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• Method 2 of 2: Sifting without a sieve

1 Check your recipe to know whether to measure the sugar before or after sifting. If the recipe says that you need "2 cups (480 ml) sifted, powdered sugar", then you must first sift it, and then measure out 2 glasses. If the recipe says “2 cups (480 ml) powdered sugar, sift” or simply “powdered sugar” with instructions on what to sift later, measure 2 cups and then sift.

• If there are a lot of lumps in the sugar, always sift before measuring.
• If you need to measure it in grams, then it doesn't matter if you sift before or after weighing.

2 Use the widest bowl possible. This procedure can stain everything around. To avoid this, use a large, wide bowl. If your container is not much wider than a strainer, use paper towels or a plate to catch any leftovers.

• Alternatively, use a large sheet of waxed paper. This method works best with a small amount of sugar. Do not lift the paper high up to prevent powder from spilling out when you transfer it to another container.

3 Pour a small amount of sugar into a sieve. Add no more than a few spoonfuls of powder at a time, leaving the sieve less than ¾ full. Trying to fill the sieve to the top, you will not save time, but only make it worse, you can scatter the powder, staining the work surface.

• The metal sieve with a handle is a simple and convenient device. If you don't have one, you can use a fine mesh sieve, or see the section on sifting without sieve.

4 Shake the sieve gently or operate the handle. Shake the strainer over a bowl or paper. If it has a handle, push it down with your hand. With these movements, the sugar will soften and the lumps will be removed.

• Don't shake up and down, keep shaking gently. Shaking too vigorously will create a cloud of powder and stain your kitchen.

5 Beat on the sides if sugar is not sifted. If the sugar is compacted or in large chunks, it will be easier for you to sift it. If you see that the sugar has stopped sifting, beat the sieve with your hands. This will cause the sugar lumps to break down into smaller pieces.

6 Add more sugar until you have sifted all of it, throwing away the lumps as needed. If the sugar has absorbed moisture and lumps, you will not be able to sift it. Remove the lumps and continue adding sugar. Continue shaking the sieve until you have sifted all the sugar.

• If you are sieving before measuring, you must stop occasionally to check if you have enough sugar. Gently pour the sifted sugar into a measuring cup.Do not tamp the sifted sugar.

7 Know when sifting is optional. Professional bakers sift through sugar and other dry ingredients, but most amateur bakers skip this tricky and messy step. If you see only a few or none of the lumps while sifting, you can skip this step the next time when making cookies, cakes, and other foods that have sugar as the main ingredient. Sifting is more important in making ice cream, cream and other toppings where sugar can be easily distinguished.

• If you want your baked goods to be light and airy, you can sift all dry ingredients together after mixing them. In this case, you do not need to sift the sugar separately, unless there are a lot of lumps in it, which must be removed before you measure out.

Method 2 of 2: Sifting without a sieve

1. 1 Use any fine mesh filter. Even people who bake regularly use a filter, not a sieve. With a filter, you don't mess up your kitchen that way. If you have a wide filter, for example, for washing vegetables, add 1-2 tablespoons of sugar at a time so that it gets into the filter and not past it.
   • Note that colanders that have wide openings together with the mesh do not have small openings to trap sugar lumps.
2. 2 Whisk the sugar with the other ingredients. If you don't have a filter or sieve, you can whisk the sugar with a fork or whisk, but this is not very effective. However, if the recipe tells you to sift all dry ingredients at once, a good option is to beat them with a fork or whisk. Just like sifting, beating adds air, making the mixture softer and helping to mix the ingredients well.
3. 3 Use a tea strainer to decorate the cookies. Sometimes bakers sift sugar over cookies or use it as a decoration. For this purpose, a tea strainer is better, as you can sift the sugar in small quantities in it.
   • Make sure the strainer is clean, dry and odorless.