I very rarely see the "10X" on powdered (confectioners) sugar labels anymore. I always assume that it's 10X. However, I noticed that Domino sugar labels theirs because they offer both a 10X and a 4X.
I haven't experienced anything adverse from simply using "confectioners sugar" or "powdered sugar".
Anyone know if I should not make this assumption?
It's my impression that most "confectioner's sugar"/powdered sugar sold in supermarkets is 10X (ground 10 times) and that 4x & 6x are usually marked as such and found primarily in baking supply stores.
The bigger issue for me is that the label say "pure cane sugar". If it doesn't say that, it's usually beet sugar. I, personally, haven't been happy with the results of icings made with beet sugar. Domino's and C&H are marked "pure cane".
HTH
Rae
I have seen some buttercream recipes that call for 10X confectioner's sugar but don't know what that is or where it is available in Canada. Can
anyone help? Thanks!
That 10x just denotes the sugar has been ground 10 times.
Just get icing sugar and you will be fine.
I read on the package of 10x (I am not sure the brand, but it came from Sam's Club) that it had cornstarch added to it to keep it from clumping. The regular ps did not,.
In the US, and I believe Canada as well, about 3% cornstrach is added to PS. In the UK, icing sugar doesn't routinely have cornstarch in it. Could be that with larger grains (4x & 6x), CS may not be necessary????
Rae
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