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Make Your Own Powdered Sugar with Sucanat

October 26, 2010 by Laura 171 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Yum

This little cooking tidbit makes me very excited! I believe I had heard this tip before, but until Theresa reminded me in a recent post comment, I had forgotten to try it.

Did you know that you can make your own unprocessed powdered sugar from sucanat?  Uh-huh, it’s true!!!

I have been using an organic, unbleached powdered sugar as a slightly healthier alternative to regular powdered sugar. At least it is organic and at least it has not been bleached. But still…there are not many nutrients left in this type.

But if you make your own powdered sugar from sucanat, you’ve got a much healthier powdered sugar. And would you like me to tell you how EASY it is to make powdered sugar?? Here, let me show you…

You need two things:  A Blender and Sucanat 

Put no more than two cups of sucanat in your blender at one time. I poured in four cups the first time I tried and it took forever to get it all “powdered”. Two cups at a time actually saves time, even if you need more than two cups of powdered sugar for a recipe.

Put the lid on your blender (always a good idea, right?). Blend up the sucanat for just a few seconds until it turns powdery.

Check out what happens when you take the lid off the blender. They don’t call it powdered sugar for nothin’…

And there you have it…homemade powdered sugar from sucanat.

I have only used this powdered sugar to make a chocolate fudge frosting (and yes, I’ll be sharing the recipe). I would imagine it will work for other recipes, but I’m pretty sure the frosting won’t ever be the color white. :)  Wowza, I can not wait to experiment with more recipes using homemade powdered sugar. Look out everyone!

(Actually, the recipes may be few and far between. My family really doesn’t need to be eating that much sugar, even if it is healthier!)

So, what do ya think? What can we make with our homemade powdered sugar??? 
—————————————–

Find many of your Sucanat questions answered here!

Recipes we’ve created so far to use with your Sucanat Powdered Sugar…

  • Healthier Caramel Frosting
  • Chocolate Fudge Frosting
Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: Desserts, Healthy Celebrations, Recipes

Comments

  1. Holly T. says

    October 26, 2010 at 8:15 pm

    Oh wow, great idea and tip!! Thank you! On special occasions we love sprinkling a little powdered sugar over our French Toast, so this would be a very nice, healthier alternative. :-)

    Reply
  2. Ashley says

    October 26, 2010 at 8:18 pm

    I was wondering about “healthy” powdered sugar the other day when I made icing for cinnamon rolls. I’m so glad to know that it’s super easy to make!! Now if I can just used to the smell of sucanat…

    Reply
  3. Courtney says

    October 26, 2010 at 8:21 pm

    I’ve been making my own powdered sugar for quite a while. I use a coffee grinder though. Works great in every recipe I’ve tried!

    Reply
  4. Jackie says

    October 26, 2010 at 8:34 pm

    That’s really, really good to know!

    I just experimented a couple of weeks ago and made my own brown sugar too.

    http://www.lovingmydomesticlife.com/2010/10/brown-sugar-indeed.html

    Reply
  5. Bethany B. says

    October 26, 2010 at 8:44 pm

    I am so excited about this tip!!!!!! We have a few favorite family recipes that use powdered sugar & it pained me greatly to buy it. Yay, thanks so much!!!

    Reply
  6. Brooke says

    October 26, 2010 at 8:55 pm

    How long do you blend it? I’ve tried to make my own powdered sugar before and it still tasted grainy in the recipe after blending until it LOOKED powdered.

    Reply
    • Laura says

      October 26, 2010 at 9:19 pm

      Mine was fine after probably 25 seconds? Maybe different blenders make different powders?

      Reply
  7. Julie G says

    October 26, 2010 at 8:59 pm

    Interesting! Looking forward to the chocolate icing recipe.

    Reply
  8. Vicki Ronsick says

    October 26, 2010 at 9:05 pm

    Very cool – I can’t wait to see your recipes to use this!

    Reply
  9. Janet Kiessling says

    October 26, 2010 at 9:06 pm

    ((((((((((HUGS)))))))))))) – again!!!:0)
    You have no idea how hard it is to find the right powdered sugar to cook with for our kiddos who can’t have that reg. sugar. Trader Joes won’t carry it, Smart & Final – only on a whim, that leaves Whole Foods – & they only buy it by two bags at a time – so we clean them out! And Thursday is the cooking day – I Will Be trying organic sugar in the blender – til it looks like powder! I’ll let you know how it turns out!!!

    Reply
  10. Robyn O. says

    October 26, 2010 at 9:14 pm

    THANK YOU!!! I dug up a gazillion carrots from my garden and wanted to make a carrot cake with cream cheese frosting, but didn’t want to compromise on the frosting, so I just bagged the whole thing and made carrot soup. It was good, but when you’re dreaming of carrot cake, it’s just no substitute. Now my dessert dreams can come true:)

    Reply
  11. Danielle says

    October 26, 2010 at 9:20 pm

    Great idea. Will have to try it one day!

    Reply
  12. Mkcoehoorn says

    October 26, 2010 at 9:37 pm

    This might work well in Butterfinger Torte.

    Reply
  13. josette says

    October 26, 2010 at 9:56 pm

    marvelous. I didn’t even thing about it…and I used to make my own powdered sugar from white sugar….duh!

    Reply
  14. Carmen says

    October 26, 2010 at 10:34 pm

    We do this! My husband makes the world’s best angel food cake from the eggs our hens lay, and he’s been doing it with homemade powdered sugar for sucanat for the past few months. The cakes aren’t pure white anymore, but the flavor is fantastic!

    Reply
  15. Brenda says

    October 26, 2010 at 10:37 pm

    Haven’t tried the Sucanat yet, but will soon. I did however think of you today and made another switch, when purchasing some Vanilla… I bought Organic Pure Vanilla Extract. Your blog is slowly transforming us!! I’m going to make a batch of my own soon. Thanks so much!

    Reply
    • Brenda says

      October 26, 2010 at 10:38 pm

      Oh, and I forgot to say… I love the subtle change to your website! NICE!

      Reply
  16. Jenny says

    October 26, 2010 at 11:11 pm

    I, too, have tried it in a coffee grinder and achieved grainy results. I’m excited to try it in my blender next time.

    Reply
  17. Marianne says

    October 27, 2010 at 2:54 am

    Thanks for this info! Now I have to find a source for sucanat. I guess I will have to purchase it on line. Local stores are slowly going organic by the day, but so far no sucanat!

    Reply
  18. Nicole S. says

    October 27, 2010 at 3:44 am

    I’ve never tried Sucanat. Does it differ in flavor from regular sugar?

    Reply
  19. Pam Frohn says

    October 27, 2010 at 4:06 am

    Love this idea. I’m thinking that it would help the sucanat dissolve a little better in some recipes that call for regular sugar too.

    Pam

    Reply
  20. Heather says

    October 27, 2010 at 4:41 am

    This is one real ingredient we haven’t tried yet! That and coconut oil. Slowly we are getting there, just picked up our 1/4 of grass fed beef yesterday!

    Heather

    Reply
  21. Nancy says

    October 27, 2010 at 4:42 am

    Great tip! Thanks!! =)

    Reply
  22. Jennifer S. says

    October 27, 2010 at 4:42 am

    Wonderful! I’ve been wondering how we could get “healthy” powdered sugar. Thanks.

    Reply
  23. Jessie Chilson says

    October 27, 2010 at 4:55 am

    now that is brilliant!

    Reply
  24. Danielle says

    October 27, 2010 at 5:02 am

    thanks for yet another fabulous tip!

    Reply
  25. Kristin says

    October 27, 2010 at 5:03 am

    I always wondered if that would work. But usually I am making a vanilla frosting and it needs to be white.

    Reply
  26. Kelly says

    October 27, 2010 at 5:08 am

    I can’t believe you posted this! I just tried this yesterday afternoon because I’m trying to come up with a healthier frosting to decorate my sons’ birthday cakes with. I’m not having much success. :( I don’t think this is actually going to work for me though because I need to make colored frosting, and it definitely doesn’t turn white! :)

    Reply
  27. ShorterMama says

    October 27, 2010 at 5:11 am

    Any tips on low cost sucanat? My hinderance in getting these type of ingredients is cost.

    Reply
  28. Sabrina says

    October 27, 2010 at 5:14 am

    What a fantastic idea! There is normally always a way to make processed simple foods at home the better way

    Reply
  29. Merry Jo says

    October 27, 2010 at 5:16 am

    such a great idea! I wonder, does this work with stevia? hubby can only use that as a sweetener.

    Reply
  30. Joanna says

    October 27, 2010 at 5:32 am

    Ok, never even considered making powdered sugar healthy. Thanks for the tip!

    Reply
  31. Christine says

    October 27, 2010 at 5:33 am

    Ooooooooohhhh, I’ve been wanting to try sucanat, but was afraid to take the ($$) plunge! I don’t use sugar much… Now I’m just gonna have to try this!! Thanks for the wonderful tips, Laura!!

    Reply
  32. Angie says

    October 27, 2010 at 5:42 am

    Yummy cream cheese icing :)

    Reply
  33. Blair says

    October 27, 2010 at 5:55 am

    I’m not big on powdered sugar, but I have been using sucanat in all my recipes that call for white or brown sugar. I made a chocolate cake the other day, I used sucanat and the cake turned out grainy, but still very tasty. I made german chocolate cake icing, using sucanat, and the color was off, and the taste was different, but I was the only one to notice. Lol. Everyone else couldn’t stop saying how good it was. Secretly I was giving credit to the hard white wheat, and sucanat. Lol

    Reply
  34. JOellyn says

    October 27, 2010 at 6:11 am

    I’m sending a like for this to a friend of mine. she is a butternut squash lover!! And I never would have thought to switch out the squash for pumpkin in a pie!! :)

    Reply
  35. JOellyn says

    October 27, 2010 at 6:11 am

    Oops Link..

    Reply
    • JOellyn says

      October 27, 2010 at 6:14 am

      Oh…completely duh morning….wrong topic. I am however totally amazed
      that you can make powdered sugar in the blender!! Awesome!!

      Reply
  36. Jami says

    October 27, 2010 at 6:16 am

    This is awesome! Will try it! I always felt guilty using regular powdered sugar but the organic was a little pricey. Can’t wait to try it in one of your new ebooks I hope to win! Hee Hee!!

    Reply
  37. melanie says

    October 27, 2010 at 6:16 am

    I don’t have sucanat, but I do have organic sugar ~ Have you tried that in the blender?
    This would add a little more wholesome consistency to the yummmmmy “Almond Joys” I made recently with unsweetened organic coconut, yes??

    Wholesome Christmas goodies?? Is that crazy or what?

    Reply
  38. Erin says

    October 27, 2010 at 6:28 am

    hmmm maybe i can make powered sugar icing again. hmmmm maybe color with beet juice and other natural dyes?

    Reply
  39. Debra says

    October 27, 2010 at 6:29 am

    With the Holidays just around the corner this is a very timely tip. Thank You!

    Reply
  40. julie says

    October 27, 2010 at 6:46 am

    I’ve been doing this with sucanat w/ honey for years. BUT I just got a tiny blender attachment for nuts and stuff that does an even better job than the big jar. It seemed if I did big amounts the bottom would get really hot and a bit melty in my Oster. I whilred almonds yesterday and was sooooo excited. Can’t wait to try it with the sucanat w/honey.
    When baking chocolate chip cookies etc. I use sucanat for brown sugar and suc. w/honey in place of white sugar. Great for switching a family over to something a bit more nutritive.

    Reply
  41. Jennifer3 says

    October 27, 2010 at 6:52 am

    Wow. I was just needing more powdered sugar yesterday and didn’t even think of this. Great idea!

    Reply
  42. Debbie says

    October 27, 2010 at 7:16 am

    You impress me! It’s amazing the things that can actually be made at home. Just the other day, I also discovered that evaporated milk and sweetened condensed milk can also be made at home with just basic staple ingredients that most home cooks already have.

    Reply
  43. Sally says

    October 27, 2010 at 7:20 am

    I’m ready for the chocolate frosting!!

    Reply
  44. Carissa White says

    October 27, 2010 at 7:27 am

    This is wonderful! Thank you for the tip – I will be using it for sure.

    Reply
  45. Elaine says

    October 27, 2010 at 7:29 am

    very cool! how about the chocolate frosting? I love your website!

    Reply
  46. Kristi says

    October 27, 2010 at 7:37 am

    What a WONDERFUL tip – thank you – I had no idea :) – no I am going to looking for sucanat!

    Reply
  47. [email protected] says

    October 27, 2010 at 7:48 am

    How about Pumpkin Roll? I love making and eating pumpkin roll. I think the brown powdered sugar will look better with the pumpkin roll than the white. Yummy!! Thanks for sharing.

    Reply
  48. Star says

    October 27, 2010 at 7:49 am

    Wow! I had no idea! I wonder what you could do when you needed white powdered sugar though? I don’t use powdered sugar a lot, but mainly for birthday cakes, and sometimes you really do need the frosting to be white… Any ideas??

    Reply
  49. Mary says

    October 27, 2010 at 8:00 am

    Great idea. I don’t use a lot of powdered sugar, but this would certainly make it healthier. Hello holidays.

    Reply
  50. Lindsey @ Enjoying Healthy Foods says

    October 27, 2010 at 8:14 am

    Another wonderful PARADE post!!! I will be making powdered sugar this weekend! Out with the old in with the new!

    Reply
  51. Janeen says

    October 27, 2010 at 8:17 am

    Thanks so much! I can’t wait to try this out!!

    Reply
  52. Marina says

    October 27, 2010 at 8:22 am

    That would be yummy on french toast!

    Reply
  53. Amanda says

    October 27, 2010 at 8:24 am

    I was just wondering if there was a healthier version of powdered sugar! I’ll have to try this out! :)

    Reply
  54. Deanna Peterson says

    October 27, 2010 at 8:29 am

    I had heard you could do this but never tried it…can’t wait to get your frosting recipe, because that is the one thing I use powdered sugar for and that organic non bleached stuff is very clumpy and my frosting ends up with clumps…yucK!

    also, I have my sucanat in the exact same container hehe!

    thanks!

    Reply
  55. Stefanie says

    October 27, 2010 at 8:45 am

    Great idea! Thanks

    Reply
  56. Carissa White says

    October 27, 2010 at 8:47 am

    I just noticed – we store our lovely little sweetness in the same container! made me laugh.

    Reply
  57. Vanessa says

    October 27, 2010 at 8:48 am

    Interesting idea!

    Reply
  58. Aya says

    October 27, 2010 at 8:54 am

    Yea! Can’t wait to try this!

    Reply
  59. Dana says

    October 27, 2010 at 9:08 am

    This looks great! I love this recipe http://www.cooks.com/rec/doc/0,1637,149190-229195,00.html for Chocolate Eclair Pie, and this will work great! If only I could come up with a good substitute for the Cool Whip…

    Reply
    • Julie says

      October 27, 2010 at 12:09 pm

      I love eclair pie, I would try homemade whip topping. Whipping cream and sugar.

      Reply
  60. Cheryl says

    October 27, 2010 at 9:11 am

    I’ve tried this with ‘regular’ white sugar with varying results. Will have to try this with Sucanat! Thanks again.

    Reply
  61. Christina says

    October 27, 2010 at 9:34 am

    I don’t use powdered sugar much but I like the idea of a healthier option anyway.

    Reply
  62. Carol E. says

    October 27, 2010 at 9:54 am

    I am so glad you posted this. My kids love cinnamon toast for breakfast. I couldn’t figure out how to make it with the sucanat so that it would fit throught the screan of my Pampered Chef shaker. This worked great!

    Reply
  63. Shonda says

    October 27, 2010 at 10:05 am

    That is a great idea. I don’t use powdered sugar very often except when I want to make icing. What a healthy alternative.

    Reply
  64. Mj says

    October 27, 2010 at 10:08 am

    Great tip! I love to find new ways to use sucanat but I never thought about blending into powdered sugar! I cringe at the thought of giving my family regular powdered sugar and organic is hard to find in my small town. If I do find any it’s usually out of my price range. Will be trying this as soon as I restock on the sucanat, used the rest last night making cookies mmmmm :-)

    Reply
  65. alesha says

    October 27, 2010 at 10:17 am

    thanks for the great tip. I am going to try this.

    Reply
  66. Amanda Sikes says

    October 27, 2010 at 10:25 am

    Never thought about trying that!! Cool idea.

    Reply
  67. Ami says

    October 27, 2010 at 10:28 am

    Very cool! Now I just need to get back to the amish store that sells cheap organic sucanat!

    Reply
  68. Deanna says

    October 27, 2010 at 10:38 am

    I’m not sure why I never understood that sucanat is brown.

    Reply
  69. Sarah @ Davis Family CEO says

    October 27, 2010 at 10:46 am

    I don’t know why but I have always been afraid of sucanat. I never even knew what it looked like. Can it be used just like sugar, like to sweeten my tea?

    I’m so excited about this parade, it’s opening up a whole new world to me!

    Reply
    • Camille says

      October 27, 2010 at 1:31 pm

      Yes, Sarah! It works as a substitute for sugar. I do find, however, that it is not quite a s sweet as regular sugar in my coffee! It really has a nice, deep flavor.

      Reply
  70. Kelly Perry says

    October 27, 2010 at 10:53 am

    nice one!

    Reply
  71. Allyson says

    October 27, 2010 at 11:00 am

    I’m thinking this would make some great icing for cinnamon rolls. We’re planning on making a big batch when we stay with my parents over Thanksgiving break.

    Reply
  72. Carla says

    October 27, 2010 at 11:17 am

    sweet! I knew that you could do this with regular processed sugar, but I had not thought of trying it with unprocessed!

    Reply
  73. Jacque says

    October 27, 2010 at 11:35 am

    Never thought it would be that easy! How neat!

    Reply
  74. Merrilee says

    October 27, 2010 at 11:38 am

    I think I have a recipe for no-bake cookies that calls for powdered sugar. That would work!
    Also, my kids like powdered sugar on crepes.

    Reply
    • Carol E. says

      October 27, 2010 at 2:33 pm

      Merrilee,
      Laura’s granola bars taste exactly like no-bake cookies.

      Carol

      Reply
  75. Leah says

    October 27, 2010 at 11:55 am

    I did not know this was possible…thank you for sharing!!! So many possibilities….!

    Reply
  76. Julie says

    October 27, 2010 at 12:13 pm

    I love the puppy chow. this would be good to try. I have not tried sucanat because i have stock in regular organic sugar. maybe when that runs out.

    Reply
  77. Katie says

    October 27, 2010 at 12:24 pm

    This is such a great idea! I wonder how frosting made with it would taste? Or homemade marshmallows? I think that my marshmallow recipe calls for powdered sugar. I can’t remember.

    Reply
  78. Becky A. says

    October 27, 2010 at 12:38 pm

    I’ve been doing this for a while. Just an FYI: our family thinks the powdered sugar is REALLY sweet when used in recipes. Guess that’s b/c they’re getting nothing but sugar in their powdered sugar, huh? :)

    Reply
  79. Michelle says

    October 27, 2010 at 12:42 pm

    Too cool–now I just have to take the plunge and buy some. How I wish Azure delivered here!

    Reply
  80. Katrina says

    October 27, 2010 at 12:49 pm

    great tip! Thanks!

    Reply
  81. Jessie says

    October 27, 2010 at 12:54 pm

    Oh my goodness! Duh! Sometimes you just need someone else to show you the obvious, huh? Thanks! As others have said, I don’t really use powdered sugar much anymore, but it’s nice to have the option!

    Reply
  82. Heather Eide says

    October 27, 2010 at 1:03 pm

    Laura, How do you afford sucanat? It is so expensive where I’ve looked for it.

    Reply
  83. Kimberly says

    October 27, 2010 at 1:14 pm

    W-O-W! I’ve never thought of making powdered sugar before! I agree with Jessie– DUH! :)

    Reply
  84. Jennifer says

    October 27, 2010 at 1:20 pm

    I was just wondering about how to replace traditional powdered sugar last night. Thanks!

    Reply
  85. Katie M. says

    October 27, 2010 at 1:23 pm

    This is a life saver!

    Reply
  86. Jennifer S. says

    October 27, 2010 at 1:28 pm

    I’ve been wondering if there was a healthier alternative to icing sugar. Thanks.

    Reply
  87. Camille says

    October 27, 2010 at 1:33 pm

    Best tip of the year! I don’t use much powdered sugar, but the organic version is pricey and clumpy. Thanks!

    Reply
  88. Ashley Godoy says

    October 27, 2010 at 1:50 pm

    I commented on this under the giveaway on accident. I think this is a great idea and as not to put too many comments, I’d say I would like the muffin pan for the giveaway, if i won!

    Reply
  89. Sarah DJ says

    October 27, 2010 at 2:03 pm

    Mmmm, how ’bout some good ol’ cream cheese frosting…yum.

    Reply
  90. Taryn says

    October 27, 2010 at 2:05 pm

    Great idea! Why didn’t I think of it?

    Reply
  91. Carmen says

    October 27, 2010 at 2:42 pm

    I’ve never purchased sucanat. Does it affect the flavor much?

    I can imagine that icings wouldn’t be as “white” as using regular powdered sugar, but I could live with that. I’d love to try it with the Norwegian wedding cakes that I make – as the powdered sugar is the one unhealthy ingredient in the whole thing.

    Reply
  92. Beth says

    October 27, 2010 at 3:00 pm

    I actually do this every time I use Sucanat. I have found that it doesn’t dissolve very well so I blend it in my Bullet blender. Now all my baked goods come out with no bits in it! :)

    Reply
  93. Micah says

    October 27, 2010 at 3:03 pm

    I had no idea! I avoid any recipe calling for powdered sugar because I won’t buy it. I can’t wait to try this!

    Reply
  94. Krista says

    October 27, 2010 at 3:18 pm

    Just FYI, powdered sugar contains a little cornstarch to help keep it from caking. You might want to consider adding 1 tsp corn starch (or arrowroot powder) to each cup of powdered sucanat. It may help recipes to react the same way with this substitution.

    Reply
  95. [email protected] says

    October 27, 2010 at 3:18 pm

    Thanks for this awesome tip!

    Reply
  96. Kristi says

    October 27, 2010 at 4:28 pm

    This is great. I have made my own with evaporated cane juice but sucanat would be even better. I think I will have to try this with my marshmellow recipe that I am going to try to make with sucanat. I will let you know how it turns out. Thanks

    Reply
  97. Lisa says

    October 27, 2010 at 4:48 pm

    I’ve heard of this, but haven’t tried it yet. Thanks for the reminder.

    Reply
  98. Staci says

    October 27, 2010 at 4:53 pm

    I just made frosting with regular powdered sugar and was wondering if there were “healthy” ones out there for frosting, now I know, Thanks,

    What is the difference between evaporated cane juice and sucanant?

    Reply
  99. Kristina says

    October 27, 2010 at 5:21 pm

    Cinnamon roll icing! I use butter, cream cheese, vanilla extract and powdered sugar. Mmmmm…. warm cinnamon rolls….

    Reply
  100. cristy nave says

    October 27, 2010 at 5:53 pm

    I am glad to see this…have hard about doing it, but never have and wondered how it would turn out. Thanks for sharing and thanks for your blog – it is very helpful!
    Also, love the new look – nice, clean, and peaceful looking!

    Reply
  101. Jennifer says

    October 27, 2010 at 5:58 pm

    I was looking through my recipes the other day and I was wondereing if there was a healthier alternitive to the powdered sugar ive been using. Now I know, thank you!

    Reply
  102. Angela says

    October 27, 2010 at 7:08 pm

    I really need to buy some sucanat and start using it!!

    Reply
    • Stephanie says

      November 6, 2010 at 1:47 pm

      Hi Angela,
      Just wanted you to be aware that you will probably want to know ahead of time that you will need to get used to the taste. If you are used to white sugar, there is a taste difference. There are some foods that just don’t do well with Sucanat’s taste – ruhbarb (sp?) for one. Also, speaking of ruhbarb, one packet of powdered Stevia does a nice, healthy job of sweetening ruhbarb for cobbler or pie or crisp. Then I usually just use the small amount of sucanat for the cobbler part. Enjoy your Sucanat.

      Reply
      • Jenni says

        August 15, 2013 at 10:01 pm

        I guess I just think of sucanat as the healthy equivalent to brown sugar. If brown sugar won’t work in the recipe, I figure neither will sucanat most the time. Feel free to correct me if I’m wrong though because I am still learning! :)

        Reply
  103. jennifer viol says

    October 27, 2010 at 7:30 pm

    I need to stop being cheap and try sucanat!

    Reply
    • Laura says

      November 5, 2010 at 3:26 pm

      I finally bought a small package at the health food store to try it out. If we like it I’ll hunt down some sucanat for a lower price.

      Reply
      • Shannon says

        November 5, 2010 at 6:01 pm

        I got a really good deal on Sucanat through Azure Standard. I think it was a 50lb bag, so I split it with friends.

        Reply
        • Anna says

          November 6, 2010 at 12:38 pm

          I buy mine from an Amish bulk foods store for an affordable price ($2.37/lb) Of course it’s way more expensive than white sugar, but I really don’t do a whole lot of baking so it lasts for quite a while. We use it on our hot oatmeal instead of brown sugar also.

          Reply
      • Stephanie says

        November 6, 2010 at 1:49 pm

        Purchase it in bulk at Vitamin Cottage Natural Groceries. That will help with the cost a little.

        Reply
  104. Barbra says

    October 27, 2010 at 8:18 pm

    Would this work with raw sugar? It’s not as dark as sucanat… maybe I should try some. I don’t use powdered sugar much any more, now that I’m not baking cakes much. My two-year old and I were playing with Play Doh today and the sets we had were birthday cakes and cupcakes. I need to find a healthy cupcake recipe or just try and substitute. Actually, I did that with an extremely decadent chocolate cake recipe from an aunt of mine, put in some whole wheat flour with white. I served it to my in-laws telling them this was the “best” chocolate cake recipe ever! Surprise! Not the greatest…

    Reply
  105. Mandy says

    October 27, 2010 at 8:32 pm

    I have yet to find sucanat around here. I keep watching for Azure to start delivering here, but not yet.

    Reply
    • Courtney says

      November 5, 2010 at 3:20 pm

      Azure doesn’t have my location as a delivery spot either, but we are en route to another location that is, and they stop here for us so long as between the families who order we have a certain dollar amount. Might be worth checking on if you live near a routed delivery place, maybe you could meet up?

      Reply
  106. Jaclyn says

    October 27, 2010 at 10:46 pm

    Organic sugar is one thing my family has yet to change to… I’m intrigued and really want to… Is all organic sugar the same?

    Reply
    • Stephanie says

      November 6, 2010 at 1:54 pm

      Hi Jaclyn,
      Organic just means that the sugar cane fields should not be gmo and that there aren’t any pesticides or nasty things sprayed on the plants as they grow. Sucanat comes in organic and otherwise. SUgarCAneNATural is what Sucanat stands for. It still has the minerals and molasses that is bleached and stripped from sugar that is white. But remember, sugar is sugar – some more healthy because of not being processed as much – no matter whether it is organic or not.

      Reply
  107. april says

    October 28, 2010 at 2:01 am

    Again, you continue to amaze me with your willingness to just try something new. What is a good price on sucanat?

    Reply
    • Erin says

      October 28, 2010 at 1:55 pm

      I don’t know if this is a good price, but I get mine for $1.89/lb.
      at my local co-op. I noticed the pre-packaged sucanat is way
      more expensive so I assume I’m getting a decent price by buying it in
      the bulk section, though I only buy a few pounds at a time.

      Reply
      • Holly says

        January 6, 2011 at 1:53 pm

        I can get mine for $1.27 a lb at an Amish bulk food store here in Va. It’s
        almost the same price as white sugar!

        Reply
    • Miracle Quelle says

      November 3, 2010 at 2:07 pm

      Probably depends on the area you live. I used to think $2/lb was a good price, and now I get it for $1.35

      Reply
      • Holly says

        February 25, 2011 at 12:51 pm

        Holy cow, I wish I could find it for those prices! The only source I’ve found near me so far is over $3.50/lb!

        Reply
  108. Kim says

    October 28, 2010 at 8:15 am

    I love sucanat and I love this idea! Thanks for sharing!

    Reply
  109. Martha says

    October 28, 2010 at 9:07 am

    I only use demerara sugar, because it’s less expensive than sucanat, so I tried making powdered sugar from it, and it worked!!! I’m so happy to be able to make this from sugar I have, instead of having to run to the store when we’re out of powdered sugar.
    Thanks for the tip!

    Reply
  110. Tracey says

    October 28, 2010 at 9:44 am

    Now I can top my homemade cinnamon rolls with homemade powdered sugar!!

    Reply
  111. Jen says

    October 28, 2010 at 10:49 am

    I just bought some sucanat from Breadbeckers so I will have to try this the next time I need frosting.

    Reply
  112. Rachel B says

    October 28, 2010 at 11:57 am

    Whoa! This is revolutionary! I usually just avoid recipes with powdered sugar. No more!

    Reply
  113. DorthyM says

    October 28, 2010 at 12:05 pm

    Thank you, Laura! I never knew what succanat looked like. Do you use succanat in your lighter baked goods as well? or would it turn the baked goods darker? Like say a white cake?

    Reply
    • Amanda says

      November 5, 2010 at 9:22 pm

      It does make baked goods a little lighter, but so does whole wheat flour. If you were looking to make a perfectly white wedding cake, you might want to use the processed stuff. But, for everyday home baking, succanat and whole wheat flour allow you to make much more wholesome and very filling treats for your family.

      Reply
      • Amanda says

        November 5, 2010 at 9:25 pm

        I meant to say “darker” not “lighter.”

        Reply
  114. Erin says

    October 28, 2010 at 1:55 pm

    Ooh, can’t wait to try this! Looks like we have the same blenders, too. :)

    Reply
  115. Rhoda says

    October 28, 2010 at 2:38 pm

    Another great idea to try. Thank you.

    Reply
  116. Beth says

    October 28, 2010 at 9:28 pm

    Wow, thanks for posting this! I thought powdered sugar was some mysterious space age concoction, lol. I make plain butter frosting with just powdered sugar, butter, and vanilla. Now we can make it with more pure ingredients for their birthdays. We’ll have to try your chocolate frosting soon.
    Thanks!

    Reply
  117. Lisa says

    October 29, 2010 at 7:10 am

    I have been wondering how to make healthier powdered sugar. Thank you for this!!!

    Reply
  118. Kristi says

    October 29, 2010 at 8:09 am

    I can’t wait to try this – thank you for sharing this

    Reply
  119. Randi says

    October 29, 2010 at 8:10 am

    Oh, God bless you!!!!! I thought I’d never be able to use powdered sugar again since all the stuff in stores has genetically modified cornstarch in it. Thank you soooooooooooo much!!!!!

    Reply
    • Kristin says

      August 19, 2013 at 8:44 am

      Organic powdered sugar has NON-GMO cornstarch. Trader Joe’s brand is usually the cheapest. Though Whole Foods sells it in the 360 line and there are two other brands sold in the organic/natural foods section of my local grocery store. Can’t be beat in buttercream frosting. Though, every brand of organic powdered sugar I have tried has been lumpy, so I’d suggest sifting the powdered sugar, then spooning into desired measuring cup and leveling off like you would flour, to get a more accurate measurement.

      Reply
  120. Rebekah says

    October 29, 2010 at 8:31 am

    Brilliant! Can’t wait to try it. I just made 4x the recipe for buttercream frosting for my daughter’s pink castle cake. Yuck! Next time I’ll give this one a try!

    Reply
  121. Lenetta says

    October 29, 2010 at 9:40 am

    I especially love tips like this ’cause I always seem to run out of things like powdered sugar when I’m in the middle of a recipe. (And 10 miles from the nearest store, and I do most of my heavy cooking after the little one is in bed.) So, thanks!

    Reply
  122. Paula says

    October 30, 2010 at 10:40 am

    I am curious if it is powdery enough to use in whip cream? I was once out of powdered sugar, so I put regular sugar in the food processor to turn it into “powdered” sugar. It did not powder it enough and our whipped cream was rather crunchy (my husband later said it was also a fire hazard as sugar is highly flammable). Maybe the blender works better than the food processor for this task?

    Reply
    • Laura says

      November 3, 2010 at 3:33 pm

      Yes, this would definitely work with whipped cream!

      Reply
    • Kara says

      November 6, 2010 at 8:44 pm

      I was wondering about the flammable thing too! Static electricity in sugar dust can cause combustion. Would the same apply to Sucunat?

      Reply
      • Laura says

        November 7, 2010 at 6:07 am

        I guess so, but it really doesn’t take but a couple of minutes to make the sucanat into powdered sugar so when I make it, it doesn’t even get hot.

        Reply
  123. Mkcoehoorn says

    October 31, 2010 at 8:26 pm

    What is the difference between sucanat and sugar in the raw?

    Reply
    • Laura says

      November 3, 2010 at 3:33 pm

      Here’s a post that explains the answer to your question: https://www.heavenlyhomemakers.com/the-most-nutritious-sweeteners

      Reply
  124. Miracle Quelle says

    November 3, 2010 at 2:04 pm

    I’ve done something similar for a while, using a coffee grinder instead of a blender. Works great!

    Reply
  125. AmyR says

    November 4, 2010 at 8:23 am

    I just bought my very first bag of sucanat yesterday thanks to you! : )

    Reply
  126. Lisa says

    November 4, 2010 at 9:18 am

    Can I make this with cane sugar? I did not find sucanat at Whole Foods so I bought organic cane sugar.

    Reply
    • Laura says

      November 4, 2010 at 11:03 am

      Wow, I’m surprised you couldn’t find sucanat at Whole Foods? Did they have rapadura? It’s the same thing – sometimes I forget to mention it.

      I would imagine you can make this with cane sugar but I have never tried.

      Reply
      • Sana says

        January 14, 2012 at 7:28 am

        I think (but am not positive) that sucanat and “gur” (available in Pakistani/
        Indian stores) are the same thing except that gur comes in larger pieces and
        you have to grind it yourself. If that is the case, I have seen the same
        thing available in Mexican stores. (Beware, that the chunks I am referring
        to can be a pain to grind. I broke a food processor once doing this. Thus,
        it is best to buy the most moist chunks you can find.)

        That said however, I have baked extensively with it. I have my own healthier
        version of banana bread and pumpkin pie that work very well with gur.

        Reply
  127. Linda says

    November 4, 2010 at 6:19 pm

    Is there any allergen information on the label for the sucanat?

    Linda

    Reply
    • Laura says

      November 24, 2010 at 3:52 pm

      I don’t see any on my labels. It just lists the ingredient as “dehydrated cane sugar juice” but that’s it!

      Reply
  128. Lindsey says

    November 5, 2010 at 4:24 pm

    Whole Foods might have Sucanat in their Bulk Bins. I got some at my local Whole Foods (Novato, CA). I forget how much I paid, but it wasn’t more than $2 a pound. Thanks for the recipe!

    Reply
  129. Rebecca says

    November 7, 2010 at 7:55 am

    I loved the molasses sucanat, but had to switch to the honey, because my husband was getting severe headaches from it. I get mine through our local co-op. I think I’ll try that with our honey sucanat :)

    Reply
  130. Gena says

    November 9, 2010 at 6:40 am

    Yeah! I grew up eating german pancakes with powdered sugar and lemon on top. Now I am not afraid of them! =)

    Per Person:
    1/4 flour
    1/4 milk
    1 egg
    Dash salt

    I put the milk, flour and acid in the blender the night before so it soaks over night.

    Next morning I put the eggs and salt in, blend it again and pour them into my preheated pans in a 400 degree oven with yummy butter melted into the pans. I just wait until they are golden brown and have beautiful peaks!

    Then I top it with your lovely powdered sugar idea and fresh lemon juice. Yum!

    Reply
  131. jessica W says

    December 6, 2010 at 1:31 pm

    if u need white powdered sugar for a recipe, u may consider using florida crystals with cornstach/potato starch or tapioca starch/ whichever your diet will allow u to consume.
    all powdered sugar is anyway is refined sugar and cornstarch… also one may consider agave nectar in helping to limit how much sugar they use in sweetening pies such as rhubarb re: Angela’s post. ( i wouldn’t use only agave nectar but its sweetness should help u have to put less sugar and its low glycemic)

    Reply
  132. Cheryl says

    January 21, 2011 at 10:13 am

    I have to admit that I haven’t tried the powdered sucanat frosting, but plan to. As for grinding things in the blender, I discovered that you can make fluffy popcorn salt by grinding Real Salt, or probably any sea salt, in the blender until it is powdery & it will stick to popcorn just like regular popcorn salt & tastes better too.

    Reply
  133. Jessica says

    January 27, 2011 at 11:01 am

    Is it possible to do this with turbinado?

    Reply
    • Laura says

      January 27, 2011 at 8:50 pm

      Yes, I believe it would, although I haven’t tried it before.

      Reply
  134. Sandra says

    February 16, 2011 at 5:12 pm

    Thank you, thank you, thank you, for freeing me forever from my don’t-buy-powdered-sugar-because-we-never-use-it-don’t-use-it-because-we-never-have-it deadlock. It took a while to powder 4 cups of sucanat with a coffee grinder, but the stuff was so easy to reduce to a fine powder that I wonder why no one has ever talked about doing it with white sugar. We hadn’t had a frosted cake in over a decade because I am just too lazy to make boiled icing. The frosting drought is over!

    Reply
  135. Lori @ The Davidson Den says

    April 27, 2011 at 9:29 am

    So…….does 2 cups Sucanat = 2 cups powdered Sucanat??

    Reply
    • Laura says

      April 27, 2011 at 8:40 pm

      I guess I’ve not measured it exactly before, but yes, I believe so.

      Reply
  136. Theresa C says

    April 30, 2011 at 7:06 pm

    Wow Laura, so glad this tip helped you and so many others out!!
    Blessings, Theresa

    Reply
  137. dawn says

    February 20, 2012 at 6:09 am

    You should really wait a few minutes before opening lid inhaling dust like that is extremely detrimental to your lungs I would never make anything like that with out a mask even if its only sugar

    Reply
  138. Rhonda Carroll says

    September 2, 2013 at 8:24 pm

    Hi Laura,
    Do you ever use sucanat with honey or as they now call it honey granules? It is lighter in color and doesn’t have as strong a flavor as the regular sucanat. It is made very similar to regular sucanat. When I first started buying sucanat you had the choice of sucanat with molasses (now just regular sucanat) or sucanat with honey (now called honey granules). I use the honey granules in place of any recipe that I would use white sugar and I use sucanat in place of any recipe that calls for brown sugar. The honey granules also do a great job in the blender to make powdered sugar for icings for cinnamon rolls, etc. or when you want a lighter tasting icing. I buy mine at the Bread Beckers out of Woodstock, Georgia. They have a store or you can buy it on-line.

    Reply
    • [email protected] says

      September 11, 2013 at 8:56 am

      Laura hasn’t tried it yet.

      Reply
  139. Gluten Free With Emily says

    May 24, 2014 at 5:08 pm

    You are hilarious! Great info, I think I put too much in the blender when I tried this once before. I will have to try just two cups!

    Reply
  140. Pamela Kelly says

    September 8, 2014 at 12:32 pm

    Just saw the post about the sucanat with honey, which had occurred to me, also, as an alternative to the sucanat for a lighter color (my evap. cane juice from grocery is light, for some reason). Also wondered about mentioning Bread Beckers as a possible supplier link for your blog; they have a very instructive business with class videos available to watch online for free. Thank you for all your excellent ideas, posts, and suggestions, Laura — great sense of humor, too (somehow I stumbled on your peach milkshake….always funny in retrospect but not at the time….:-)!).

    Reply

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