Do I Really Need To Sift Powdered Sugar????
Decorating By ajoycake Updated 24 Apr 2006 , 2:38am by LOVEME
Most of the time it is fine unsifted. When you need an icing for fine work, like tup #1 details, it is essential to sift. Otherwise, you will certainly have to strain your icing.
If I add sugar to fondant because it needs just a touch more, I always sift it to avoid tiny lumps. but in the initial mix, I don't sift.
Of course there can be lumps but it depends on how you measure it and what the recipe calls for. 3 cups of sifted is not 3 cups unsifted but if you go by weight. I don't know what the diff would be (other than the occasional lump). I have had problems getting my coloring even when I don't sift enough also.
My wilton instructor told us the 10x on the powdered sugar meant it had been sifted 10 times and that we didn't have to sift it. Not sure if that helps or not!
I've read in other threads that the "sifting theory" (10x means sifted 10 times) isn't true. Sounds like a bakign urban legand! 
The scoop! (verified by several sites. so it's the grind not the sift! from "What's Cooking America"
powdered sugar Also called confectioners sugar. In Britain it is called icing sugar and in France sucre glace. It is granulated sugar ground to a powder, sifted, and a small amount (3%) cornstarch has been added to prevent caking. The fineness to which the granulated sugar is ground determines the family X: factor: The X: designations are derived from the mesh sizes of the screens used to separate powdered sugar into various sizes. Thus, 4X would have a larger particle size, whereas 10X would have a smaller particle size.14 X is finer than 12X, and so on down through 10X, 8X, 6X, and 4X (the coarsest powdered sugar). Confectioners or powdered sugar, available at supermarkets, is usually 10X. Always sift it before using.
have to get some 14x -- interesting to see how smooth a frosting that would make.
Yes spot on.
Icing sugar is what we call it here in Australia also.
Pure icing sugar is what is used for royal icing and has lots of lump and must be sifted to make good royal icing.
Icing sugar mixture is our version that has the cornstarch in it and its pretty smooth. No need to sift and great for buttercream.
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