I use Divert sugar for my buttercream icing and I buy in from my local bakery supply. They package it on their own, so I really don't know what name brand it is or what it is. I would like to go out and by it buy bulk, thats why I was asking is 10x the same as divert sugar?
A google search shows this from Chef2Chef:
Divert sugar is simply the dry fondant used in candy making.
I found it as an ingredient for making cherry cordials, so the info above seems correct to me.
So......I think what you've been using for buttercream has not only been very expensive compared to 10X/powdered/confectioners sugar, but also "incorrect" in that it most likely contains 4% invert sugar (=parts glucose and fructose) as well as sucrose (in the form of powdered sugar)--the invert sugar included in the dry fondant to promote thickening, smoothness, liquidity, and increased sweetness. I fear your cake decorating store done steered you wrong 
As to powdered sugar, the "----X" refers to the number of times it's been ground/refined. Another googling says this:
It is graded from 3X (coarse) to 14X (very fine). Not all packages will carry this labeling, however, and may simply be rated as fine or superfine.
I"ve never seen anything higher than 10X in the supermarket and I have no idea where to find 12X or 14X. I've seen 10XX mentioned on the web and I assume that means 10X sugar refined a second time, but not made any smaller in grain. I'd guess that the higher the # the higher the price, so I'll stick with my good old 10X CANE sugar--no beets around here.
Rae
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