I was making a bc last night and I was sifting my powder sugar...after I made it, I decided to add a little more, cuz it wasn't sweet enough and I dumped it in without sifting it. Now there are little powder sugar lumps. Anyone know of a quick way to get rid of them or do i have to sit there cup by cup and use a spoon to smash all of them......I'm so mad at myself ......

TIA

Hmmmmm? I never sift my powdered sugar and I have never had a problem. Sorry I can't help. Just curious here....What kind of powdered sugar are you using?

I'm afraid TIA that those little lumps are here to stay unless someone knows a trick to get rid of them. The little one you can't see get clogged up in the tips. I'm sorry I'm no help, but starting over might be your best bet.
lilie

In my experience, I just let the mixer keep running. It almost always pounds out the sugar lumps. I'll switch the paddle for the whisk, too. That helps.

But there's always a new batch!

Cheers,
Darci

That's the problem with 10x versus 6 x powder sugar. too much starch. 6x does not give you that issue.

you can try letting it mix with the beater on low. If you HAD to use it, you can push it through a strainer (act of desperation)

Yeah, I guess you'll have to make a new batch. Bummer!

I always use C&H. I better watch it more closely to make sure that doesn't happen to me.

if you add a little water to the batch and keep the mixer on for awhile it will smooth it out.. your batch will need MORE sugar to make the consistancy thicker.. but it will get rid of the bumps.. i dont sift my sugar and every now and then if i put the sugar in too fast it will do that.. i just know i have to water it down a bit..

I did that once when I was doing a basketweave cake. It was a nightmare! My tip kept clogging and it was so horrible. I know it stinks, but I'd toss it out and start over, it will save you ALOT of headaches.

Reading this and wondering if someone can explain the 10X and 6X?? Isn't powdered sugar all the same?

Thanks bodaisy....I never knew that Learning something everytime I come here

clumps....

There was only one time I had clumps in my bc, and that was when I was mixing up a superquick batch, and just did some hand mixing. Every time I've used my mixer, I've been clump-free.

I'd say mix it for a bit longer, or use if for a crumb coat or on a practice cake, like others have suggested.

Good Luck

I use Imperial (when the stores have it), C & H and Walmart's. I never sift mine. I just dump it in and let it mix. Never on high and always with the paddle.

I've never sifted mine & always buy what ever is cheapest. Never had a problem. I say just mix it a little longer.

I tried putting it back in my KA and used the paddle on low and it didn't do anything. I just ended up making a new batch. I'm going to use the lumpy one for cookies and cream filling, so no one will notice.....thanks for all the help!

TJSCAKES--

I did forget that one time I bought some Imperial and it did clump on me but it was already kind of clumpy in the bag. Emailed them about the problem and was told that sometimes if it is stored in a damp warehouse, it would do that. Got several coupons from them for free powdered sugar.

Let the company know and you may get some coupons to replace the bag. Every little bit helps.

I get my powered sugar from ALDI and it doesn't have anything on the bag as to how may times it was sifted. I've never had a problem with it and it works out fine. Plus it's only 99 cents.

Make sure your powdered sugar is pure cane sugar.. If it's beet sugar could be why you got the clumps(not totally sure).. Euphoriabakery brought up a good point in another post about the companies "store brands and such" don't stay consistant w/their powdered sugar.. they buy whatever's cheapest.. meaning the pure cane or beet sugar. That's why you should only buy the brand that states on the package that it's PURE CANE sugar and that should help to eliminate the clumps in your frosting..
Hope this helps
b

This is a weird subject for me.

When I used my handy-dandy hand mixer, I never had a problem with sugar lumps in my icing.

Now that I'm using a KitchenAid stand mixer, I'm finding these lumps ALL THE TIME.

Can anyone explain why this might be happening? Maybe I'm adding the sugar too fast? Maybe I need to add some of the liquid sooner than usual?

I have read that you can, depending on how thin/thick the icing is, put it in a brand new pair of nylon hose, and squeeze the icing out. Sorry you have to make a new batch; that STINKS!!

thanks for all the help everyone.....i made the new batch and used the other for the filling. I too never had a problem with lumps until I got my KA.Maybe I should try the whisk next time, instead of the paddle....but in the end the cake came out great! The thought of doing a basketweave with all the lumps in there was .

very nice!!!!