Do You Sift Powdered Sugar For Bc?
Decorating By aprilmanning Updated 14 Sep 2007 , 9:47pm by 4starcakes
I usually sift my powdered sugar when I make buttercream - although I'm really not sure why. Do you? Why / why not? I've got to make a bunch of buttercream here in a few minutes and would like to safe time by not sifting if I don't have too.
Just wondering what the benefits are!
If it doesn't look to have too many lumps, I don't bother sifting for the first adding of sugar. BUT, if I need to add some later, I sift it, since this is when it seems to get lumpy. I also bought an 8 cup sifter and use a shower cap on it to keep the sugar dust under control.
Sifting does a couple of things.. most obviously, it reduces the chance for clumps of sugar in the buttercream/finished product.
Since I mostly work with sugar in a bakeshop with large bins, etc, the other purposes are to make sure that the sugar is okay-- if it's gone bad (i.e. bugs have gone into it, happens sometimes even in our school kitchen that is scrubbed ceiling to floor three times a day) you find out if you sift it. Also, if there's anything other than sugar that accidentally got into the sugar bin, you can strain it out while sifting.
I double sift my sugar and triple-sift it if I'm making choc. buttercream. That's just what they taught us in school and I'm yet to have problems!
I don't sift. After reading here on CC, I did sift for a while but quit since I did not notice any difference so it did not seem worth it to me.
The one and only time I'll sift (and also add piping gel) is if I'll be using the grass tip for grass or fur as that tends to clump very easily.
If it doesn't look to have too many lumps, I don't bother sifting for the first adding of sugar. BUT, if I need to add some later, I sift it, since this is when it seems to get lumpy. I also bought an 8 cup sifter and use a shower cap on it to keep the sugar dust under control.
Excellent idea on the shower cap!! My new sifter has four interior bars and throws all kinds of dust!
I always do.
I want to catch something before a customer does (piece of fingernail, hair, or what ever from the processing/packaging plant, bug etc).
I always sift mine. It was instilled in me when I took my decorating classes. The chef says it's better for piping, and also leaves a smoother finish on the cake. I guess it's a personal preference. 
I do. Maybe it's the humidity in Florida, but the ps here is always bumpy. It's easier to catch it before than after.
I've switched to mostly IMBC and that's one of the best parts - no sifting!!!
Christy
always! I didnt used to until occasionally I was getting lumps in my BC! So now it is worth the 2 minutes to do it. I even sift cake mixes.
I recently started sifting my powdered sugar... I had a couple of times when I would tint my BC pink or purple and these little white spots would appear (and I know it wasn't undissolved salt because I didn't put salt in it). Some of the people on the site suggested sifting the powdered sugar and I have not had a problem since.
(P.S. I HATE sifting though, it is a P-A-I-N in the A**!!!!!)
My cake teacher told me that powdered sugar only needed to be sifted if air had been introduced to it, so the new bags of powdered sugar didn't need to be sifted. It is air that causes clumps. I sifted for about the first 2-3 weeks of making BC, but now I just about never sift. No problems for me!
Yep, I always sift powdered sugar. Anything powdery actually - pudding mixes, cake mixes, etc.
I usually sift at least once. Most times twice. I don't know if it really makes a difference, but I want to try to get my bc as smooth as possible. I'm working on mastering a smooth finish, but not sure I'll every make it. I only bake as a hobby so I don't get as much practice time in as I would like. It takes me forever to ice a cake because I am never satisfied! 
I can not stress enough how important it is to sift the sugar. Recently I bought a 2# bag of NAME BRAND EXPENSIVE SUGAR, and didn't sift because I was really tired that night. I found a heavy duty staple in the sugar. It could have seriously hurt someone if they had swallowed this thing.
I called the company and they took down the batch and lot number from the bag. I have also literaly found hard rock pieces, hair and strings in it before (this same brand).
I also sife my box mixes when I use them.
Wanda
I can not stress enough how important it is to sift the sugar. Recently I bought a 2# bag of NAME BRAND EXPENSIVE SUGAR, and didn't sift because I was really tired that night. I found a heavy duty staple in the sugar. It could have seriously hurt someone if they had swallowed this thing.
I called the company and they took down the batch and lot number from the bag. I have also literaly found hard rock pieces, hair and strings in it before (this same brand).
I also sife my box mixes when I use them.
Wanda
Yup-- anything can get into your mixes, even prior to packaging. Sifting catches anything bad before hand.
i never sifted.. and almost gave up my cake making hobby because my cakes never looked good.. the BC never worked right, and i could never smooth it out!
today, i sifted for the first time.. i almost cried, my BC was so perfect!!
SIFT SIFT SIFT!!!!
I sift my powdered sugar and cake mixes. I too have found some small little rocks or pebbles in the name brand powdered sugar. Better safe than sorry!
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