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6X vs 10X Powdered Sugar

post #1 of 35
Thread Starter 
Recently on a secret tips post I mentioned that 6x powdered sugar is better than 10x powdered sugar for icing. I received a few PM's on this so I thought I would share my research on the subject to help everyone.

Here is a blurb to back up my statement above from The Sugar Bible. As you can see the finer Powder Sugar is the more corn starch they need to add to make it hopefully not lump. At that point it is less than suitable to use for non cooked items such as icing. 6x and 4 x are commercial grade and will make a better icing that is more stable, temp stable, less gritty and clumpy, better tasting due to texture and less starch. Exact quote is:

"As might be expected, the finer the granulation, the greater the tendency of the sugar to lump, which explains why cornstarch is added to absorb any moisture from the air before the sugar can. The cornstarch adds what is perceived as a floury taste and makes powdered sugar less suitable than granulated sugar for use with ingredients that are not to be cooked. Powdered sugar comes in four degrees of fineness: 10xx, the finest; 10x, available in supermarkets; and 6x and 4x, both of which are available commercially."
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #2 of 35
Thanks for this information!! Is C&H (my usual brand) 10X? Hey, I could get off my fanny and go look at the package, but that would require leaving CC for like three minutes! hahahah! Thanks again!
Melvira: Mistress of the dark... chocolate!

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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #3 of 35
I guess I'll have to go check also. Don't say anything while I'm gone.
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Believe in yourself so that you can be the best.
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post #4 of 35
I'm back. Darn my sugar is 10X also. Who sells the 6X? What brand? I usually buy Domino. Thanks
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Believe in yourself so that you can be the best.
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post #5 of 35
Thread Starter 
I get 25# boxes from GFS for $12. A lot more and cheaper than buying the 10x 2# bags.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #6 of 35
Please excuse my ignorance, but what is GFS?
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Believe in yourself so that you can be the best.
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post #7 of 35
Thread Starter 
GFS is a bulk store. I believe it stands for Gordon Food Service but it is just called GFS.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #8 of 35
Okay, I look and see if they have a website. Thanks
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Believe in yourself so that you can be the best.
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post #9 of 35
Hey, CakemanOH, thanks for sharing that information with us. I have read so many conflicting articles in forum posts and textbooks on this very subject.

I agree that the cornstarch leaves a lot to be desired when it comes to the finished icing product, but I found the 6x sugar to be too gritty for my taste. Do you have a recipe from that book that offers a smooth textured buttercream?

Also, how does 6x sugar do when trying to pipe it through a fine tube, like a 0 or 1?

It is unfortunate that superfine (castor) sugar is so expensive, otherwise I would use that in my icing instead. Do they have a method for making superfine out of regular granulated table sugar?

Thanks again!

Theresa icon_smile.gif
post #10 of 35
I forgot to say that the only bulk store around here is Sams Club. I guess I'll check there also.
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post #11 of 35
Thread Starter 
Actually 6 x powder sugar used with Hi Ratio shortening is the best texture you can get out of an icing. You cannot use crisco with 10x or 6 x and expect a non gritty icing. Hope that helps.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #12 of 35
Thanks. I use 6x. I bought it at Sam's. I sift everything though no matter what.
post #13 of 35
Well, that explains it. Hi-ratio shortening is only available here in 5O lb blocks. Do you know if it can be used in pastry, also, or is it just an icing shortening? It would not be worth it to me to purchase it unless it could be multi-tasked. I normally use French Buttercream icing because of the grittiness, but I would like to have a recipe around that doesn't need refrigeration.

Theresa icon_smile.gif
post #14 of 35
I have made CakemanOH's, hi-ratio shortening with the 6x sugar (added in 1 stick butter, and creme bouquet) and it was immediately perfect for use as frosting or filling.

I had previously used the 10x exclusively, and found that my frosting/fillings were often gritty or had texture issues which improved tremendously upon "resting" for about 24 hrs.

I wondered what was wrong with the recipes or with my technique/s.

Now I know it wasn't the recipes or the technique/s - it was the powdered sugar!
post #15 of 35
So, what does the hi ratio shortening do to the 6x to keep it from being too gritty??

Courtney
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