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sifting icing sugar? - Page 2

post #16 of 27
cakebybek-
Just so you (and everyone else) know, 10x does NOT refert to the sugar being sifted, it refers to how fine the sugar particles are. I'm not saying that some brands of sugar that happen to be 10x are not sifted, I'm just saying that those two factors aren't related. Hope this is clear... good luck!
~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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post #17 of 27
10x refers to the size of the mesh screen that the sugar is processed through in the manufacturing process. The higher the number, the finer the screen and therefore the smaller the sugar particles.
In Canada and the U.S. cornstarch is usually the ingredient added to stop clumping due to moisture. Depending on the time of year, this can be a major factor. If you are using beet sugar, although it sweetens and tastes the same, for some reason, in the manufacturing process, perhaps due to the anti-clumping additive which is not always cornstarch, beet sugar can sometimes have more lump issues and be gritty. Therefore you can improve the texture by sifting it through a very fine mesh sieve.
In Canada, our powdered sugar is not sold by the pound, so either you have to weigh it for recipes calling for 1 to 2 pounds of powdered sugar or many folks have adjusted their recipes accordingly to be measured by the cup. Yes weight is more accurate, but if it is just buttercream icing and you have taken this into consideration, I don't find that measuring by the cup makes much difference. It is more of an issue for royal icing, true.
I sift my powdered sugar because I live in a humid climate.
Hugs Squirrelly
post #18 of 27
Sifting not only takes out the lumps but it also aerates the sugar, flour whatever. Sifted it will produce a slightly fluffier icing than it would unsifted. The more you sift it the fluffier the icing
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
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Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
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post #19 of 27
Quote:
Originally Posted by cheftaz

Sifting not only takes out the lumps but it also aerates the sugar, flour whatever. Sifted it will produce a slightly fluffier icing than it would unsifted. The more you sift it the fluffier the icing


I totally, totally agree. Haha, but we are dinosaurs because people don't want to sift anymore. They either just dump the flour or sugar or cocoa or whatever or they whisk it or stir it. Now this does help with some lumps and somewhat combines things too but it doesn't aerate.
A lot of the cooking shows are recommending just whisking the flour or powdered sugar, I guess as a time saving measure. But it does make such a difference in the texture doesn't it?
Hugs Squirrelly
post #20 of 27
I totally agree.

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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post #21 of 27
Anytime I give in and sift mine......it's a nightmare! It's so dry in Kansas that the static electricity has powdered sugar floating everywhere!!! It's a huge mess. It even sticks statically to the sides of the sifter and won't come down to be sifted!!!!

I give up!!!!!!
It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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post #22 of 27
Quote:
Originally Posted by Phoov

Anytime I give in and sift mine......it's a nightmare! It's so dry in Kansas that the static electricity has powdered sugar floating everywhere!!! It's a huge mess. It even sticks statically to the sides of the sifter and won't come down to be sifted!!!!

I give up!!!!!!


Haha, true, I have the same problem, try sifting into a really large deep bowl, it doesn't go all over as much. Also, you can use a fine sieve rather than a sifter and just shake it into a bowl.
What, you don't like fine white dust all over everything, haha! You know, my fridge is over three feet away from where I usually sift and the top of it ends up with a fine white coat sometimes. So that is how much it gets into the air. Knew I should have bought a white fridge instead of a black one, haha!
Hugs SQuirrelly
post #23 of 27
Phoov and others (SqC)...


think: humidifier! one of the small room size ones (or a pot of water boiling on the stove ---- ooooo.... could add spices to the water for a homemade potpourri!)
Keep on cakin'!
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Keep on cakin'!
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post #24 of 27
...or hey....I can set up a cardtable and drape a wet sheet over it and then crawl under there to sift!!!! Y E S !!!!!!
It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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post #25 of 27
Quote:
Originally Posted by Phoov

...or hey....I can set up a cardtable and drape a wet sheet over it and then crawl under there to sift!!!! Y E S !!!!!!


Now that sounds like a fun thing to do on a Saturday night, haha!
Doug, I am in a humid climate. I have done the pot of water on the stove thing (but don't want to run a humidifier and creat other issues). It doesn't help that much when the temperature is really cold and the heat is on.
Hhmn, so wet sheet it is, haha! Welll at least with a sheet, nobody can accuse us of being wet blankets, right?
Hugs, Squirrelly
post #26 of 27
LOL! I can see it now, several laughing cake decoraters under a card table on a Saturday night sifting their sugars......LOL!!!! Who wants to be the wet blanket here???
post #27 of 27
I sometimes like to use my grandmother's lovely copper handsifter (one of those can-like contraptions where you squeeze the handle four million times to get your sifted stuff out) but the static electricity it generates is insane! It's almost as if electrically-charged powdered sugar defies the laws of physics...I keep meaning to ask a chemical engineer friend of mine if the copper ions have anything to do with it. I don't think humidity is the issue in my case because I have a humidistat on my a/c system and keep the humidity in my house at ~ 40%. *Shrug*

Now I just use a spoon and a sieve for sifting. It's much less work and produces the same results...and no crazy sugar problems. icon_smile.gif
~ Sherri
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~ Sherri
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