Here’s where it gets fun. If you’re out of granulated sugar and making soft, chewy cookies (like chocolate chip), you can actually swap half of the granulated sugar with confectioners' sugar. The result? A cookie that’s softer and more tender, almost like a little cake. It’s a cool way to nerd out on texture without having to Google “food science.”
For cakes and muffins, replace up to 25% of the granulated sugar with powdered sugar. You’ll get a slightly finer crumb and a hint of extra moistness. Just don’t go overboard—remember, that cornstarch adds up. Too much and your cake might feel a bit muffin-top-on-steroids, if you know what I mean.
What About the Cornstarch Aftertaste?
Honestly, you probably won’t notice it in most baked goods. The cornstarch is usually less than 3% of the total weight of the confectioners' sugar. Unless you’re a supertaster who can detect a single grain of sand in a beach, you’ll be fine. But if you’re making a delicate pastry cream or a clear glaze, use a quick hack: sift the powdered sugar first to aerate it and minimize any starchy feel.
How to Make Powdered Sugar for Any Baking Project | Epicurious
And if you’re really worried? Just add a tiny splash of lemon juice or vanilla extract. It masks any faint cornstarch taste and makes everything taste like a hug.
