5 Best Icing Sugar Substitutes (Tested)

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Pick a substitute based on whether you need 1) melt-in sweetness for icing, 2) thick pipable structure, or 3) a quick homemade powder.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 confectioners' sugar (store-bought, sifted) Closest direct replacement for smooth icing; sift to prevent lumps.
1:1 icing sugar homemade from granulated sugar + cornstarch Best when you need a powder quickly; pulse very fine and sift twice.

Good Alternatives

1:1 powdered sugar (store-bought) Often interchangeable with icing sugar; check for added starch and adjust thickness.
¾:1 caster sugar (finer granules) + cornstarch (to mimic powder) Works for thinner glazes; cornstarch helps with powdery finish.

Emergency Swaps

¾:1 ground-up granulated sugar (very finely pulsed) + cornstarch Last-minute option; may feel slightly gritty unless pulsed extremely fine.
½:1 sweetener syrup reduced (honey/maple) thickened with cornstarch Use only for cooked glazes; syrup needs thickening and may change flavor.

Identify your goal: thin drizzle icing, thick piped icing, or cookie/dough sweetening.
Choose the closest match from the table: prioritize store-bought confectioners/powdered sugar for smooth results.
If using a homemade powder, pulse sugar until silky-fine, sift twice, then weigh/measure to match the 1:1 ratio.
If your substitute is less powdery (caster/granulated), whisk in a pinch of cornstarch and add liquid slowly until it reaches the right thickness.
Do a quick texture check: rub a bit between fingers (no grit) and adjust with more cornstarch (thicker) or a splash of liquid (thinner).

Smoothness depends on how finely the sugar is powdered; grit usually means insufficient pulsing/sifting.
Sweetness is roughly similar across icing sugar/powdered sugar, but some substitutes are drier or thinner—adjust with liquid.

Let us know how it was!