gordon's has 25 pounds of 6x powd. sugar for 15.oo. but, i didn't know if 6x was better/worse or the same as 10x so i didn't get it. does anyone know the diff, or have they used 6x before?

There is one menber here (can't remember her name) that said she only uses the 6x. It is supposed to make it creamier.......not sure, i'm wanting to try it though???????

what is Gordon's????

I bought the box at GFS, on the recommendation of someone on here, and while I can't say I didn't like it, I really couldn't tell much difference in the icing I made with it, other than the fact that it all had to be sifted because it had a lot of tiny hard lumps in it. Maybe I just got a "bad" box, not sure.

I made the Wilton Class Buttercream (all crisco), as well as buttercream with half crisco, half butter, and Antonia74's cookie icing with it, and it all seemed about the same as when I used Kroger brand 10x (which comes in smaller bags and doesn't need sifting!).

For the convenience of having it in one or two pound bags, and mostly not having to weigh it, plus not having to store the stuff I bought in bulk and deal with measuring it out of a big tub, I think I'm sticking with the regular 10x from the grocery store for now.

hth!
Laura.

missyjo- gordon's is a bulk retail, full name is gordons food service (GFS) you don't have to be a member like at sam's or costco. also, they sell pizza rounds in bulk and i think i'll buy some and try that for my cake boards. i don't do THAT many cakes, so i'll probably have them for a year, but at least i won't ever be out ha ha

I think 6x means that it has been sifted 6 times and 10x means that it has been sifted 10 times, HTH

I believe 6x powder sugar is far better for icing than 10x. Here is why: Bakeries use 6 x and it is considered bakery grade for a few of reasons. 1. It does not clump like 10 times has the ability to do. 10 x is too fine and will clump on you. 2. 10 x will get gritty because it is too fine. 6 x will not get gritty. 3. 6 x will allow the icing to remain more stiff than 10x which will break down quicker in a temp change. especially using crisco and butter versus a good alpine and icing base.
Here is a blurb to back up my statement above from The Sugar Bible. As you can see the finer it is the more corn starch they need to add to make it hopefully not lump. At that point it states that it is then less suitable to use for non cooked items. 6x and 4 x are commercial grade and will make a better icing. Hope this helps all of you with your icing endevors.

"As might be expected, the finer the granulation, the greater the tendency of the sugar to lump, which explains why cornstarch is added to absorb any moisture from the air before the sugar can. The cornstarch adds what is perceived as a floury taste and makes powdered sugar less suitable than granulated sugar for use with ingredients that are not to be cooked. Powdered sugar comes in four degrees of fineness: 10xx, the finest; 10x, available in supermarkets; and 6x and 4x, both of which are available commercially."

10 X refers to the size of the mesh screen that the sugar is processed through, the larger the number, the more fine the mesh screen so 10X is smaller sugar particles than 6X and 4X would be the largest particle sizes of all. The numbers do not refer to how many times the sugar was sifted but this is a common misconception.
Well generally it is felt that the finer the mesh, the silkier the icing, less gritty because the particles are smaller. The anti clumping agent and the amount of it also plays a role. Sifting will help. Clumping is due to moisture or humidity.
Cornstarch is used as the anti-clumping agent in cane sugar, beet sugar usually uses a different anti-clumping agent. Some sugars are a mixture of cane and beet sugar and a mixture of anti-clumping agents. Though both sugars are almost identical, the anti-clumping agents used in the processing appear to alter the texture of the sugar to some degree.
I sift my 10X powdered sugar because I live in a high humidity climate and I find that even when there are no lumps, I get smoother icing by sifting. I also use a highratio shortening which contributes to the silkiness of the icing.
I have read some mixed reviews on the accuracy of the information that is contained in the Sugar Bible. But it does make sense that with larger particles you would be adding less cornstarch or anti-clumping agent.
Hugs Squirrelly Cakes

How do you find out what yours is? Is it on the package somewhere?
Tabby

Yeah, I have not been able to find it on the PS I purchase.

I did see that Domino is 10X, but the only place I have seen it locally is at a dollar store, which I am hesitant to buy food product from.

Do you mean how do you find out if it is 10X or 4X or how do you find out if it is beet or cane sugar?
Usually with cane sugar, it will state Pure Cane Sugar. Usually with 10X sugar, in the U.S. it will state 10X sugar.
Hugs Squirrelly Cakes

At Sam's Club you can get a 4 lb or 6lb bag of 10x powdered sugar for the same price as a 2 lb bag of regular powdered sugar at the grocery store.