I know that I promised to share my simple chocolate buttercream frosting today, but I realized I needed to share one simple technique first; powdering unrefined sugar.
For anyone who has bought either whole cane sugar such as rapadura or sucanat, or a palm or coconut sugar, you will know that it can be rough and coarsely ground. When made into cakes or cookies, it melts invitingly into the dough, but in other cases, it can form a gritty consistency and a need for a finer grind is evident.
And that need is certainly true for a simple buttercream.
Thankfully it only takes about 1 minute to take that gritty rough sugar and make it into a fine grind sugar. You will quickly find that there are many instances when a fine grind sugar is better than a coarsely ground.
Directions for Making Powdered Unrefined Sugar
While some people have had good success using a food processor, I’ve had the best success using a blender. Another option would be a “spice” coffee grinder.
Dump 1 to 2 cups (or a smaller amount, depending on how much you want to make) into blender. Turn on high and blend until powdered. It should like like this when done.
And that’s it!
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