Calories In Powdered Sugar: Satisfy Your Sweet Tooth Without The Guilt

Who doesn’t love a little sweetness in their life? Whether it’s in your morning coffee or a freshly baked cake, sugar is a staple in many households. But what about powdered sugar? Is it as innocent as it seems? Let’s take a closer look at the calories in powdered sugar and how to enjoy it in a healthy way.

The Skinny on Powdered Sugar

Powdered sugar, also known as confectioner’s sugar, is made by grinding granulated sugar into a fine powder and adding a small amount of cornstarch to prevent clumping. While it may seem like a lighter alternative to regular sugar, powdered sugar actually contains more calories per teaspoon due to the added cornstarch. In fact, one teaspoon of powdered sugar contains 10 calories, compared to 9 calories in granulated sugar. However, it’s important to note that powdered sugar is often used in smaller quantities than granulated sugar, so the calorie difference may not be significant in the grand scheme of things.

Recipe 1: Powdered Sugar Glaze

Ingredients:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
2. If the glaze is too thick, add more milk one tablespoon at a time until desired consistency is reached.
3. Drizzle over baked goods and let set before serving.

Nutritional Information:

Serving Size: 1 tablespoon
Calories: 41
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 1mg
Total Carbohydrates: 10g
Dietary Fiber: 0g
Sugars: 10g
Protein: 0g

Cooking Time:

5 minutes

Equipment:

• Small bowl
• Whisk
• Measuring cups and spoons

Serving Suggestions:

This glaze is perfect for drizzling over cakes, cookies, and sweet breads. It also works well as a dip for fruit or as a topping for pancakes or waffles.

Variations:

For a chocolate glaze, substitute 1/4 cup cocoa powder for 1/4 cup of the powdered sugar. For a citrus glaze, add 1 tablespoon of lemon or orange juice in place of 1 tablespoon of the milk.

Substitutions:

If you prefer a dairy-free glaze, use almond milk or coconut milk in place of the milk. If you don’t have vanilla extract on hand, you can substitute with almond extract or leave it out altogether.

Storage:

Store leftover glaze in an airtight container in the refrigerator for up to 1 week. To reheat, microwave in 10-second intervals until smooth and pourable.

Tips:

• Make sure to sift the powdered sugar before using to prevent clumps in the glaze.
• If the glaze is too thin, add more powdered sugar until desired consistency is reached.
• For a thicker glaze, use less milk. For a thinner glaze, use more milk.

Frequently Asked Questions:

Q: Can I use water instead of milk?
A: Yes, you can use water in place of milk, but the glaze may not be as creamy.

Q: How long does the glaze take to set?
A: The glaze should set within 10-15 minutes of being drizzled over baked goods.

Recipe 2: Powdered Sugar Buttercream Frosting

Ingredients:

• 1/2 cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons milk

Instructions:

1. In a large bowl, beat butter with an electric mixer until light and fluffy.
2. Add powdered sugar and vanilla extract and beat until smooth.
3. Add milk one tablespoon at a time until desired consistency is reached.
4. Spread or pipe onto cupcakes or cakes and enjoy!

Nutritional Information:

Serving Size: 1 tablespoon
Calories: 68
Total Fat: 4g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 12mg
Sodium: 1mg
Total Carbohydrates: 8g
Dietary Fiber: 0g
Sugars: 8g
Protein: 0g

Cooking Time:

10 minutes

Equipment:

• Large bowl
• Electric mixer
• Measuring cups and spoons
• Spatula

Serving Suggestions:

This frosting is perfect for frosting cupcakes, cakes, and cookies. It also works well as a filling for macarons or as a topping for brownies.

Variations:

For a chocolate frosting, add 1/4 cup cocoa powder to the butter and powdered sugar mixture. For a lemon frosting, add 1 tablespoon of lemon juice and 1 teaspoon of lemon zest in place of the vanilla extract.

Substitutions:

If you prefer salted butter, you can use it in place of unsalted butter, but omit the additional salt. If you don’t have vanilla extract on hand, you can substitute with almond extract or leave it out altogether.

Storage:

Store leftover frosting in an airtight container in the refrigerator for up to 1 week. To soften the frosting, let it come to room temperature before using.

Tips:

• Make sure the butter is at room temperature before beginning to prevent lumps in the frosting.
• If the frosting is too thick, add more milk one tablespoon at a time until desired consistency is reached.
• If the frosting is too thin, add more powdered sugar until desired consistency is reached.

Frequently Asked Questions:

Q: Can I use margarine instead of butter?
A: While you can use margarine in place of butter, the flavor and texture of the frosting may be affected.

Q: How much frosting does this recipe make?
A: This recipe makes enough frosting to frost 12 cupcakes or a 9-inch cake.

Final Thoughts

While powdered sugar may contain slightly more calories than granulated sugar, it can still be enjoyed in moderation as part of a balanced diet. These two recipes are a great way to satisfy your sweet tooth without the guilt. So go ahead, indulge a little and enjoy the deliciousness of powdered sugar!