Look, there are days when even the idea of cleaning the blender makes you want to cry. In those moments, you can use granulated sugar as a direct swap, but with a major caveat: it will be grainy. This is fine for something like a sugar cookie or a crisp topping where the texture doesn’t matter.
Powdered Sugar Replacement Buying Guide | WhatSugar Blog
For a glaze, granulated sugar is a ticket to Sadville. It won’t dissolve properly and will leave you with a cloudy, crunchy mess. Instead, think about using honey, maple syrup, or agave nectar if you’re making a wet glaze.
Use about ¾ cup of liquid sweetener for every cup of powdered sugar. Reduce the other liquid in the recipe by a tablespoon or two, and you’re golden. Your frosting will be a little softer, but it will taste like liquid joy.
The "I Have a Lemon" Emergency
Sometimes you don’t have cornstarch, and your blender is full of yesterday’s smoothie residue. In a pinch, you can make a simple syrup—just heat equal parts sugar and water until dissolved. Cool it down completely, then use it for glazes.
This is a thinner, more puddly frosting, but it works beautifully on cinnamon rolls or donuts. It’s like wearing swim trunks to a formal dinner—not ideal, but you’ll survive and nobody will really care.
