Now that I know flavored confectioners' sugars exist, I may never use the regular kind again! That’s why I'm giving Whipzi a Taste of Home Award.
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When I was in high school, my mom and I had a secret recipe for scones that we’d make for breakfast at sleepovers after school dances. Even though my friends asked us to share the recipe with their moms, we never did—and I loved keeping the secret to ourselves. (The recipe was from a Pillsbury cookbook. Don’t tell!)
Ten years later, my mom still bakes the scones all the time, but lately she’s been adding a new secret ingredient that makes the glaze on top even better: flavored confectioners’ sugar.
She first spotted Whipzi Flavored Powdered Sugar at World Market, and I tried it the next time I was back home. Right away, I knew it was worthy of a Taste of Home Award. When I mentioned Whipzi to my fellow Taste of Home staffers, I was delighted to find out several people in our Test Kitchen were already loving it, too, including Sarah Farmer, our executive culinary director. Sarah and I agreed these new confectioners’ sugars (also called powdered sugars) were a genius solution for adding flavor and color to recipes with minimal effort. How had no one thought of this before?!
Whipzi Flavored Powdered Sugar
Flavored Confectioners’ Sugar Makes So Much Sense
Sarah and I both immediately wondered why flavored confectioners’ sugars hadn’t been invented before now. It’s a product like tomato paste in a tube or browned butter sticks that, once you get your hands on it, makes you question how you lived without it.
Using flavored confectioners’ sugar for frostings, glazes, syrups, meringues, cookies and more means I don’t need to rely on extracts or time-consuming ingredients like fruit purees. Instead, the extra flavor is already built in, which is especially convenient when an extract isn’t one I’d usually keep stocked, or I want a fresh fruit that’s out of season. My go-to strawberry frosting recipe calls for fresh strawberry puree—but now all I need is strawberry-flavored Whipzi and softened butter for a sweet, lightly fruity, light pink frosting.
The strawberry Whipzi is the one I’ve been using most. It’s not cloyingly sweet, even though it’s confectioners’ sugar, and it truly tastes like genuine berries. After my first tiny spoonful, I was already plotting how to use it in crinkle cookies and sprinkled over French toast.
The sugar looks white-ish when you open the bag, but it does have a bit of color that comes from beet root (Whipzi doesn’t use artificial colors or dyes). Combined with water to make a simple syrup, the sugar blooms into a pale pink that makes me think of pink lemonade. If I really want to boost the hue, I’ll add a few drops of food coloring to make it pop.
I Keep Coming Up with New Ways to Use Whipzi
Along with the strawberry version, Whipzi sells chocolate, vanilla, lemon and orange confectioners’ sugars, plus limited-edition flavors like salted caramel, lavender, pumpkin spice, maple and black cocoa chocolate. Think about all the recipes you use confectioners’ sugar for and multiply that by the number of flavors in the Whipzi “Flavor Vault“! Salted caramel fudge, lavender buttercream, maple shortbread and black cocoa icing are all on the table, and that’s just to start.
Sarah told me she’s been experimenting with the recipes printed on the back of Whipzi’s bags and on Whipzi’s website. She raved about an American buttercream made with Whipzi Black Cocoa Chocolate and a pumpkin cold foam for iced coffee—she ate half the batch with a spoon before it made it to the coffee cup!
I love a fancy coffee too so I’ve been turning Whipzi into simple syrups with two parts sugar to one part water. Just bring it to a boil, let it simmer briefly, and then let it cool before stirring into coffee. My favorites so far are lavender and strawberry, and it’s so much easier than buying dried lavender or looking for the freshest berries.
Whipzi’s packaging is another plus: The bags are sturdy and resealable, so you don’t need to transfer it to a different container. As Sarah says, “Anyone who’s opened a standard bag of powdered sugar knows the drill: Rubbing the bag to loosen the sugar, cutting it open and poof—a sugar cloud, followed by the bag slumping over and spilling if you so much as look at it wrong.”
Where to Buy Whipzi
You can find Whipzi’s resealable bags in the grocery section at World Market, or order them from Amazon or directly from Whipzi. They’re also available at HEB, Meijer and some regional Albertsons.
I already have four bags of Whipzi, but I’m working on collecting every flavor. Soon, I’ll need a whole shelf just for Whipzi so I can use it as my not-so-secret ingredient in all my favorite sugar-dusted desserts.
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