Baking treats is our jam, especially when someone notices our genius icing sugar swap. Found yourself out of icing sugar? Been there, done that.
No need for an unnecessary trip to the store. We’ve swapped regular sugar with some clever substitutes. They’re just as sweet and blend right in.
Plain sugar, honey, and cornstarch work wonders, and we’ve tested them all on our sugar cookies. We love how powdered coconut sugar can throw a tropical twist, which surprised our guests.
These tricks saved us from dessert disasters. Everyday items in our pantry solved our baking crisis. We’re sharing this so you can save time and still whip up incredible desserts. Let’s get sweet like nobody’s business.
7 Best Substitutes for Icing Sugar
Here are our top picks for substitutes that work just as well as icing sugar in baking
1 – Granulated Sugar Blended into Powder
Granulated sugar can do the job if it transforms into powder. We need a food processor or a blender. Pulse until fine. Works like icing sugar. One cup granulated equals one and three-quarters cup powdered.
A quick option, nothing fancy. It might get dusty, so cover the lid. Moisture is not your friend here. We know about clumping. Add cornstarch to avoid it. Sweet ending assured.
Sweet cookies can showcase this switch. Discover more sugar substitutes here if you’re all about keeping it sweet but flexible.
2 – Caster Sugar
Caster sugar is our go-to for quick substitutions. We call it “superfine” sugar, but it’s not stuck up. It looks like regular sugar’s sleek cousin. This sugar dissolves faster, making it great for cakes and meringues.
Blend it in and see the magic. Ratio remains straightforward: one-to-one. It’s lovely to have handy when you’re baking. We blend our desserts with finesse using this substitute.
No clumps here, which’s always nice. Notice the smoothness it adds to batters and doughs. It mixes smoothly, so no sugary grains interrupt your process. Caster sugar effortlessly transitions into any dessert.
3 – Powdered Coconut Sugar
Powdered coconut sugar brings a sweet, tropical twist. We blend it finely for a silky texture. It’s a lovely alternative to icing sugar. The ratio is one-to-one, just like sugar. It melts beautifully into batters.
In recipes, it sneaks a bit of caramel flavor. Coconut sugar keeps it natural. It’s great for cookies and cakes. We find it handy for quick fixes. Plus, it’s easy on the taste. The complexity it adds is subtle. Transforming granulated into powder is fun. Adding this might surprise your taste in desserts!
4 – Brown Sugar Blended with Cornstarch
Brown sugar with cornstarch mixes up. This raises moisture levels for baking. Swap one cup of brown sugar with a tablespoon of cornstarch. This keeps it non-clumpy. Add to baked goods to get that chewy texture. The cornstarch handles moisture like a champ.
We grab our mixer for this one. We find that blending works best. The aroma gets us every time! Brown sugar adds a deeper flavor. The blend subtly changes textures. Mix it well.
This swap is sweet with a twist. We enjoy the richness it brings. Chewy cookies turn out great here. Consider it in cookies and pastries. Remember to mix thoroughly. Own the experiment! Brown sugar blends transform in baking.
5 – Stevia Powder
We dig the sweetness stevia powder offers without the sugar guilt. It stands at zero calories, so we can indulge a bit more. Use it sparingly; it’s sweet power in small doses. A tiny pinch goes a long way.
Stevia powder’s potency requires a precise touch. Mix it well for balanced flavors. Substitute a tablespoon of stevia powder for a cup of sugar. It’s all about finding that perfect blend.
In cookies or brownies, we enjoy the subtle sweetness. Our dishes stay sweet and satisfying. We mix, taste, and adjust to get it right.
6 – Honey (For Icing or Frosting)
We adore honey in frosting because it adds some delightful sweetness. It’s one-to-one with sugar, which is easy math for us. Honey keeps textures smooth and spreads like a dream. Cakes remain moist and tender, a win in our books.
We notice honey bringing depth and rich golden color. It mingles well with vanilla, elevating overall flavors. Mix honey thoroughly, so each bite savors sweetness. Go for light honey if you’re after subtlety. Protect freshness when storing mixtures for later.
Check this out if you’re interested in honey alternatives. You’ll find more sweet secrets in store.
7 – Maple Syrup (For Glazing)
Maple syrup likes to give our desserts a warm hug. We use it for glaze over pastries and cakes. Maple syrup works well in equal measure to sugar. It brings a rich, distinct flavor. We add maple syrup to amp up the taste.
Mix this with nuts or cinnamon. It creates a cozy vibe in the treats. We always notice the change. Maple syrup does wonders for our dish color. Remember to store it properly to keep the sweetness.
Interested in more swaps? Check out our take on maple syrup alternatives for more insights!
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.