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Do I really need to sift powdered sugar????

post #1 of 18
Thread Starter 
Call me lazy but do I really need to do this? Can it really make that much difference??
Please enlighten me!!! icon_confused.gificon_confused.gif
Happy Baking, Joy
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Happy Baking, Joy
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post #2 of 18
I don't... icon_biggrin.gif
post #3 of 18
Most of the time it is fine unsifted. When you need an icing for fine work, like tup #1 details, it is essential to sift. Otherwise, you will certainly have to strain your icing.

If I add sugar to fondant because it needs just a touch more, I always sift it to avoid tiny lumps. but in the initial mix, I don't sift.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #4 of 18
Of course there can be lumps but it depends on how you measure it and what the recipe calls for. 3 cups of sifted is not 3 cups unsifted but if you go by weight. I don't know what the diff would be (other than the occasional lump). I have had problems getting my coloring even when I don't sift enough also.
post #5 of 18
My wilton instructor told us the 10x on the powdered sugar meant it had been sifted 10 times and that we didn't have to sift it. Not sure if that helps or not!
post #6 of 18
I don't sift unless the PS is lumpy. I try not to buy it if it's hard or lumpy. I buy in plastic bags and squeeze the bag to make sure it's light and airy.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #7 of 18
I also do not sift unless I notice limps. Don't think we see this as much a way back when they were packages in a box rather than a plastic bag. Never have any problems!
"Variety is the Spice of Life"
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"Variety is the Spice of Life"
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post #8 of 18
Thread Starter 
thanks, this makes me feel much better!!!!
Happy Baking, Joy
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Happy Baking, Joy
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post #9 of 18
Quote:
Originally Posted by ccoth

My wilton instructor told us the 10x on the powdered sugar meant it had been sifted 10 times and that we didn't have to sift it. Not sure if that helps or not!



I've read in other threads that the "sifting theory" (10x means sifted 10 times) isn't true. Sounds like a bakign urban legand! icon_biggrin.gif
post #10 of 18
here in Australia we have both a pure version and a mixture which has some cornflour (I think you call it cornstarch).

If using the pure then I sift. When using the mixture I don't.

karen
dky - Dazzling Cakes
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dky - Dazzling Cakes
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post #11 of 18
I always sift my Powder Sugar icon_biggrin.gif The other day I sifted it and then added a little more, but threw it in without sifting it and my frosting was lumpy and everything I tried wouldn't work, so I ended up using it for oreo cookie filling.
post #12 of 18
The scoop! (verified by several sites. so it's the grind not the sift! from "What's Cooking America"

powdered sugar Also called confectioners sugar. In Britain it is called icing sugar and in France sucre glace. It is granulated sugar ground to a powder, sifted, and a small amount (3%) cornstarch has been added to prevent caking. The fineness to which the granulated sugar is ground determines the family X: factor: The X: designations are derived from the mesh sizes of the screens used to separate powdered sugar into various sizes. Thus, 4X would have a larger particle size, whereas 10X would have a smaller particle size.14 X is finer than 12X, and so on down through 10X, 8X, 6X, and 4X (the coarsest powdered sugar). Confectioners or powdered sugar, available at supermarkets, is usually 10X. Always sift it before using.

have to get some 14x -- interesting to see how smooth a frosting that would make.
Keep on cakin'!
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Keep on cakin'!
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post #13 of 18
Yes spot on.

Icing sugar is what we call it here in Australia also.

Pure icing sugar is what is used for royal icing and has lots of lump and must be sifted to make good royal icing.

Icing sugar mixture is our version that has the cornstarch in it and its pretty smooth. No need to sift and great for buttercream.
dky - Dazzling Cakes
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dky - Dazzling Cakes
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post #14 of 18
I always sift first now. I end up with a smooth creamy buttercream great for smooth cakes where as before I always had trouble getting it flawless.
"I come from a family where gravy was considered a beverage"- erma bombeck
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"I come from a family where gravy was considered a beverage"- erma bombeck
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post #15 of 18
I don't sift and I haven't had any problems with lumps or smoothing. I think it is just preference.
It's all good...!
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It's all good...!
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