I just got 6x powered sugar from Gordon's do I have to do any thing different to it to make butter cream frosting(stiff, beat long ect..) ? I have been using 10x for a long time is there a differents between 6x and 10x?

Thanks you
Debbie

I have read where 6X is the preferred confectionary sugar but that is something not easy to come by for most people. I seem to remember 4X sugar at one time in the grocery stores. Something about the texture being better from what I remember.

I think 6X is preferred like hi ratio shortening is preferred to regular Crisco (shortening).

darkchocolate

I have seen the 6x at sams club ....I think it has to do with the number of times it is sifted....other than that...don't know.

The 6x means it has been sifted six times. I was taught in my Wilton class to use 10x and then sift it one more time so it wont' make the icing griitty. I don't know if it makes much difference, but that's how I've been doing it. I hope this helps!

6x vs 10 x Sugar:

http://forum.cakecentral.com/cake-decorating-ftopicp-643383-.html

I also buy the 6x from Gordon's. FYI, it's really packed in there so be sure to sift well or weigh for accurate measuring.
HTH