I have been seeing a lot of discussion regarding 6X or 10X. What are you all using? I have been using 10X because when I used the 6X I thought it was MORE gritty? So what are you all using????

I always use 10x. The 10 means it has been sifted 10 times.

I use 10x and for the most part do not sift it again unless I am doing a wedding cake. Then I will sift it 2 more time to make sure there are no lumps of sugar. I have never seen 6x and don't think I would use it if I did because it doesn't seem like it would be as fine because it hasn't been sifted those extra times. Hmm don't know.

Shanna

I thought the number refered to the size of the sugar crystals, not the number of times it had been sifted.

I use regular 10x, and sift it.

http://www.sugar.org/consumers/sweet_by_nature.asp?id=275

"Confectioners or powdered sugar
This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioners sugar available in supermarkets 10X is the finest of the three and is used in icings, confections and whipping cream. The other two types of powdered sugar are used by industrial bakers."