Powdered Sugar In A Food Processor.....
Decorating By MichelleM77 Updated 17 Oct 2007 , 10:56pm by MichelleM77
Has anyone put their 10x into a food processor to get it even finer? I was thinking about this and then happened to watch Alton Brown do this last night while making an angel food cake. Two minutes in the processor and you get "fine" sugar.
I've been using the Buttercream Dream recipe from here and find it gritty. I've read conflicting info about whether or not it's the PS or the Crisco making it gritty (haven't gotten around to trying out high-ratio to see if that makes a difference) and thought I would start with trying the food processor trick first.
Anyone try this and was it worth the extra time?
I haven't tried this trick yet. I saw Alton Brown yesterday too. I really like watching him, he reminds me of that scientist for kids Beakman I think his name is. I have to make some new icing today, I will try it. 
When I moved to FL, I was unable to find extra fine sugar, also known as bar sugar. I use it in all my cakes and it dissolves readily in ice cold liquids. So I had to make my own, whirling regular granulated sugar in the FP or blender. I've never tried making powdered sugar finer though
Did Alton, (YUMMY!,) put powdered sugar in the FP or regular sugar? I know that you can make superfine sugar, like for baking or stirring into cold beverages like iced tea, by putting granulated sugar into a FP or blender. I've never heard of getting powdered sugar even finer.
I put my powdered sugar in the FP instead of sifting to get out the lumps when I make fondant.
That's right, he did put regular sugar in the FP to make superfine sugar. Getting my sugars all mixed up! 
So any advice how to make my BC smoother and not so gritty?
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