Okay...here is one that I haven't seen much about...other than to debate if one sifts or not...so this is really more for those that sift...
So calling all sifters of your 10X sugar before adding it to your buttercream...how do you do it without making such a mess? I have tried several methods, and I know that 10X isn't the neated to start with, but when trying to mass produce, there has to be a fairly easy/clean method.
How does everyone that sifts on here do it?
Curious
C
I have a large crank sifter that holds 2# of powdered sugar. I don't crank it all the way around, i find that makes a huge mess 
. I just move it back & forth across the bottom. Works great!
I swear - there is NO WAY OUT THERE that is "mess free" when it comes to sifting sugar. My kitchen looks like a huge powder puff everytime 
. I've tried all methods. I have this BIG issue with static electricity when I use my sifter. It jumps out of the bowl, jumps on me, jumps everywhere within a 2 foot radius. Drives me nuts 
I also have the crank style that holds 2 lbs. It just flies everywhere 
. I think it's the metal brushing against itself when sifting. I don't know. I'm open to anything new myself. Let's all PRAY that someone out there has a proven method 
ok...sorry to bust in on someone else's thread...but what does 10x sugar mean? i'm assuming something to do with sifting...but i never sift my powdered sugar, i just make a double batch of frosting(wilton recipe) and use an unopened bag of powdered sugar so i don't have to sift...But i did notice that one of the recipes i want to try out says 10x sugar....
10x = confectioner's sugar = powdered sugar. I live in a high humidity area and even the 2# plastic bags of sugar have lumps.
Incidentally, powdered sugar is just ground up granulated sugar. 10x is the size of the mesh screen used by sugar manufacturers to determine how fine the sugar has been ground, not how many times it's been sifted.
90% of the time I don't sift. : O
Yes, it's true.
I never sift, never ever... I dont find it in any way productive, other than in making a complete mess! I have a KA and make my buttercream in that, in double batches and never get lumps.... 
I buy the 7 pound bags of powdered sugar from Sam's and I never sift and never have lumps. I live in the Carolinas so it is very very humid here. I have noticed Domino's has tons of lumps though.
I also never sift. My Wilton instructor told us to always use Dominos & not generic. I buy the big 7 pound bags at Sam's and put it in an airtight container. I have not had clumping issues (knock on wood).
when i started doing my first wedding cakes i stopped sifting lol my hands got tired!! it took too much time.. lol as jamiet said i do the same as she does at least with bc.. now when i first tried mmf i did sift lol but if i get the hang of it (as i've only made 3 batches so far) i may even skip that lol...
As of last year I am now a sifter. I got one of the older style crank type sifter for my granddaughters to help me make cakes. Well now I sift all my powdered sugar AND my cake mixes and other dry ingredients. It's all in what you like. Me, I enjoy sifting. It's relaxing to me. It takes only a few seconds and I see a little difference. I didn't have a problem with lumps before, I just like to soft. I know, I'm in the minority and weird but hey it works for me.
I'm sickened by the memory of how much time I wasted sifting and then wasting more time cleaning up the mess. I just stopped one day--probably in a hurry---and discovered that there was NO difference. My BC is smooth and there's never even one lump in my royal icing. ( On humid or dry days!)
I say Liberate Yourself!!!!
I have a large crank sifter that holds 2# of powdered sugar. I don't crank it all the way around, i find that makes a huge mess
. I just move it back & forth across the bottom. Works great!
DITTO!!!
I am also a sifter, I have 2 of the metal sifters, a hand crank and the one handed squeezer (technical term, of course).
Maybe it just me, but when it comes out of the bag it is compacted. Once sifted it seems to have more volume, hence using more than likely the correct amount in the recipe.
I also sift all of the cake mixes for various reason:
1. It's a little lumpy
2. there have been some threads about others things other than just mix coming out of the boxes.
3. It seems that the cake has a better texture.
Call me nuts, but I have to sift, just gives me better results.
Ladivacrj
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