I am from Ontario, Canada and the icing sugar I buy is RedPath but I cannot see 10X on the package anywhere?

Are there any other people here from Canada and what brand of icing sugar do you buy? I can't seem to find any other brand but Redpath.

Thank-you

For the most part, I think RedPath is the only 'brand name' available for us (except the no name brand, which is probably just RedPath bagged differently).

I`d like to know this, too.

Hey there! I'm in Canada too. I use the Redpath brand as well and it works great. I have no idea what the 10x means, but would like to know. Thanks!

I've found something called "Sweet Source 100% cane sugar" icing sugar at Superstore recently. Otherwise all I've seen is Redpath, too. This doesn't say 10x on it anywhere, but looks a little finer than Redpath, maybe.

Edited to add: I Googled. 10 x sugar just refers to the number of times the sugar has been processed (or something like that) and is just another name for icing sugar or confectioners sugar or powdered sugar. So, we're good, even if we're stuck with limited choices.

Thanks,

The only reason I was wondering about this is because I find that my buttercream icing is slightly grainy and not completely smooth. I usually use a combination of butter and regular crisco shortening. I wonder if I use just butter if it will come out smoother. I haven't been able to find high ratio shortening except at the bulk barn and I have no idea what brand it is. So frustrating!!!! All I want is smooth buttercream icing!!!
(I have already tried smbc and I really don't like the taste - way to buttery.)

You guys are so lucky south of the border. So many different cake decorating suppliers. I'm jealous!!

I'm so jealous too, I wish I lived in the States! Anyway, my buttercream was slightly grainy too (a fine crunch sensation when eating), then I stopped using meringue powder in it. Do you use that? I started using Sharon's recipe with the coffee whitener instead and it's a lot nicer.

Yes, I usually do use meringue powder. I didn't think that would cause it to taste grainy. Maybe I will try a small batch of icing without it. I just hate to do all this trial and error and waste my ingredients, especially the unsalted butter. (although Fortinos had unsalted butter on sale for $2.99 a pound - bought myself 20 pounds, wrapped it in foil and froze it for future use)

I haven't tried the icing recipe with the coffee creamer. Maybe I will give it a try.