I need to go back to Sams and buy more powdered sugar and I started thinking. Is one brand better than the other? What is you fav. brand to use to make bc? TIA!

I don't know, but I am curious to know the answer.

I buy mine at Costco. I have not noticed a difference but I am a hobby baker. If there is a difference, I would like to know also.

I usually use the store brand. I am curious to know what others think too.

Store brand; 2 lb. bags

I always buy the store brand, usually Target. I also never sift. Is that bad?

I always sift everything! I sifted a cake mix the other day and found a piece of plastic in there! I will never NOT sift ever again!

I'm going to try and answer this to the best of my knowledge...

When I took a course in Wilton 2, the instructor told us that Wilton reccomends Dominos powder sugar becuase other brands such as store brands use beets to make their powder sugar and Dominos brand sugar always come from sugar cane... so while in the ingrdients it says, sugar and cornstartch no matter what brand, you don't know if the sugar came from beets or sugar cane. Thats what she told me when I told her that I noticed a difference in my buttercream, when using Dominos brand, I get a smooth, creamy texture. Using my store brand I get a grainy texture (not always though). Ever since I buy Dominos brand (except for my dummy cakes, store brand $1.12 beats $2.09 for the dummy cakes)
Hope this helps a little and hopefully if there is more to this theory someone out there will help us out with this...

That's really interesting about the beets! I will have to try out the Domino sugar next time. I do get a grainy texture with the store brand.

cakesdelight - that kinda makes sense....I try and use C&H. I have noticed that the off brands taste different and do blend the same. ....I'm going to have to check in ingredients.

Also I don't sift....what does that do to the cake mix texture. I assume it would make the icing creamer and smoother. right?

I use only PS made with cane sugar. If you compare cane sugar PS icing to beet sugar PS icing you will see that the cane sugar icing is actually whiter, while the beet sugar icing seems more gray.

Since moving to the UK I've fallen in love with Tate and Lyle powdered sugar...it doesn't use corn starch as a stabilizer, so you have much more control over the consistency of royal icing (it doesn't suddenly go to stiff peak).

well i don't know if there is any type better than any other. I use poder sugar from sams for all my cakes. But when I make candy like buckeyes I use a 12x powder sugar from a bakery supply. it seams to be a lot finer
i don't use it for icing because it seams you use about double the amount to get the icing thick enough.

I actually prefer GV brand at Walmart. It is my fave!

I use C&H. It is more expensive than great value at WalMart but I can tell a difference. I prefer Imperial but they don't sell it at my WalMart - I can only get it at the local grocery store and it is more expensive

I use C&H. I buy it at Sam's. It's a 4 lb bag for 3 or 4 bucks. I do notice a difference if I use a store brand and I ALWAYS sift (usually 2-3 times) now. It really makes a difference.

I was also told by my Wilton Instructor, that Dominoes is better because it is pure cane sugar, and you don't necessarily need to sift, it which most of the time I don't, I was also told that Dominoes sifts theirs three times before bagging, and I have tried other store brands and did get poor quality B/C. Also I had to sift it first, And I know for sure that if it is sitting on the shelf for a while you do have to sift it no matter what brand it is, Because I buy the big bags of Dominoes from BJ'S for only $3 a four Lb bag and once when I tried to use it I had to sift because I saw it formed lumps before I even opened it. and I used the store brand one in my Culinary Class without sifting and My ButterCream Was very lumpy.

HTH

by the way what does C&H stand for.

It's California & Hawaiian Sugar Company. It's pure cane sugar also, no beet sugar.

As what I call myself a self made texture freak , yes there is a difference. Dominoes is great I have found that the Sams Club is similar . Store brands do not cut it for me I refuse to use them. I do not sift I place the sugar in my Kitchen aid and set to stir with my wisk attachment. It does the trick. I can tell the difference in most sugars so beleive me when I say the sams club version is fine as long as you use High ratio shortening .

I too purchase my powdered sugar from Sams (Bakers & Chefs) brand 7 lb. bag. I don't sift it, because it says it's been sifted 10 times. My icing can be lumpy also. I use Crisco purchased from Sams, I thought maybe I needed to try another icing recipe. I currently use the Wilton icing, but I'm going to try Indydebi's Crisco-based buttercream icing next time.

I too remember my first wilton class the instructor saying we should use Domino sugar. I kind of think something must be going on there....

Anyway so I bought Domino sugar for a long time, afraid to use anything else. Well sometimes they are out of Domino at my store so I have to buy the store brand. Honestly I dont realy see a difference.

I make my own... (using vegan "BEET" sugar and my icing is bone white (unless I've used pure vanilla extract).

Just wanted to let you know that I think that "beet" sugar thing is a myth...I dont' think it's inferior, but just my opinion.

You can't beat "beet" sugar (ha ha). Seriously, you can't taste the beet. (now I'm being silly... )

I use the Sam's PS not for sure what the name but I know it contains Chief and has two bakers on the front. I love it and can't be the price of $3 and some change for 7 lbs!

I have heard that DOmino is better but I really can't tell a difference.

my understanding is that all icing sugar is not created equal. there is icing sugar with no cornstarch in it and then there is. the % of cornstarch differs from company to company. the cornstarch is added to help prevent lumps. almost all the brands of icing sugar that i have used contains cornstarch. i use what ever brand is sent when i place my order.

i think in regualr icing it doesnt matter too much..you can always add liquid as needed. where the % matters is if you are making your own gum paste. that way you will know how dry it will be and what will be required.

I was told by my Wilton instructor to only use C & H because the store brands use cornstarch, whereas C & H is pure cane sugar. Then I noticed several bags of C & H say cornstarch in the ingredients list, too. I do find C&H very lumpy and always sift it because of this. I use the storebrand from Walmart mostly and never have lump issues.

Anything 10X and cane sugar is what we were told was the best. The only ones we have been able to find that fit that description are Domino's and Kroger's store brand.

I've stayed with those most of the time, but when I was given a case of powdered sugar in 2lb bags, I tried it. They are Safeway brand and it says it contains "sugar and cornstarch".

There is definitely a big difference in these. I can tell you that it is very lumpy, it definitely tastes different, and is more gritty as well. I definitely must sift!!

I used it for some family cakes. I also gave the "donating" family, 2 free, 2 layer, 8" round birthday cakes.

Luckily though, I only have 2 more bags left because I think my family is about to hire a different decorator. But they'll never find one that will do their cakes for the price I charge them!

Ya know, FREE is good!!! (sometimes )

LadyMike