How to Make Icing Without Powdered Sugar (5 Proven Methods)

So you've just pulled a beautiful batch of cookies from the oven or finished baking the perfect cake, only to discover you're completely out of powdered sugar for your icing. 

Before you panic or make a last-minute store run, take a deep breath. You can absolutely make smooth, delicious icing using regular granulated sugar and ingredients you likely already have in your kitchen.

Whether you call it icing, frosting, or glaze, that sweet finishing touch doesn't require a trip to the grocery store. 

In this comprehensive guide, we'll show you five tested methods for creating professional-quality icing without powdered sugar, complete with step-by-step instructions and expert tips for perfect results every time!

Why Powdered Sugar is Typically Used in Icing Recipes

Powdered sugar, also known as "confectioners sugar" or "icing sugar", is simply granulated sugar that has been ground into an extremely fine powder and mixed with a small amount of cornstarch to prevent clumping.

This ultra-fine texture serves several important purposes in icing. First, it dissolves instantly in liquids without any grittiness, creating that smooth, silky texture we expect from most types of frosting. 

The fine particles also incorporate air more easily when beaten, contributing to light, fluffy buttercreams. 

Additionally, the cornstarch in commercial powdered sugar acts as a stabilizer, helping maintain the icing's consistency over time.

The good news is that each of our alternative methods addresses these same needs through different techniques, ensuring your homemade icing will be just as smooth and delicious as any made with store-bought powdered sugar.

Method 1: Making Your Own Powdered Sugar

The most straightforward approach to making icing without store-bought powdered sugar is simply creating your own.

This method produces results virtually identical to commercial powdered sugar and works in any traditional icing recipe.

You'll need a high-powered appliance capable of grinding sugar into a fine powder. A food processor works best, but a high-speed blender, spice grinder, or clean coffee grinder can also do the job.

For best results, ensure your equipment is completely dry, as any moisture will cause the sugar to clump.

To make powdered sugar, add one cup of granulated sugar to your food processor and process for 1-3 minutes until it reaches a fine, powder-like consistency. The exact timing depends on your equipment's power.

Stop occasionally to scrape down the sides and check the texture. The finished product should feel silky smooth between your fingers with no gritty particles.

One cup of granulated sugar yields approximately one cup of homemade powdered sugar, making conversions simple.

For every cup of powdered sugar called for in a recipe, substitute one cup of your homemade version.

Basic Powdered Sugar Icing Recipe

Ingredients:

• 1 cup granulated sugar, processed into powder
• 3-4 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Process granulated sugar in a food processor until powdery smooth
2. Add processed sugar to a mixing bowl
3. Gradually whisk in milk, starting with 3 tablespoons
4. Add vanilla extract and salt
5. Beat until smooth, adding additional milk if needed for desired consistency
6. Use immediately or store covered for up to one week

This basic recipe creates a classic American-style icing perfect for cookies, cakes, and pastries.

Adjust the liquid content to achieve your preferred consistency, keeping in mind that the icing will firm up slightly as it sits.

Method 2: Simple Syrup Icing

Simple syrup icing offers an elegant solution that creates incredibly smooth results without any risk of grittiness.

This method involves dissolving sugar completely in water to create a syrup, then transforming it into a glossy icing.

Simple syrup is exactly what it sounds like: equal parts sugar and water heated until the sugar dissolves completely.

This technique ensures no sugar crystals remain, guaranteeing a perfectly smooth final product. The syrup can then be flavored, colored, and thickened to create various icing consistencies.

To make the base simple syrup, combine one cup of granulated sugar with one cup of water in a medium saucepan.

Heat over medium heat, stirring constantly, until the sugar dissolves completely and the mixture becomes clear. This typically takes 3-5 minutes.

Remove from heat and let cool to room temperature before proceeding with your icing.

The cooled syrup serves as the foundation for your icing. From here, you can create glazes, royal icing alternatives, or flavored icings by adding different ingredients and adjusting the consistency.

Simple Syrup Icing Recipe

Ingredients:

• 1 cup granulated sugar
• 1/2 cup water
• 2 tablespoons butter (optional, for richness)
• 1 teaspoon vanilla extract
• Food coloring (optional)

Instructions:

1. Combine sugar and water in a saucepan over medium heat
2. Stir constantly until sugar dissolves and mixture becomes clear
3. Remove from heat and let cool for 10 minutes
4. Stir in butter (if using) until melted and incorporated
5. Add vanilla extract and food coloring as desired
6. Let cool to room temperature before using
7. Drizzle over baked goods or dip items directly into the icing

This method creates a beautiful, glossy finish that's perfect for donuts, bundt cakes, and cookies.

The icing will harden slightly as it cools, creating an attractive shell while remaining tender underneath.

Related: 12 Creative Ways to Use Leftover Frosting (Recipes Included)

Method 3: Creamed Butter and Sugar Icing

Traditional buttercream relies on powdered sugar for its light, fluffy texture, but you can achieve similar results using granulated sugar with the right technique.

This method requires patience and proper temperature control but produces rich, creamy frosting that's perfect for layer cakes and cupcakes.

The key to success lies in the creaming process. By beating butter and granulated sugar together for an extended period, you break down the sugar crystals while incorporating air, creating a light, smooth texture.

The friction from mixing generates heat, which helps dissolve the sugar, while the prolonged beating time ensures any remaining crystals become small enough to be imperceptible.

Temperature plays a crucial role in this method. Your butter should be at perfect room temperature, soft enough to indent easily with your finger but not so warm that it's greasy or melting.

If your kitchen is particularly warm, you may need to chill the bowl and beaters beforehand to prevent the butter from becoming too soft during mixing.

This technique works best with a stand mixer or high-powered hand mixer, as the extended beating time would be exhausting to do by hand.

Plan for at least 8-10 minutes of mixing time to achieve the proper texture.

Granulated Sugar Buttercream Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 1/4 cup heavy cream or milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Ensure butter is at perfect room temperature (soft but not melting)
2. In a large mixing bowl, cream butter with an electric mixer for 2 minutes
3. Gradually add granulated sugar, beating constantly
4. Continue beating for 8-10 minutes, stopping to scrape down sides as needed
5. Add cream gradually while beating, then vanilla and salt
6. Beat for additional 2-3 minutes until light and fluffy
7. Use immediately or store covered at room temperature for up to 24 hours

The extended beating time is crucial for breaking down the sugar crystals and creating a smooth texture.

Don't rush this process, as insufficient mixing will result in gritty frosting. The finished buttercream should be light in color and noticeably increased in volume.

Related: How to Make Icing Thicker: 7 Proven Methods

Method 4: Cooked Sugar Frosting

Cooked sugar frosting, also known as Italian meringue buttercream or boiled frosting, creates an incredibly smooth, professional-quality result by cooking the sugar into a syrup before incorporating it into the frosting base.

This method completely eliminates any possibility of grittiness while producing a stable, long-lasting frosting.

This technique involves creating a sugar syrup heated to a specific temperature, then slowly incorporating it into beaten egg whites or butter to create a silky smooth frosting.

The high temperature of the syrup dissolves the sugar completely, while the mixing process creates the light, airy texture characteristic of professional frostings.

Safety is paramount when working with hot sugar syrup, as it reaches temperatures over 230°F and can cause severe burns.

Use a candy thermometer for accuracy, keep children away from the cooking area, and have a bowl of ice water nearby in case of accidents. 

Never attempt to taste the hot syrup or touch it with your fingers.

The timing of this method is crucial. Have all your ingredients measured and your mixer ready before you begin cooking the syrup, as you'll need to work quickly once it reaches the proper temperature.

The syrup must be added to the other ingredients while still hot to achieve the proper texture.

Classic Cooked Sugar Frosting Recipe

Ingredients:

• 1 1/2 cups granulated sugar
• 1/4 cup water
• 1/4 teaspoon cream of tartar
• 3 large egg whites, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Combine sugar, water, and cream of tartar in a saucepan with a candy thermometer
2. Heat over medium-high heat without stirring until mixture reaches 240°F (soft ball stage)
3. Meanwhile, beat egg whites with salt until soft peaks form
4. When syrup reaches temperature, immediately remove from heat
5. With mixer running, slowly pour hot syrup into egg whites in a thin stream
6. Continue beating for 5-8 minutes until mixture cools and forms stiff, glossy peaks
7. Beat in vanilla extract
8. Use immediately, as this frosting is best when fresh

This frosting creates a marshmallow-like texture that's perfect for layer cakes and holds up well to piping.

The cooked syrup method ensures complete sugar dissolution while creating a stable foam structure that won't deflate.

Method 5: Cream Cheese Frosting Alternative

Cream cheese provides an excellent base for sugar-based frosting because its tangy flavor balances sweetness while its creamy texture helps mask any slight grittiness from granulated sugar.

This method works particularly well because cream cheese naturally contains moisture and fat that help dissolve sugar crystals during mixing.

The acid in cream cheese actually helps break down sugar crystals more effectively than butter alone, making this one of the most forgiving methods for beginners.

The natural tanginess of cream cheese also means you can use slightly less sugar than other methods while maintaining proper sweetness levels.

For best results, ensure your cream cheese is at room temperature before beginning. Cold cream cheese will be difficult to mix and may result in lumpy frosting, while overly warm cream cheese can make the frosting too soft to hold its shape.

The ideal temperature allows the cream cheese to be easily beaten while maintaining its structure.

This method works beautifully for carrot cakes, red velvet cakes, cinnamon rolls, and any baked good that pairs well with tangy frosting.

The slight tang from the cream cheese creates a more complex flavor profile than simple buttercream while remaining crowd-pleasing and versatile.

Sugar-Based Cream Cheese Frosting Recipe

Ingredients:

• 8 oz cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2-3 tablespoons heavy cream (if needed)

Instructions:

1. Beat cream cheese until smooth and fluffy, about 2 minutes
2. Add room temperature butter and beat until well combined
3. Gradually add granulated sugar, beating constantly
4. Beat for 5-7 minutes until sugar is well incorporated and mixture is light
5. Add vanilla extract and salt, beat to combine
6. If frosting seems too thick, add heavy cream 1 tablespoon at a time
7. Beat for additional 2 minutes until smooth and pipeable

The cream cheese base makes this frosting more forgiving than pure buttercream, and the tangy flavor helps balance the sweetness.

This frosting pipes beautifully and holds its shape well at room temperature.

Pro Tips for Success

Temperature control is perhaps the most critical factor in creating smooth icing without powdered sugar.

Room temperature ingredients blend more easily and help dissolve sugar crystals more effectively.

Take your butter, cream cheese, and eggs out of the refrigerator 1-2 hours before baking to ensure they reach the proper temperature.

Extended mixing time is your friend when working with granulated sugar. Don't rush the process, as thorough mixing is essential for breaking down sugar crystals and achieving a smooth texture.

Most methods require significantly longer beating times than traditional powdered sugar recipes, so be patient and trust the process.

If your finished icing still feels slightly gritty, don't despair. Continue beating for a few more minutes, as the mechanical action will continue breaking down any remaining sugar crystals. 

You can also add a small amount of liquid (milk, cream, or simple syrup) to help dissolve stubborn crystals.

Flavor enhancement becomes even more important when making icing from scratch. Since you're putting in extra effort, take advantage of the opportunity to create custom flavors.

Consider adding extracts like almond, lemon, or coconut, or incorporating ingredients like cocoa powder, fruit purees, or spice blends.

Storage considerations differ slightly from traditional powdered sugar icings. Most homemade vanilla frosting and chocolate frosting without powdered sugar are best used within 24-48 hours for optimal texture, though they remain safe to eat for up to a week when properly refrigerated.

Bring refrigerated icing to room temperature and re-beat briefly before using.

The flour mixture in some recipes may cause slight separation upon storage, but this typically resolves with gentle rebeating.

Troubleshooting Common Issues

Grainy texture is the most common problem when making icing without powdered sugar. If your finished icing feels gritty, the sugar crystals haven't been sufficiently broken down.

Continue beating for several more minutes, and consider adding a small amount of liquid to help dissolve remaining crystals.

For cream-based frostings, a brief warming (either by leaving at room temperature longer or using gentle heat from a hair dryer directed at the mixing bowl) can help dissolve stubborn crystals.

Consistency problems are easily fixable with minor adjustments. If your icing is too thin, add more sugar gradually while beating, or chill briefly to firm up butter-based frostings.

If it's too thick, incorporate small amounts of liquid until you reach the desired consistency. 

Remember that icing will firm up slightly as it sits, so err on the side of slightly softer rather than too stiff.

Separation can occur in butter-based frostings, particularly if ingredients aren't at proper temperature or if mixing is interrupted.

If your frosting appears curdled or separated, continue beating vigorously. In most cases, extended mixing will bring the frosting back together. 

If the problem persists, try placing the bowl in a warm water bath for a few seconds while beating.

Color and flavor issues are usually simple to resolve. If your icing appears too pale, remember that granulated sugar creates a slightly different color base than powdered sugar.

Adjust food coloring accordingly, keeping in mind that colors may deepen slightly as the icing sits.

For flavor problems, taste and adjust extracts or other flavorings gradually, as homemade icings often require slightly more flavoring than their powdered sugar counterparts.

Choosing the Right Method

Different icing methods excel in different applications, so consider your specific needs when choosing your approach.

For cookies and items that need precise decorating, the homemade powdered sugar method provides the most familiar consistency and behavior.

The simple syrup method works beautifully for glazes and situations where you want a glossy, hard-setting finish.

Buttercream made with granulated sugar creates the richest, most luxurious texture and is ideal for layer cakes and cupcakes where you want substantial frosting.

The cooked sugar method produces the most professional results and is perfect for special occasions when presentation matters most.

Cream cheese-based frosting offers the most forgiving process and works wonderfully for casual baking and items where a tangy flavor is welcome.

Consider your available time and equipment as well. Making your own powdered sugar is quickest if you have a food processor, while cooked sugar frosting requires more attention and specific timing.

Climate factors also play a role; humid conditions may affect sugar dissolution and icing stability, making some methods more suitable than others.

Storage requirements vary by method, so factor in when you plan to serve your baked goods.

Some methods hold up better over time, while others are best used fresh. Consider these factors when planning your baking timeline.

Frequently Asked Questions

What can I use for frosting if I don't have powdered sugar?

If you don’t have powdered sugar, you can make frosting with alternatives like cream cheese, whipped cream, or even a butter and granulated sugar base. You can also blend granulated sugar into a fine powder using a blender or food processor to create a quick powdered sugar substitute for smooth frosting.

Can I use regular sugar for icing?

Yes, you can use regular sugar for icing, but it won’t have the same smooth texture as powdered sugar. Granulated sugar may stay grainy unless it’s cooked into a syrup or blended into a fine powder. For a smoother result, pulse it in a blender or food processor before using.

Wrapping it Up

Creating icing without powdered sugar is absolutely possible and can even yield tastier, more unique results than store-bought versions.

Options like homemade powdered sugar, simple syrup icing, or extended-creaming buttercream each bring their own benefits, from convenience to elegance to richer flavor. 

Success comes from understanding the technique, adjusting for your ingredients and tools, and giving yourself time to practice.

Don’t be discouraged if your first try isn’t perfect—baking is all about experimenting and refining.

With persistence, you’ll craft icings that look and taste professional. The best part of making icing from scratch is the flexibility to customize it to your exact vision.

Whether you’re out of powdered sugar or just want to grow your baking skills, these methods ensure your desserts never go without that sweet finishing touch!