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!!!
I didn't know we were supposed to sift powdered sugar. Do you do this, or skip it?
I always do it...I'm new too though
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.
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.
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.
I always sift atleast once, sometimes twice, depending on my mood and how much time I have.
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.
I never heard of sifting cake mixes. I'll try that next week.
You'll be surprised at the lumps in the cake mixes.
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!!
I never sift my powdered sugar and it comes out smooth.
Where I live it's very humid and I find you have to sift. I guess it varies by location
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!
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.
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.
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!!
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.
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.
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!