Kelrak Posted 16 Aug 2005 , 5:15pm
post #1 of

I'm new to all of this and just baking for my family. I'm learning so much and I never want to buy a cake from a bakery again!!! icon_rolleyes.gif

I didn't know we were supposed to sift powdered sugar. Do you do this, or skip it?

17 replies
butrcup Posted 16 Aug 2005 , 5:20pm
post #2 of

I always do it...I'm new too though

melissablack Posted 16 Aug 2005 , 5:20pm
post #3 of

I never used to have to, but here where I live now I have to because of the humidity, my icing has lumps in it if I don't.

BJ Posted 16 Aug 2005 , 5:25pm
post #4 of

This is a common question - I'll save you some time and others who will reply or have the same question - Do an article search with Sift as your subject. When results come up there's a post from MomoRox in the General Forum titled "Sifted Powdered Sugar" with 3 pages of replies. Hope this helps you. thumbs_up.gif

Thalia Posted 16 Aug 2005 , 5:27pm
post #5 of

I always sift it to get out the "lumps" for both frosting and mmf. If you are making marshmallow fondant and don't sift it, you will get little white clumps of hardened sugar when you are rolling it out.

Thalia

debsuewoo Posted 16 Aug 2005 , 5:32pm
post #6 of

I always sift atleast once, sometimes twice, depending on my mood and how much time I have.

Debbi

beachcakes Posted 17 Aug 2005 , 2:14pm
post #7 of

I always sift! The boxes of conf. sugar tend to have more lumps than the 2 lb. bags, but you don't want to risk spoiling your hard work w/ lumps of undissolved sugar! I sift cake mixes, too, when i use them.

Kelrak Posted 17 Aug 2005 , 5:54pm
post #8 of

Thanks!

I never heard of sifting cake mixes. I'll try that next week.

beachcakes Posted 17 Aug 2005 , 6:52pm
post #9 of

You'll be surprised at the lumps in the cake mixes.

Daniela Posted 17 Aug 2005 , 6:56pm

I was watching a show on Food network Canada and the pastry chef Anna Olson said that powdered sugar and Cocoa are two things that should always be sifted in case of lumps!!

Daniela

Mchelle Posted 17 Aug 2005 , 7:22pm

I never sift my powdered sugar and it comes out smooth.

Daniela Posted 17 Aug 2005 , 7:25pm

Where I live it's very humid and I find you have to sift. I guess it varies by location


Daniela

mommymarilyn Posted 17 Aug 2005 , 7:53pm

I live in Houston, where it is VERY humid. I don't sift the confectioner's sugar and haven't had a problem (knock, knock) so far - I just assumed that my KA was doing its job! thumbs_up.gif

Daniela Posted 17 Aug 2005 , 7:56pm

Mommymarilyn,
You got me thinking. Could I be storing my sugar in the wrong place?? You mentioned that you never have to sift but you also said that it's very humid where you live. icon_confused.gif Where should I put it in order for it to hold better??


Daniela

bubblezmom Posted 17 Aug 2005 , 8:03pm

I have never had actual lumps in my frosting, but the unsifted pwd sugar produced a gritty frosting to me. I don't think some people notice the slightly gritty texture. There is a homebaker here in Indiana who opened her own bakery. I went to sample her cakes and the frosting was same way mine is when I don't sift the pwd sugar-gritty. Obviously some people aren't bothered by the slight texture to the frosting. She had enough clients to open her own shop.

Daniela Posted 17 Aug 2005 , 8:14pm

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

Gingoodies Posted 17 Aug 2005 , 8:23pm

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

CakeItGood Posted 20 Aug 2005 , 10:56pm

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

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