I know that this topic has been revisited over and over, but I have not heard anyone suggest or ask about this.....?


Can I use 4x or 6x powdered sugar instead of 10x

If the 10x is the finest, that means you get more "sweetness" per cup. Keeping that in mind, shouldn't I be able to use the 4x or 6x and get less "sweetness" per cup.

I know that I will probably have to measure then sift, to get the consistency right, but it would be worth the time to make my bride happy about "less sweet" frosting.

This is just my logic, but won't this cut down on the "sweetness" factor.

Please offer suggestions and experiences!

tcp

I honestly don't know the answer to this, I know you can add salt to cut down on sweetness, that is normally what I do, I always use a generic brand of powdered sugar and I have no idea what X's it is, but it works ans taste good and I NEVER get anyone saying it is too sweet, but I taste test and add salt to cut down on that

Interesting question...I guess maybe since the 10x is finer it would offer more surface area and be "sweeter" on a chemical level but I really don't think it will change the taste much. It will still be really sweet to the taste if you use 4x or 6x.

If your bride doesn't like sweet frosting, you may want to try another kind like cream cheese buttercream, or italian/french/swiss meringue frosting. I think that with pretty much all powdered sugar frostings, you get that typically really sweet taste. Good luck!

I use lemon juice in place of the liquid in my BC and it cuts down on the sweetness. Just don't try to color BC with lemon juice because the lemon will bleach the colour out. The lemon also works for BC made with all butter, it bleaches it.

All the 10x means is that it is sifted 10 times....that would not affect the sweetness.

snowboarder, that's exactly what I am saying! The 10X means it has been sifted 10X's and therefore the sugar is finer. I just didn't add that it made it finer because I figured that was a given!

I have used a bit of salt in mine and I have also used the Buttercream Dream recipe from this site which uses unsalted and salted butter to cut down on the sweetness. It's really good.

Hi,
If I'm doing a cake for someone that really doesn't like real sweet buttercream, I add a 3 oz size/block of cream cheese to icing and decrease the amount of water.

I have heard of some people using cornstarch in place of some of the sugar! I have never tried it myself though.......it would seem to reason that this may work since a portion of confectioner's sugar that WE buy ( at least the stuff I buy) lists cornstarch as an ingredient in it anyhow.

Thread on 6x sugar:

http://www.cakecentral.com/cake-decorating-ftopict-34519-.html

These threads on hi-ratio frosting might be helpful:

http://www.baking911.com/asksarahbb/lofiversion/index.php?f138.html

http://www.cakecentral.com/cake-decorating-ftopict-41674.html

http://www.cakecentral.com/cake-decorating-ftopict-28256.html

http://www.cakecentral.com/cake-decorating-ftopict-37438-.html

http://www.cakecentral.com/cake-decorating-ftopict-28256.html

http://www.cakecentral.com/cake-decorating-ftopict-23641.html

Have fun!