A Powdered Sugar Question!

Baking By Jbest Updated 2 Aug 2011 , 8:04pm by AnnieCahill

Jbest Posted 2 Aug 2011 , 3:16pm
post #1 of 2

Hi everyone, So I always use 10x sugar in my buttercream. Will it make that much of a difference If I use 6x? I know the difference is that 10x was just cut more than the 6, but will it change the consistency of my buttercream? 6x is much cheaper so I'm trying to cut back on costs. HELP

1 reply
AnnieCahill Posted 2 Aug 2011 , 8:04pm
post #2 of 2

I think that number just refers to the number of times it has been sifted by the manufacturer, not the size of the particles. So if you buy the 6x you should probably be ok, but I would sift it again before you make your buttercream. But I sift everything anyway!

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