I'm hoping someone can help me. My supplier delivered an off-brand powdered sugar that they swear is 10x, but I don't quite believe it. It took way more powdered sugar in my icing and the powdered sugar seemed to just dissolve into my butter/crisco mix. It also didn't crust very well.
I understand that the lower the number 14x, 10x, 6x, 4x, the finer the screen the powdered sugar is able to be sifted through. I found one site that says "most" bakers use a 6x powdered sugar...have never heard that before. Does anyone here use 6x, how much more powdered sugar does it take, and does your icing still crust.
Any feedback would be welcome.
Edited: I think I reversed the numbers...the higher the number, the finer the screen it can be sifted through.
I know there are so many posts, just hoping someone is able to help.