What is the difference between 10x and 6x sugar???? Is it just 10 cups and 6 cups of confectioners sugar??? or is this something totally different I have no clue about???? TIA 
I also thought it was how many times it was sifted, but then why would the stuff in the grocery stores be 10x and the stuff available in large quantities and/or wholesale (which I would think would be better) be 6x? I'm confused. 
Well, I just did a google search and the only thing I found was this article by Rose Levy Berenbaum (author of "The Cake Bible") ... http://www.thecakebible.com/articles/articles-rosessugarbible.html
Here's the excerpt about powdered sugar:
"Powdered, confectioners, or icing sugar: While its possible to achieve a very fine granulation in the food processor, its not possible to make true powdered sugar. This can only be done commercially. At one time, powdered sugar was stone-ground, but now it is ground in a steel magnesium rotary that turns against varying degrees of screens, each one determining a different fineness of the grind. The coarser the granulation of the initial sugar, the more even will be the final grind. 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."
Looks like 10x is finer than 6x, which makes me confused about why a recipe would call for 6x instead of 10x ...
I am confused as well. I have been looking for Domino Powdered sugar (which I think is 10x) and I cannot find where to buy this. We have Kroger, HEB, Randalls, Target and of course Sams and Walmart. Anyone know???
IIRC, the 6x is considered (by many) to be better because it has less cornstarch in it, since the particles aren't as small and it's not as likely to clump.
The quote above says that the cornstarch can give the powdered sugar a "floury" taste, which would be less strong in the sugar with less cornstarch.
I've found the 6x at GFS, and bought some there, but honestly I haven't been able to tell the difference between the icing made with it and with the 10x.
It may make more of a difference in some types of icing than others, I don't know.
hth!
Laura.
I am confused as well. I have been looking for Domino Powdered sugar (which I think is 10x) and I cannot find where to buy this. We have Kroger, HEB, Randalls, Target and of course Sams and Walmart. Anyone know???
Since Hurricane Katrina I have had a hard time finding Domino sugar. From my understanding their largest plant was hit by the hurricane along with a lot of their supply (anyone correct me if I am wrong, just going off of what I remember) So they had to really scale back their distribution in order to catch back up. I personally can not wait for them to get their distribution area larger again b/c they are my favorite-I dont' know what they do different, but I notcie a difference.
OK, just checked out Dominosugars.com They have a product locator. There is one store withen a 45 mile radius of me that carries it now. (although two stores 2 miles down the road use to carry it)
http://www.dominosugar.com/products/confectioner.asp
Try this and see if you can find any near you.
HTH
Leily
I found one - only 8 miles from me - thank you thank you leily!!
slejdick ... thanks for your explanation. That does make sense, and I think you're right. I may try some of the 6x from GFS to see if I can tell a difference. If not, then I'll keep using good old Domino 10x. Thanks!!
From my experience working in small, family owned bakeries I can tell you that the reason they used 6x instead of 10x is because it is cheaper! I will say that I never noticed a difference in the taste, texture, or general quality of icings or baked goods when using the 6x. It does clump like crazy though! Unless you can get it easily or much cheaper, I would stick with the 10x- JMO.
Amber
Thanks sweetamber ... that's very good to know! I think I'll stick with the 10x.
No problem- I am just so happy to have some bit of kmowledge to share!
I am a very experienced baker but have only recently started wanting to seriously get into decorating and I have learned so much here from all of you very talented people!!
Amber
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