And as is the case with most mothers, she is always right, so I never gave it another thought.

I don’t know about you, but my mother always swore by adding powdered sugar to her cream before whipping it.

One last thing! You can absolutely forego powdered sugar altogether for sweetened whipped cream. (Powdered sugar weighs 113 grams per cup whereas granulated sugar weighs 200 grams.) But if you are going to try your hand at substituting, you’re more likely to get decent results if you substitute by weight rather than by volume. If you’re making a recipe in which powdered sugar is a vital ingredient ( cookie dough, for example), stick with powdered sugar or risk getting a final product that doesn’t meet your expectations. Can you use granulated sugar in place of powdered sugar? But when you only need a few tablespoons for dusting over brownies (yet another great use for the powdered stuff), this trick will save you from an unnecessary trip. I wouldn’t recommend using a spice grinder to make larger batches of the powdery stuff, as it can get a bit messy, and in most instances where you’ll need several cups, it’s probably worth it to go get yourself a box from the grocery store. Combine the two in a high-powered blender like a Vitamix, a food processor, or spice grinder, then blitz away until you have a soft, powdery consistency-the total time could be several minutes, depending on the power of your machine. The magic ratio is 1 cup granulated sugar to 1 tablespoon cornstarch. To make homemade powdered sugar, you’ll need two ingredients: granulated sugar and cornstarch.

Powdered sugar fire