First...I'm assuming that 6x or 10x is the number of times the sugar has been sifted...is that correct?
So...based on that (if I'm correct)...can I substitute 10x for 6x in a recipe for Brite White buttercream icing?
I called my local cake decorating store and they said that they have sugar that been sifted 10x, but don't have (maybe never heard of) the 6x.
I am making the Topsy Turvy cake (Wilton) today for my daughter's b-day party tomorrow.
Thanks!!
The last bakery I worked in we only used 6x because it was so much cheaper through our distributor. I couldn't really tell a difference in the way recipes turned out and I'm picky. But at home I use 10x because you don't really have to sift it as much...the 6x was always a lot more lumpy.
Amber
Pretty much anything you get at the store is 10x- the other grades are generally only available to foodservice, like bakeries and restaurants. The number refers to the fineness of the grind and not to how many times it's been sifted.
Amber
edited to add: don't feel dumb for asking! That's how you learn new things 
it refers to the grind..there is several "X's" out there including a 12X
6X is industry standard
but for Royal icing the finer the grind the better the results
Quote by @%username% on %date%
%body%