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How do you measure your Powdered Sugar?

post #1 of 24
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The thread on "Sifted Powdered Sugar" had me wondering. How do you measure your sugar? Do you measure with cups then sift? Do you weigh before or after sifting? I've been weighing then sifting my sugar, but just recently watched a show on Food TV that showed the difference in weight before and after sifting. What is the correct way to measure?

Thanks!
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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post #2 of 24
Hey, I always sift then measure. To me that just sounds better. No real reason why I do it that way~
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #3 of 24
General rule in baking cakes or anything else is sift then measure. With icings, I am definitely going to do it this way. You can always add more to get proper consistency. But sifting makes it a finer grain and easier to incorporate imho. I've done a lot of pastry work so I can only hazard to guess the same holds true with icings.
post #4 of 24
hi ivanabacowboy,

I always sift then mesure, or weigh. My expierence is that when you sift it 's more finer and more in cuantaty.
So go with sift first.
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Be who you are, say what you feel. Because those who mind don't matter, and those who matter don't mind. Dr. Seuss
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post #5 of 24
I find that it is much more accurate to go by weight...much more consistent results.
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Whatever you do, do with all your heart!
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post #6 of 24
Quote:
Originally Posted by mvucic

The thread on "Sifted Powdered Sugar" had me wondering. How do you measure your sugar? Do you measure with cups then sift? Do you weigh before or after sifting? I've been weighing then sifting my sugar, but just recently watched a show on Food TV that showed the difference in weight before and after sifting. What is the correct way to measure?

Thanks!



Well, I don't measure it like that.... icon_redface.gif I try to do my recipes by 2lbs per recipe.... For example... Wilton's buttercream recipe that calls for 1 lb of sugar, I double it and then I get 2 lb. Then I buy the 2lb sugar bag and dump the whole thing in.... It has already been sifted so I don't have to sift and measure....

Or, if the recipe calls for 1 lb of sugar and I don't want to double, then I buy the box of powdered sugar of just 1 lb and then I don't have to measure it....

So, in other words, I try to make the recipes where I don't have to measure, but that they already come in the right amount already packaged and measured to the amount I need....

I only do the method of sifing for flour, if needed....
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Its always about cake!!
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post #7 of 24
I've been wanting to ask this question for a while now because I buy my sugar in 4 lb. bags at Smart and Final sometimes.

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #8 of 24
I have to agree with MariaLovesCakes. I use the box for just 1 batch of buttercream and the 2lb bag for a double batch. It is more consistant and is already sifted. it saves alot of time and headache.
The Cake Lady
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The Cake Lady
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post #9 of 24
I was taught by my high school home ec teacher to sift the powdered sugar, flour, etc onto a sheet of wax paper, then pic up the wax paper and pour the powdered sugar into the measuring cup (bowl or whatever). This prevents packing the sugar back down.
post #10 of 24
Quote:
Originally Posted by MrsMissey

I find that it is much more accurate to go by weight...much more consistent results.


I go by weight also. Its much easier for me.
post #11 of 24
It is also more cost effective for me to buy 4# bags of powdered sugar, instead of 1# bags. Guess it depends on how many cakes you bake too. When I make buttercream, I always make it in quadruple batches and repeat two or three times. At any given time, I have 10 or 12 batches of buttercream on hand. so, I guess it's whatever works. As for the sifting...nope, I don't sift my powdered sugar. icon_lol.gif
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 #12 of 24
Well--now I just use the 2# bags of 10X sugar and sift that. I have recently found that using the 4# bags from Costco does not give as smooth as result as the 2# Domino bags of sugar.

I was buying all my sugar from Costco and using that. However, 2 weeks ago, I ran out of sugar and just ran to the grocery store and grabbed a bag. Even AFTER sifting, I could not BELIEVE the idfference in the consistency of the icing made with the Domino 10X and the Costco powdered sugar.

I checked the Costco bag and it does not say 10X, only powdered sugar. I'm thinking that it's not 10X and that's why the icing comes out more grainy using it. I had used the exact same ingredients, shortening, etc--the only difference was the sguar.

I now only exclusively use 10X==making SURE it says that on the bag.

Anyway--I sift off the entire 2# bag and then add it in about 4 or 5 additions incorporating well between additions.

Lisa
post #13 of 24
I don't know if you have a BJ's Wholesale nearby, but they sell 4# bags of Domino's 10X Powdered Sugar. I swear by Domino's brand! thumbs_up.gif
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 #14 of 24
OK, so do you guys always sift your flour first and then measure? Or only if it calls for "sifted cake flour"?

I need to get a scale and start going by weight also. I know the regular Wilton BC recipe calls for 4 cups/1# of powdered sugar but the 1# box doesn't always equal to 4 cups.
post #15 of 24
I use to always sift first then measure. I found that there was always more sugar after sifting - weird. Anyway......... I have always used 10X Domino and one day I was running late so I did not sift and I could not tell the difference. I have tried it on several cakes, the not sifting, and still have not found a difference. I only use Domino's though.

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Kind words are like honey, sweet to the taste and good for your health. Pr 16:24
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