Here is how to make vanilla powdered sugar at home. Anyone who loves baking knows that powdered sugar is an indispensable ingredient: it adds an elegant touch to cakes, enriches cookies and tarts, and makes even the simplest recipes special. But there’s a secret few know: vanilla powdered sugar can be easily made at home with just a few ingredients in a matter of minutes. The result? A fragrant, delicate powder, perfect to give your sweets that unique flavor only vanilla can provide. Making it yourself means always having a genuine ingredient on hand, without additives, and above all customizable to your own taste.
At home you can also prepare
- Difficulty: Very easy
- Cost: Low cost
- Rest time: 7 Days
- Preparation time: 10 Minutes
- Portions: 1 1/2 cups
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients for vanilla powdered sugar
- 1 bean vanilla bean
- 1 1/2 cups granulated sugar
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Blender
- 1 Jar glass jar with lid
Preparation of vanilla powdered sugar
Vanilla preparation
If you use the bean, slice the pod and scrape out the seeds. Also cut the pod into pieces so nothing goes to waste. I usually cut it into pieces and let it infuse in a jar with the sugar for at least 7 days. Alternatively, you can use a packet of vanillin.How to turn it into powdered sugar
After 7 days, put the granulated sugar in the blender with the seeds and pieces of vanilla (or the vanillin). Add 1 teaspoon of cornstarch if you want a more stable consistency, then blend at maximum speed for a few minutes until you obtain a very fine powder.
WITH BIMBY After 7 days, pour the granulated sugar into the Bimby bowl together with the seeds and pieces of vanilla (or the vanillin). If you want a more stable consistency, add cornstarch. Run the Bimby for 20 seconds at speed 10, then check that the texture is a very fine powder.
In both procedures, with or without the Bimby, if you desire an even more uniform powdered sugar, sift it through a fine mesh sieve.
NOTES and TIPS
Vanilla: you can use the seeds and the whole pod, or substitute with powdered vanillin
Cornstarch (optional): helps keep the powdered sugar dry and lump-free. I don’t use it.
Use: perfect for decorating cakes, tarts, cookies, bundt cakes or for enriching creams and frostings.
Quick alternative: if you already have powdered sugar ready, you can simply mix it with vanillin or with vanilla seeds to flavor it
Storage: It keeps for weeks, retaining the intense vanilla aroma.
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