I've been using C&H Powdered sugar forever. Since I've started making cakes for other people, I've been trying to save a little in my costs where I can. I found Daily Chef Powdered sugar at Sam't Club and it' quite a bit cheaper then C&H. I do know that it's made with beet sugar and not cane sugar like C&H.
I am mainly talking about buttercream results here...
What do you all use?
Do you think there is a difference in powdered sugars?
Short Answer is No. They are not all equal. If I make buttercream icing with something other than cane sugar it's gritty. But experiment with a small batch and see what happens. :) If you're looking for something cheaper, look for other "cane sugar only" brands and experiment.
Might be able to get away with beet sugar in a cooked icing though (like smbc), but I haven't tried it.
If your making crusting butter cream it does indeed matter in my experience. Non crusting butter cream...not so much.
In the interest of saving some $, I tried once to stray from C&H brand. I will not be doing that again. Buttercream was gritty and would not crust quite right.
Learning from doing, is sometimes well worth it in the long run.
This is a lot of good advice. Thanks ladies. I think I'll use the Sam's powdered sugar for something else and use the C&H for business cakes. Saving money isn't as important as a happy client!
Has anyone tried making their own powdered sugar? Does a cup of granulated sugar make a cup of powdered sugar? I can get a 25 # bag of sugar at Costco for $10. Just curious.............
Can you grind it as fine though? try it with a small amount and see if it makes your icing gritty, I use 10x powdered sugar. If you do try it, please let us know! That would be very interesting!
I sure would like to hear the results of this experiment as well!