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Sifting powdered sugar? - Page 2

post #16 of 18
8/17/05 at 1:14pm
Bubblezmom
I've made frostings but I usually sift the sugar as I mentioned before. There have also been times when I made frostings in a rush and didn't sift. I've never actually compared the two but since you mentioned it next time I will pay more attention. I'll let you know if I notice the difference.
Thanks for the tip!!

Daniela
~*:.Daniela.:*~
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~*:.Daniela.:*~
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post #17 of 18
8/17/05 at 1:23pm
Slightly OT.. but has anyone ever used a 6X powdered sugar?? I saw this in a 25lb. bag at Sam's club and was tempted to buy it. The package said it was for bakers. I didn't buy it as I have only used 10x and didn't want to have 25 lbs of sugar I couldn't use. icon_confused.gif
Ginny
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Ginny
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post #18 of 18
8/20/05 at 3:56pm
I bought a 25# bag of C&H powdered sugar from Sam's Club. Up until now, I have never worried about sifting. Last night I made BC for a practice cake w/the 25# bag (not all of it, LOL!), and didn't sift.

Never again. It was basically a whole batch of icing that was not useable for smaller tips because of all the lumps. icon_cry.gif Sooo, I hauled out that large star tip and just worked on getting REALLY good with borders, LOL!

Everyone at work still loved the cake, and I have to say it *was* pretty tasty! Used heavy whipping cream instead of water on the BC, and man is my frosting fluffy! Hope it doesn't spoil more easily now .....

Anyway, lesson learned. ALWAYS SIFT! thumbs_up.gif
Worse Things Have Happened To Better People
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Worse Things Have Happened To Better People
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