I sift my powdered sugar by hand with a whisk it seems to do the trick and is easier than the hand sifters that you buy. I just whisk it a couple times to break up the lumps if any.
Domino's sugar is always pre-sifted (look for anything saying "10X") that means it's been sifted in the factory 10 times prior to packaging. The only thing is with the handling of the sugar once it's been sifted at the factory and then transporting and handling again at the grocery store - there are lumps again. Pre-sifting insures smooth icing. If you do intricate detail piping (using tips 1 or 2) clogs can be a disaster. Better safe than sorry. Do you have the sifter with the handle that turns in a circle? That one is pretty easy on the hands and wrists. Throw away the squeeze one right away if that's what you have. Hope this helps. 
Domino's sugar is always pre-sifted (look for anything saying "10X") that means it's been sifted in the factory 10 times prior to packaging. The only thing is with the handling of the sugar once it's been sifted at the factory and then transporting and handling again at the grocery store - there are lumps again. Pre-sifting insures smooth icing. If you do intricate detail piping (using tips 1 or 2) clogs can be a disaster. Better safe than sorry. Do you have the sifter with the handle that turns in a circle? That one is pretty easy on the hands and wrists. Throw away the squeeze one right away if that's what you have. Hope this helps.
I agree, the sifters that have the circular motion are easier on your hands than the squeeze ones.
10x refers to the manufacturing process not how many times it was sifted. It refers to the fineness of the screen or mesh of the sieve that the sugar is originally processed through. 10X is the finest screen, giving the finest particles of sugar.
Hugs Squirrelly Cakes
I was given the 10x information from my instructor and I will bring it up to her and discuss it in class. Maybe teachers don't know everything. Thanks for another outlook.
Hi BJ,
Didn't mean to come across as a know it all, haha, hope I didn't, It is an interesting misconception and it is even posted on a few sites as fact. However it is actually the initial processing at the sugar plant that determines the screen size it is processed through and the size of the particles.
Many sifters are sold using the same kind of terms, referring again to how fine the gauge of mesh or screen of the sifter or sieve is.
Interesting though, isn't it?
Hugs Squirrelly
I buy it already sifted..... Always use the Confectioners Sugar 10x...
I only buy the 10x also, and I have never had problems with lumps.
Throw away the squeeze one right away if that's what you have. Hope this helps.
LOL........I totally have the squeeze one and I can't stand it!!!!!!!!!!! It isn't so bad for anything but 10x sugar. That just never wants to go through so I won't sift it.
LOL MrsMissey...good ol' home remedies.
Thanks for clearing that up Squirrelly, my past instructors also said the 10x meant that it was sifted 10 times. They are teaching this everywhere.
I buy the 10x powdered sugar also but still sift (just started sifting again) because it does make it finer and easier to blend. And you can still have lumps even if it is the 10x.
Wish I'd read this post this afternoon. I got Domino sugar today cause I was so excited that pure cane confectioner's was actually on sale at less than store brand - DUH! So, I never sift, and it's never been a problem, until tonight. Made two batches of MMF and the second one (made with today's purchase) had veritable sugar ROCKS in it!! 
I didn't think you could get that even with slightly settled IS, but perhaps the hot MM's hitting them made it worse?
Would love to know if sifting would save me from this ever happening again. I got a couple bags, I was so thrilled at the price, and if sifting will rescue them for me, that would be great!
Thanks!
Bekah
Wish I'd read this post this afternoon. I got Domino sugar today cause I was so excited that pure cane confectioner's was actually on sale at less than store brand - DUH! So, I never sift, and it's never been a problem, until tonight. Made two batches of MMF and the second one (made with today's purchase) had veritable sugar ROCKS in it!!
I didn't think you could get that even with slightly settled IS, but perhaps the hot MM's hitting them made it worse?Would love to know if sifting would save me from this ever happening again. I got a couple bags, I was so thrilled at the price, and if sifting will rescue them for me, that would be great!
Thanks!
Bekah
Hi Bekah,
Humidity is powdered sugar's biggest enemy and why cornstarch is added to all powdered sugar, both cane and beet, in the U.S. or Canada. Sometimes sugar goes on sale because it is an older batch and you will get the lumps but sometimes you get the lumps even if it is fresher. Doesn't matter it still can be sifted. People prefer to use sieve or strainer mesh type apparatus now but I still use the old handturn crank, with lumps in a sieve, you will still have to stir those lumps to break them up to get them to pass through the sieve.
Yes they can be rescued, I still sift all of my powdered sugar mainly because I live in a humid climate.
Hugs Squirrelly
gma, Do you mean that you sift your cake mix also? thanks
I'm an instructor and was taught that the 10x meant it was sifted 10 times!!! So, of course, I've taught my classes that info. Guess I'd better re-inform! True, instructors don't know everything! But we try to pass on the truth as we know it! (I believe that I received that info on the instructors' videos from Wilton!)
I'm an instructor and was taught that the 10x meant it was sifted 10 times!!! So, of course, I've taught my classes that info. Guess I'd better re-inform! True, instructors don't know everything! But we try to pass on the truth as we know it! (I believe that I received that info on the instructors' videos from Wilton!)
Well don't feel bad, it is a common misconception.
Hugs Squirrelly Cakes
ok, so if the ps increases in volume after it's sifted (apart from turning my entire floor and counter into a staticky, sugary mess - ok, not so unusual, that) Anyway, what measurement should I believe? Before or after sifting, or should I try to go by weight to avoid confusion?
ok, so if the ps increases in volume after it's sifted (apart from turning my entire floor and counter into a staticky, sugary mess - ok, not so unusual, that) Anyway, what measurement should I believe? Before or after sifting, or should I try to go by weight to avoid confusion?
Haha, go by what the recipe states, usually it is weight. My own recipe is by measuring cup of sifted before you measure powdered sugar but most are not.
If you go by displacement, you get about 4 cups of powdered sugar per pound. But weight will give you more accuracy. Because the sugar in Canada is sold in Kg, I go by measuring cups as our bags are usually 2.54Kg.
Hugs Squirrelly
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