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Sifting powdered sugar?

post #1 of 18
Thread Starter 
I'm new to all of this and just baking for my family. I'm learning so much and I never want to buy a cake from a bakery again!!! icon_rolleyes.gif

I didn't know we were supposed to sift powdered sugar. Do you do this, or skip it?
Example isn't another way to teach, it is the only way to teach.--Albert Einstein

My home is in Heaven. I'm just traveling through this world. --Billy Graham
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Example isn't another way to teach, it is the only way to teach.--Albert Einstein

My home is in Heaven. I'm just traveling through this world. --Billy Graham
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post #2 of 18
I always do it...I'm new too though
post #3 of 18
I never used to have to, but here where I live now I have to because of the humidity, my icing has lumps in it if I don't.
post #4 of 18
This is a common question - I'll save you some time and others who will reply or have the same question - Do an article search with Sift as your subject. When results come up there's a post from MomoRox in the General Forum titled "Sifted Powdered Sugar" with 3 pages of replies. Hope this helps you. thumbs_up.gif
Live well, love much, laugh often.
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Live well, love much, laugh often.
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post #5 of 18
I always sift it to get out the "lumps" for both frosting and mmf. If you are making marshmallow fondant and don't sift it, you will get little white clumps of hardened sugar when you are rolling it out.

Thalia
post #6 of 18
I always sift atleast once, sometimes twice, depending on my mood and how much time I have.

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 #7 of 18
I always sift! The boxes of conf. sugar tend to have more lumps than the 2 lb. bags, but you don't want to risk spoiling your hard work w/ lumps of undissolved sugar! I sift cake mixes, too, when i use them.
post #8 of 18
Thread Starter 
Thanks!

I never heard of sifting cake mixes. I'll try that next week.
Example isn't another way to teach, it is the only way to teach.--Albert Einstein

My home is in Heaven. I'm just traveling through this world. --Billy Graham
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Example isn't another way to teach, it is the only way to teach.--Albert Einstein

My home is in Heaven. I'm just traveling through this world. --Billy Graham
Reply
post #9 of 18
You'll be surprised at the lumps in the cake mixes.
post #10 of 18
I was watching a show on Food network Canada and the pastry chef Anna Olson said that powdered sugar and Cocoa are two things that should always be sifted in case of lumps!!

Daniela
~*:.Daniela.:*~
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~*:.Daniela.:*~
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post #11 of 18
I never sift my powdered sugar and it comes out smooth.
post #12 of 18
Where I live it's very humid and I find you have to sift. I guess it varies by location


Daniela
~*:.Daniela.:*~
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~*:.Daniela.:*~
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post #13 of 18
I live in Houston, where it is VERY humid. I don't sift the confectioner's sugar and haven't had a problem (knock, knock) so far - I just assumed that my KA was doing its job! thumbs_up.gif
post #14 of 18
Mommymarilyn,
You got me thinking. Could I be storing my sugar in the wrong place?? You mentioned that you never have to sift but you also said that it's very humid where you live. icon_confused.gif Where should I put it in order for it to hold better??


Daniela
~*:.Daniela.:*~
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~*:.Daniela.:*~
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post #15 of 18
I have never had actual lumps in my frosting, but the unsifted pwd sugar produced a gritty frosting to me. I don't think some people notice the slightly gritty texture. There is a homebaker here in Indiana who opened her own bakery. I went to sample her cakes and the frosting was same way mine is when I don't sift the pwd sugar-gritty. Obviously some people aren't bothered by the slight texture to the frosting. She had enough clients to open her own shop.
Sleep deprived
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Sleep deprived
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