frostings that will be spread thin on a cake rather than piped into decorative shapes.
Sugar substitutes for low-sugar baking
Monk fruit sweetener and erythritol can be processed into powder and used as a 1:1 replacement for powdered sugar in most recipes. Blend them in a food processor until they reach a fine, flour-like texture. Both are zero-calorie sweeteners that do not affect blood sugar the way sugar does.
The main drawback is that some people detect a cooling or slightly bitter aftertaste, especially in large amounts. This is less noticeable in chocolate recipes or anything with strong flavors, and more apparent in delicate vanilla or white cake frostings. Erythritol can also crystallize slightly if the frosting sits for several days, creating a grainy texture. If you are new to these sweeteners, test them in a small batch first. Monk fruit tends to have a milder aftertaste than erythritol for most people.
Frequently Asked Questions
Can I use brown sugar instead of powdered sugar?
Brown sugar is too moist and will not work as a direct replacement. If you process it into powder, it will clump when ready because of the molasses content. You can use it in glazes or wet frostings where moisture is expected, but reduce other liquids in the recipe and expect a noticeably different flavor and texture.
How long does homemade powdered sugar stay fresh?
Processed granulated sugar stays fresh indefinitely in an airtight container. If you added cornstarch to it, store it the same way—cornstarch does not spoil. Keep it away from humidity, which can cause clumping even with cornstarch added. If clumping happens, break it up with a fork or run it through a sieve before using.
Will powdered sugar substitutes work in royal icing?
Processed granulated sugar alone will not hold its shape as well as powdered sugar because it lacks cornstarch. Mix it with cornstarch at a 3:1 ratio (3 parts sugar to 1 part cornstarch) before making the icing. Monk fruit and erythritol also work but may crystallize as the icing dries, creating a slightly grainy surface.
What if I need powdered sugar right now and do not have a food processor?
A blender works, though it takes longer—blend granulated sugar for 2 to 3 minutes. A spice grinder is faster if you have one. In a pinch, seal granulated sugar in a sturdy plastic bag and crush it with a rolling pin or meat mallet for several minutes, though the result will be less uniform. Sift it afterward to remove any larger crystals.
Do substitutes work the same in buttercream frosting as in dusting?
Mostly yes, but texture matters more in dusting. For buttercream, any finely processed sugar works well. For dusting cakes or cookies, the cornstarch-sugar mixture clings better and looks more polished. Processed sugar alone may fall off more easily, especially on a moist cake surface.