When I make my buttercream I cream the crisco, then add to it my flavors and water. After that mixes for a minute I turn off the mixer and add all of the powder sugar. I turn it back on low, and like other's said you can cover it with a towel. I watch it to see if I need to add more water or not. I usually don't measure my water any more at home unless I am doing roses.

For icing, I only sift baking cocoa. For baking, I sift if the recipe calls for it.

Sifting is super easy if you have a nice big mesh strainer. No stupid squeezy things! Whoever invented that should be shot. LOL

A damp towel thrown over the mixer catches all the airborne powdered sugar. No sugar messes in my kitchen!

I can't believe I never thought of using a damp cloth!! That's brilliant!! And so simple!! I love this site!

I never sift the sugar for icing -- it never even occured to me that I might need to. Guess I've just been lucky with the quality of the sugar so far -- no lumps! I've pretty much got the mixing down enough so that there isn't too much of a blizzard. I always use the KA shield, although I did find it necessary to add a small piece of that sticky saran wrap stuff on the back part to cover the little opening... I can't figure out why that opening is even there!

I'm gonna try that damp cloth tonight... Thanks for the idea!!

...Andrea

Wow! Thanks everyone- this makes me feel sooo much better. I really honestly thought that I was the only person who ended up with more sugar on my counter than in my mixer.

These tips will help a lot.