Ingredient substitution guide
Best substitutes for Powdered Sugar
Best swap for Powdered Sugar: White Granulated Sugar plus Cornstarch, blend 1 cup white sugar with 1 tablespoon cornstarch until fine, then sift; by weight in batters, by volume for dusting; dusts well, but a weak blender can leave frosting gritty; contains corn (cornstarch).
Other alternatives
White Granulated Sugar plus Tapioca or Potato Starch
make it the same way, 1 tablespoon starch for each 1 cup of sugar; the corn-free version
3/4 cup for each 1 cup of powdered sugar, only where it just sweetens a mixture; the crystals stay coarse, so it will not make a smooth frosting or glaze or dust a cake
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated October 6, 2026. We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. For exact baking ratios, these two extension tables go further:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.