If you’ve ever needed icing sugar for buttercream, glaze, shortbread or dusting pastries and realised you didn’t have any — this episode is for you.
Icing sugar isn’t a special sugar. It’s simply finely milled white sugar, and you can make it fresh at home in minutes.
Blending it yourself gives you:
• A smoother, finer texture
• No unnecessary additives
• Just the quantity you need — no waste
A little cornstarch is added to prevent clumping and help it stay light and powdery, just like the store-bought version.
Simple. Fresh. Always available.
Once you learn this, you’ll never be stuck mid-bake again.
