6X Vs 10X Powdered Sugar

Decorating By CakemanOH Updated 1 Jul 2013 , 12:45am by JoMama

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cakemommy Posted 9 Nov 2006 , 6:14am
post #31 of 35
Quote:
Originally Posted by Phoov

I use CH powdered sugar....don't sift....and my buttercream is wonderful. I use half butter and half Crisco.





I'm with you! I do the very same thing and have people rave about it's taste and texture (if you believe that!)

Thank you for clearing that up though! I appreciate it! As I get more experience under my belt and am able to experiment with my different options I'll definately give the different versions (if you will) of sugar a try!!!!!



Amy

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TiffTurtle Posted 9 Nov 2006 , 8:31am
post #32 of 35

i also use regular 10x powdered sugar , crisco and butter...i havent noticed a gritty feel ...but now im wondering what the other would be like..it may be a case of you dont notice a difference until you have tried the other....but im like so many other people and cant even find that kinda stuff around here...all i have close are grocery store bakerys and walmart...i have asked both of them about hi ratio shortening and they had no idea what i was talking about...go figure...

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CakemanOH Posted 9 Nov 2006 , 7:54pm
post #33 of 35
Quote:
Quote:

I wonder if the 6x powdered sugar would still mix okay if I use the hi-ratio shortening (Sweetex) and not the icing base (since I'm having difficulty getting a hold of it).




It will mix fine. The idea behind using hi ratio is it is able to absorb and hold the hi ratio of sugar and water.

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Melvira Posted 9 Nov 2006 , 8:06pm
post #34 of 35

Tiff, I am guessing you are right, you won't know the difference until you try the hi-ratio stuff, then you won't want to go back to the regular!! I am afraid that will happen, so maybe I shouldn't try it!! haha! I WISH I had a cake supply store around here like a lot of you have... can anyone suggest the names of popular ones so I can search for the closest location. It would be worth the drive if I made it a day trip and found lots of stuff I needed!

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JoMama Posted 1 Jul 2013 , 12:45am
post #35 of 35

Crisco went to zero trans fat and that greatly affected the stability of my icing for stacked cakes. I found an alternative at Wal Mart, but, it still wasn't as stable as I wanted for wedding cakes. I purchased Alpine Hi-ratio shortening and it solved my problem. It works up very smoothly and holds up to the warm summer temps. I ran across the 6x confectioners sugar when researching bulk options. After reading this thread and seeing the price savings, I am going to give it a try, because, I've been having lumping problems, too.

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