Can anyone tell me how to adjust my icing recipes when I use 6X instead of 10X?

There'd be no adjustment that I know of.

The 6x sugar is just more coarse that the 10x--it hasn't been processed/ground 10 times, only 6 times.

You may find that your buttercream is not as smooth on the tongue as when you use 10x.

Rae

Thanks for your help