Quick Answer
The most common substitutes for powdered sugar in royal icing are:
- Granulated sugar blended into a fine powder
- Confectioners’ sugar
- Cornstarch
- Cake flour
- Icing sugar
Blending granulated sugar into a fine powder is the easiest and most accessible substitute. Confectioners’ sugar is essentially the same as powdered sugar, while cornstarch or cake flour can be used in smaller amounts to replace some of the powdered sugar. Icing sugar is a very close match but can be hard to find in some areas.
What is Royal Icing?
Royal icing is a thick, white icing made from powdered sugar and egg whites or meringue powder. It hardens when it dries, making it ideal for decorating cookies and other baked goods. Royal icing can be tinted with food coloring to decorate cookies in many colors.
Some key features of royal icing:
- Has a smooth, matte finish when dry
- Hardens and dries solid when set
- Can be piped or spread smoothly
- Works well for decoration like borders, writing, and flooding
- Bright white color
Royal icing gets its name from its popular use decorating British royal cakes and cookies. However, it has long been used by bakers for icing and decorating all kinds of baked goods.
Why Use Powdered Sugar?
Powdered sugar, also called confectioners’ sugar or icing sugar, is one of the two main ingredients in royal icing. Here’s why it’s used:
- Finely ground texture – Powdered sugar is ground into an extremely fine powder, much finer than granulated sugar. This gives royal icing a smooth texture.
- Bright white color – Powdered sugar has a bright, clean white color that gives royal icing its classic white finish.
- Dissolves easily – Powdered sugar dissolves rapidly in liquid, making royal icing easy to mix up. Granulated sugar has a coarser texture that resist dissolving.
- Sweetness – Powdered sugar is nearly 100% sucrose, making it sweeter and better for flavoring icing than less processed sugars.
- Sets firm – The fine grains in powdered sugar contribute to the firm, durable set of royal icing once it dries.
So in summary, the ultra-fine texture, bright whiteness, easy dissolving, sweetness, and firm set make powdered sugar the ideal choice for royal icing. Other sugar options can work but may not achieve the same smoothness, brightness, or stability.
Substitutes for Powdered Sugar in Royal Icing
If you don’t have powdered sugar on hand, there are a few common kitchen ingredients that can work as substitutes:
Granulated Sugar
Plain white granulated sugar can easily be substituted for powdered sugar if blended into a fine powder first.
To use granulated sugar in royal icing:
- Measure out the equivalent amount of granulated sugar to replace the powdered sugar called for in your recipe.
- Blend the granulated sugar in a food processor or high-powered blender until it reaches a fine, flour-like consistency.
- Sift the blended sugar through a fine mesh strainer to remove any remaining larger grains.
- Use the powdered sugar substitute in your royal icing recipe as you normally would.
With the finer grind, the granulated sugar mimics regular powdered sugar. This makes it an accessible option for royal icing whenever you’re out of powdered sugar.
Confectioners’ Sugar
Confectioners’ sugar, also often labeled 10x sugar, is essentially the same as powdered sugar. The two names are used interchangeably.
Confectioners’ sugar goes through a similar grinding and sifting process as powdered sugar. It has an extremely fine, powdery texture perfect for balancing the liquid in royal icing.
You can use confectioners’ sugar and powdered sugar interchangeably in royal icing recipes. The amounts don’t need to be adjusted.
Cornstarch
Cornstarch can be used to replace up to about 30% of the powdered sugar in a royal icing recipe.
It lacks the sweetness and some of the dissolving power of powdered sugar. However, cornstarch does provide thickening power and creates an evenly smooth texture.
To substitute cornstarch:
- For every 1 cup of powdered sugar, use about 1/3 cup cornstarch.
- Whisk the cornstarch with the remaining powdered sugar to prevent clumping.
- Add the liquid slowly and beat well to fully dissolve the cornstarch.
Too much cornstarch can make the icing brittle when it dries. Keep the substitution to 30% or less for best results.
Cake Flour
Like cornstarch, cake flour can replace a small portion of the powdered sugar in royal icing, up to about 30%.
Cake flour gives royal icing a smooth, matte finish. It lightens the texture slightly for good pipeability.
- For every 1 cup powdered sugar, use 1/4 to 1/3 cup cake flour.
- Sift the cake flour with the powdered sugar to prevent lumps.
- Beat vigorously when adding liquids to fully combine.
Using too much cake flour makes royal icing turn yellowish and crack more easily when dry. Keep it to under 30% substitution.
Icing Sugar
Icing sugar is another common name for powdered sugar used outside of the United States.
The two names refer to precisely the same ingredient – white sugar ground into an ultrafine powder.
Icing sugar has the exact properties as powdered sugar for use in royal icing. If you come across a recipe that calls for icing sugar rather than powdered sugar, you can use them interchangeably without adjusting amounts.
How Does Using Substitutes Affect Royal Icing?
While the powdered sugar substitutes above can all be used to make royal icing, they will impact the finished results in a few ways:
| Substitute | Effects on Royal Icing |
|---|---|
| Granulated sugar | – Slightly grittier texture – Can have off-white tint |
| Confectioners’ sugar | – No noticeable difference |
| Cornstarch | – Smooth, thick texture – Can become brittle when dry |
| Cake flour | – Smooth texture – Can become brittle when dry |
| Icing sugar | – No noticeable difference |
The main drawbacks when using substitutes are:
- Slightly coarser texture
- Loss of bright white color
- Increased brittleness when dry
You’re unlikely to notice major differences using small amounts of cornstarch or cake flour. But over 30% substitution or using all granulated sugar does make the icing less smooth and bright.
Test batches with any new substitute to ensure you’re happy with the results before decorating important baked goods. And whenever possible, stick to powdered or confectioners’ sugar for true royal icing.
Tips for Using Powdered Sugar Substitutes
To get the best results when using powdered sugar alternatives, keep these tips in mind:
- Grind granulated sugar into a super fine powder – This prevents grittiness in the final icing.
- Sift blended sugar and other powder substitutes – Sifting removes any remaining clumps for smooth icing.
- Add liquids slowly – Go slowly with the meringue or liquid to fully dissolve sugar and prevent clumping.
- Beat on high speed – Vigorous beating helps dissolve and evenly distribute substitute sweeteners.
- Don’t over-substitute – Limit cornstarch and cake flour to 30% or less of the sugar amount to prevent cracking issues.
Getting the powdered sugar alternative smoothly integrated takes a little more care, but results in a icing much closer to the real thing.
Substitute Ratios
As a quick reference, here are the substitution ratios to use for powdered sugar alternatives:
| Substitute | Substitution Ratio |
|---|---|
| Granulated sugar | 1:1 |
| Confectioners’ sugar | 1:1 |
| Cornstarch | 1 cup powdered sugar : 1/3 cup cornstarch |
| Cake flour | 1 cup powdered sugar : 1/4 to 1/3 cup cake flour |
| Icing sugar | 1:1 |
Stick within these ratios for each substitute to get the best approximation of pure powdered sugar’s effects in royal icing.
Frequently Asked Questions
Can I make powdered sugar at home?
Yes, you can make DIY powdered sugar by blending granulated sugar. Process it in a high-powered blender or food processor for 1-2 minutes until super fine and powdery. Then sift through a fine mesh strainer to remove any remaining coarser grains. Use right away for optimal texture.
Is there a low sugar royal icing substitute?
There are a few options to reduce the sugar in royal icing, but they require more adjustments to the recipe:
- Replace up to half the powdered sugar with cornstarch or cake flour
- Use a powdered sugar substitute like Swerve
- Make meringue powder icing, which uses more egg whites and less sugar
Keep in mind that sugar substitutes and reduced sugar options may impact texture and appearance.
Can royal icing be made without powdered sugar?
It’s very difficult to make true royal icing without powdered sugar. The powdered sugar gives royal icing its distinctive smooth, white appearance and firm yet pliable texture when dry. Completely removing it requires major adjustments to the recipe.
Some sugar-free options like meringue powder icing are possible but don’t achieve the same results. Small amounts of substitutes like cake flour can replace some but not all powdered sugar.
Is icing sugar the same as confectioners’ sugar?
Yes, icing sugar and confectioners’ sugar are two names for the same ingredient – white sugar ground into a fine powder. Both can be used interchangeably with powdered sugar. Be sure to use the same measured amounts in recipes.
The Bottom Line
While powdered sugar is ideal, there are viable options for making royal icing without it. Blending granulated sugar into a powder or using confectioners’ sugar gives results closest to pure powdered sugar. Small amounts of cornstarch and cake flour can also replace up to 30% of the powdered sugar in a recipe.
When using substitutes, take steps like sifting, slow liquid addition, and extended beating to ensure smooth, lump-free icing. Test batches first when decorating important baked goods. With the right precautions, powdered sugar alternatives can help create royal icing in a pinch. But for the true classic version, powdered sugar can’t be beat.
