Knowledge Base > Fran Costigan - New Year's Jumpstart
Fran Costigan - New Year's Jumpstart
This event was on
Tuesday, January 06, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
Start 2026 on a sweet note. Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a January deep-dive into the essential building blocks of vegan desserts. She’ll explore the … Read More.
Question:
When making your own "confectioner's sugar," do you suggest using arrowroot, cornstarch, or cream of tartar? My sugar base is an organic maple sugar and/or a coconut sugar.
— Char Nolan
Answer:
I wouldn't use cream of tartar that is an acid, so that's a whole different thing. But I would use tapioca starch or arrow root and I have the formula somewhere and if I can't find it right now, I will get back to you with it. But it's something like for each cup, it's a tablespoon of starch. And with our organic sugars, you wanna make sure to store them very airtight. And I use food grade silica gel to keep the moisture away. And this is great. Maybe Chef Char is always creating wonderful food and making them whole food plant-based.
