I was making a bc last night and I was sifting my powder sugar...after I made it, I decided to add a little more, cuz it wasn't sweet enough and I dumped it in without sifting it. Now there are little powder sugar lumps. Anyone know of a quick way to get rid of them or do i have to sit there cup by cup and use a spoon to smash all of them......I'm so mad at myself 
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TIA
Hmmmmm? I never sift my powdered sugar and I have never had a problem. Sorry I can't help. Just curious here....What kind of powdered sugar are you using?
I was using C&H powdered sugar.......I guess I need to make a new batch....I'll just save this batch for my practice cakes.....
thanks!
you can try letting it mix with the beater on low. If you HAD to use it, you can push it through a strainer (act of desperation)
It's funny, I had thought of pushing it through a strainer, but then I figured it's not worth doing that...It'll be faster for me to make a new batch.....
if you add a little water to the batch and keep the mixer on for awhile it will smooth it out.. your batch will need MORE sugar to make the consistancy thicker.. but it will get rid of the bumps.. i dont sift my sugar and every now and then if i put the sugar in too fast it will do that.. i just know i have to water it down a bit..
Reading this and wondering if someone can explain the 10X and 6X?? Isn't powdered sugar all the same?
10x means that the sugar has been sifted 10times and the same w/the 6x that means it's been sifted 6times. At least that's what was explained to me. I always buy the 10x it's been sifted already, so why sift again. Hope this helps The 10x is just a tad bit finer than the 6x
Learning something everytime I come here 
There was only one time I had clumps in my bc, and that was when I was mixing up a superquick batch, and just did some hand mixing. Every time I've used my mixer, I've been clump-free.
I'd say mix it for a bit longer, or use if for a crumb coat or on a practice cake, like others have suggested.
Good Luck 
I've never sifted mine & always buy what ever is cheapest. Never had a problem. I say just mix it a little longer.
TJSCAKES--
I did forget that one time I bought some Imperial and it did clump on me but it was already kind of clumpy in the bag. Emailed them about the problem and was told that sometimes if it is stored in a damp warehouse, it would do that. Got several coupons from them for free powdered sugar.
Let the company know and you may get some coupons to replace the bag. Every little bit helps.
Make sure your powdered sugar is pure cane sugar.. If it's beet sugar could be why you got the clumps(not totally sure).. Euphoriabakery brought up a good point in another post about the companies "store brands and such" don't stay consistant w/their powdered sugar.. they buy whatever's cheapest.. meaning the pure cane or beet sugar. That's why you should only buy the brand that states on the package that it's PURE CANE sugar and that should help to eliminate the clumps in your frosting..
Hope this helps
b
This is a weird subject for me.
When I used my handy-dandy hand mixer, I never had a problem with sugar lumps in my icing.
Now that I'm using a KitchenAid stand mixer, I'm finding these lumps ALL THE TIME.
Can anyone explain why this might be happening? Maybe I'm adding the sugar too fast? Maybe I need to add some of the liquid sooner than usual?
I have read that you can, depending on how thin/thick the icing is, put it in a brand new pair of nylon hose, and squeeze the icing out. Sorry you have to make a new batch; that STINKS!!
thanks for all the help everyone.....i made the new batch and used the other for the filling. I too never had a problem with lumps until I got my KA.Maybe I should try the whisk next time, instead of the paddle....but in the end the cake came out great! The thought of doing a basketweave with all the lumps in there was 
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