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sifting icing sugar?

post #1 of 27
Thread Starter 
I`m wondering, do you measure icing sugar first then sift or
sift then measure for buttercream icing?

Mindy
post #2 of 27
Hi Mindy

I never sift my sugar I always use the 10x sugar, it is sifted for you hope this helps you
post #3 of 27
I still sift my confectioners sugar, even from the bags. In class my instructor said that you should do it one time, since sometimes it can clump in the bags or boxes. At first I didnt bother, but then one time when I made colored icing, I noticed white flecks or clumped sugar. Since then I always sift the storebought bags of confect. sugar. It only takes a few minutes more, but the icing will come out smoother.
post #4 of 27
I measure then sift. Most of the time though, I don't really sift my powdered sugar.
post #5 of 27
What brand of icing sugar are you using? I find that with Redpath and Lantic (I think that's the name) it's fine to just dump it into the mixer and let it go however I used one from Wal Mart once and the icing, although not lumpy, was a little grittier in texture.

I used to sift when I first started however not now. Takes too much time and I tend to cover everything in sugar in the process! icon_lol.gif
post #6 of 27
You should really measure sugar by weight, not by volume.

When you measure sugar by weight, sifting doesn't make any difference at all.

However, when you measure sugar volumetrically, sifting can make a huge difference. This is especially important to remember when making royal icing.

icon_smile.gif Sherri
~ Sherri
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~ Sherri
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post #7 of 27
Yes Walmart sugar is a no no for icing I used it once (once) being the key word never again.
post #8 of 27
Always read the recipe carefully. If it says
"1 cup powdered sugar, sifted" it means measure out 1 cup then sift.
If it says:
"1 cup sifted powdered sugar" you sift then measure.
Each recipe is different.
To baking be true!
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To baking be true!
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post #9 of 27
..I don't sift, I just drop the bag on the counter a few times to break up any clumps and then measure by weight!! More reliable and consistent results!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #10 of 27
Thread Starter 
izzybee,

That is what I`m trying to figure out. The Wilton buttercream
recipe says "4 cups sifted confectioners` sugar". So I`m leaning
towards it meaning sift then measure. Right?

Mindy
post #11 of 27
I only sift when making MMF. This is really important becuase any lumps will show in your fondant.
post #12 of 27
I would agree with you mork. Sift first then measure on this one.
To baking be true!
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To baking be true!
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post #13 of 27
the Wilton recipe I use says 1lb. aprox. 4 cups. So I would go for the weight. I always weigh mine.
post #14 of 27
Thread Starter 
Ok, I called my mom who used to teach cake decorating
and she said her icing sugar used to sift itself. Once when
she emptied it into the bucket she stored it in and again when
she put it in the mixing bowl. But sift it for royal icing for sure.

Thanks for all the replies,
Mindy
post #15 of 27
I didn't used to sift my powdered sugar (I use domino, top quality in my area) and one day while decorating using a small writing tip then again with the leaf tip, small clumps of sugar stopped them up several times, and until it was in the tip and actually stopped them up I couldn't see the clumps, now I sift once every time I make icing, and have not had that problem since.

As to when to sift, I always sift before measuring, don't know if this right or wrong just how I was taught. Most of the time I weigh out my sugar, and don't measure it by cups, and it weights the same whether it is sifted before or after.

Wilma



NOTHING TASTE AS GOOD AS BEING THIN FEELS!
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NOTHING TASTE AS GOOD AS BEING THIN FEELS!
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