Beet Sugar?

Decorating By jstritt Updated 3 Sep 2006 , 1:36am by wendysue

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jstritt Posted 2 Sep 2006 , 3:10am
post #1 of 6

In the Wilton Course 1, my instructor told us to use only name brand icing sugar because it contained no beet sugar like the generic brands. Does this beet sugar really make that much of a difference in the consistency or quality of icing?

5 replies
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JoAnnB Posted 2 Sep 2006 , 5:45am
post #2 of 6

Yes it does make a difference, if you use beet sugar rather than cane suar. However, many bargain brands are cane sugar and work fine. Just pay attention to the labels. I use a discount brand all the time, with no problems. You should watch out for lumpy sugar. if I decide not to sift, I put the lumpy sugar in a work bowl, and stir it very well with a whisk. If it still seems lumpy, then I sife.

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birdgirl Posted 2 Sep 2006 , 9:50pm
post #3 of 6

Yes it does--grainy end product with beet sugar! I make sure I am getting cane sugar only. The same goes for granulated and candy making.

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KylesMom Posted 2 Sep 2006 , 9:59pm
post #4 of 6

How do you know which type it is if it doesn't state it on the package?

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birdgirl Posted 3 Sep 2006 , 1:26am
post #5 of 6

I assume if it doesn't say it is probably beet sugar....

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wendysue Posted 3 Sep 2006 , 1:36am
post #6 of 6

A agree... if it doesn't say cane, it probably isn't. Cane is more expensive than beet and the manufacturer would want you to know that's what you were getting. I've been told that beet is no good for making frosting, so I'd pay a little extra and go with a bag that states the product is cane. icon_wink.gif

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