Hi everyone, So I always use 10x sugar in my buttercream. Will it make that much of a difference If I use 6x? I know the difference is that 10x was just cut more than the 6, but will it change the consistency of my buttercream? 6x is much cheaper so I'm trying to cut back on costs. HELP
I think that number just refers to the number of times it has been sifted by the manufacturer, not the size of the particles. So if you buy the 6x you should probably be ok, but I would sift it again before you make your buttercream. But I sift everything anyway!