Place the sugar and cornstarch into a blender (or food processor, coffee grinder, mortar and pestal, etc.) and process until you have a powder – hence the name powdered sugar.

The corn starch is needed an an anti caking agent but will not be tasted at all.

The longer you process, the finer it will be. You may have noticed that there are different grades of confectioner’s sugar on the market, varying from XXX to 10X. The higher the number of X’s the finer the sugar. I always use Domino 10X to achieve the finest quality of frostings and pastries possible.