I have a question - or perhaps more of a poll - I am curious to know if anyone uses generic confectioner's sugar? I usually use the Dominoe's 10X confec. sugar, but am wondering if anyone uses confectioner's sugar that sell in 2 pound bags like in Wal-Mart. I know Pathmark sells confec. sugar 10X in their brand - do you think it would be the same. I am just trying to save a couple of pennies where i can, but do not want to compromise the taste of my buttercream. Any opinions/thoughts. . .
I use walmarts sugar all the time with no problems-I do sift it well 'cuz i find it tends to be a little lumpier!!
I have used both generic from Meier and Walmart, and I have used Dominoe and I have found the Dominoe is way better. My buttercream just seems to have a slightly better taste and I have found Dominoe has way less lumps in it and I never have to sift it for my icing. I would like to save some pennies too but I'm going to stick with Dominoe and no more generic powdered suger. Good luck!
I have to agree with Diesel, I go for Dominoe ALL the time, I do believe my buttercream and fondant comes out way better with a brand name than a store name (I've only tried GV from Walmart though) I think is worth the extra dime you pay for dominoe. HTH
I agree that Domino gives your icing a better flavor for some reason, but I have been forced to start buying 7 lb. bags from Sam's Club to avoid having to run to the store 20 times a month! I have been using it for about 2 months with my customers and have had no complaints- it helps me as well b/c it is sooooo much cheaper and it is 10X so I don't have to sift!!! When you are doing multiple cakes a week, you gotta cut costs where you can!
-Michelle
where do you guys find the dominoe sugar?
Not all area's have the Domino brand in their stores. The only PURE CANE sugar I have in my area is C&H. It doesn't say on the package if it's 10X, but I haven't had any problems with it.
I have used store brands before but it's usually beet sugar and it has cornstarch added. It's usually not as "creamy".
I've used generics and brands with same results.
I pretty much buy whatever is on sale..
But I've used:
Publix brand
Domino's
Dixie Crystals
etc.
I buy between 6x to 10x
When I took my class at Michael's, the instructor said to make sure the powdered sugar was pure cane. I have no idea what that means or why, but since she said to, I always have! The generic brands don't say pure cane, so I always get either Imperial or C&H brands in the 2 lb. bags. I haven't heard of the other brands people mentioned. These are the only two I see here in Texas.
I have used all of them, no difference in taste, but generic brands I sift 2-3 times for smoother results. Each X on the bag is a reference to how fine the powdered sugar has been sifted. I personally think that is where the difference shows up.
I have used several different generic brands. I do find that the domino sugar always works the best...the MMF mixes better, the icing has a smoother, better texture...it just works better for me. However, most generic brands work fine as long as I sift them. The only generic brand that I won't buy again is the Target brand. No matter how much I sift that brand I still have lumps in my MMF and BC.
I know I'm going to be an odd ball out here, but I have tried different powdered sugars. I had better luck with the domino than I did with all the generic brands with the exception of the Kroger brand. For some reason I seemed to like that one better.
I have used both myself and have not found any difference, but I have found Imperial at Target much cheaper then the generic at Wal-Mart so of course I buy Imperial.
I made the mistake of using Target's Market Pantry generic powdered sugar and it was horrible. My buttercream was grainy - tasted like there was sand in it. I haven't had any problems with the Vons/Safeway brand, though. But I think I'll be sticking with C&H.
I use only C&H because that is the only pure cane I can find. I've had bc made with generic brands separate on me, perhaps because of it beeing beet sugar instead of cane. Once I switched to C&H I never had the problem again, so I don't see it being my recipe.
I use whatever brand is the chepest when I am shopping. No differences in taste/texture. Never a complaint from clients either. I do occasionally have to sift ~ but that is not a big deal. Makes no difference what brand or whether it is 6X 0r 10X. I have also made MMF with the "cheap" stuff with no problems. I do not tell my students it needs to be CANE sugar - beet or cane, they both work fine for me.
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