Firstly, let me just give some props to CALI4DAWN (not sure how to find her on here) for her AWESOME FBCT instructions and recipe. I made 2 July 4th FBCT cakes (one for a customer) and they looked and tasted AWESOME (and I am admittedly a buttercream snob - I tend to prefer meringue buttercream to other buttercreams).

However, the FBCT recipe calls for you to sift the confectioners sugar (which I did) but THEN I found out that there's a difference between say, Wal-Mart brand confectioners sugar and, say, Domino sugar which is labeled 10x. Here's where I get confused:
1. Do you all use them interchangeably or not?
2. Do you have to sift 10x or not?
3. In your opinions is it worth it to pay the $.20 or so more for 10x sugar?

Many thanks in advance for your informed opinions and expertise!

I don't know specifically about whether it makes a difference in a BCT; but I never sift my confectioners sugar for my buttercream, and I find it great. I also have used store brand and Domino's with no detectable difference in the handling or the flavor.

From what I've been taught in culinary school, 10X sugar and confectioners sugar are the same thing. And I usually do not sift mine unless the recipe specifies to (I know I probably should all the time though). And IMO I've used both Domino and Wal-Mart brands, and there really isn't any difference, so I buy the cheaper one. But as far as I know, 10x and Confectioners Sugars are the same thing, as per my Pastry Arts instructor from culinary school.

~Nicole

Man, I was taking all that time and mess to sift my sugar before adding it, but I tried it without sifting one day and there was no difference at all.

i sift, but only because of humidity issues that cause little clumps to form which would then be white specks in the frosting.

I only sift for fine royal work, or when I need to add a bit of sugar to fondant. But I don't buy off-brand powdered sugar. There are some brands that are powdered beet sugar. The lump, and behave differently in icings. And some are not even 10x.

If you find a store brand that works for you, then use it. But I wouldn't try a different store brand on something important, just in case.

Yes, Wal-mart confectioner's suger is beet sugar. Not a good choice if you are making something for a customer and quality is important.

Personally, I have tried a couple of other brands, and I always buy Domino. I have had some with little lumps, or that didn't last well........ but I am a name-brand snob. I'm the same about Crisco, don't use the off-brands..... I think it changes the texture of the icing.

I don't sift, either......... made my hand so sore, then I tried it without sifting, and went, Wow, all that pain for nothing.........

I always sift if I'm making a cake for someone other than myself. I'm not sure it makes the icing any better but it makes me feel more comfortable.

I buy domino sugar and I dont sift. I only buy the 2 pound bags. I dont know if the brand makes a difference or not. I did have some trouble with my icing early on and I was using the store brands. But it might have been more my doing than the sugar.

I always buy Domino, to me it's worth the few extra cents. And I *always* sift it and there are always lumps - sometimes boulders! It doesn't matter if I"m using the 1 lb. box or the 4 lb. bag. But of course, I live near the ocean so that could have something to do with it. BTW - I sift cake mixes too, when I use them. Same thing, big lumps!

I sift all the time because even when it sas'
10x I always find little little hard sugars. If you
use that for piping, it will clog your tip.
I admit more work, but it's a good arm workout!
LOL

Okay excuse my stupidity...I am new still!! What in the world is FBCT? It took me days to figure out that DH wasn't dumb husband!! There could be a reason for that one!! HA!HA! Mine is usually dear also!!

I used dominos before and always had to sift then i found bakers & chefs at Sam's club (like BJ's) 7lb bag and i never need to sift that, its so fine and no lumps at all. If i open the box or bag and you see the lumps then you need to sift but if you dont see any or run your hands through and it feels fine then its ok not to sift IMO.

FBCT stands for Frozen buttercream transfer....
I never sift unless the recipe states too, and as far as brand, i've tried several different brands both name and store without any change in my icing. However, I did sift for my FBCT, b/c that's what the directions said to do. I say find what works best for you and go with it...

Our Walmart brand is cane sugar/cornstarch (because the humidity here in FL) but I have heard of off brands having beet sugar. I always read the label.

Since previously I had only made a batch or two of BC in a year and in recent months I make a batch or two a week, I have actually played around with flavorings and the sifting v. not. I buy the store brand and Domino's and I do find D's a little smoother and less chalky tasting. I sift when it is important (paying customer or real special occasion) because I find it makes the BC lighter (a little fluffy and easier to work with), and it also goes farther than unsifted. [4 cups unsifted can be a little more than 1 pound because of the density.] For fun cakes 'just because' I tend to cut corners and sifting is one thing that gets cut out!

Hope this helps in your analysis. Good luck!

Since previously I had only made a batch or two of BC in a year and in recent months I make a batch or two a week, I have actually played around with flavorings and the sifting v. not. I buy the store brand and Domino's and I do find D's a little smoother and less chalky tasting. I sift when it is important (paying customer or real special occasion) because I find it makes the BC lighter (a little fluffy and easier to work with), and it also goes farther than unsifted. [4 cups unsifted can be a little more than 1 pound because of the density.] For fun cakes 'just because' I tend to cut corners and sifting is one thing that gets cut out!

Hope this helps in your analysis. Good luck!

Sorry about the double post, server error...