10X Sugar And Cane Sugar

Decorating By inspiredbymom Updated 19 Jan 2012 , 10:59pm by BlakesCakes

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inspiredbymom Posted 19 Jan 2012 , 4:35pm
post #1 of 5

I have read "somewhere" that 10x sugar is finer than regular powdered sugar. Is this true and is it worth the extra money?

I currently use the great value store brand. It does not say cane sugar. Cane sugar is twice the money here. I have had good luck with it but am always looking to improve things! What are your thoughts?

Thanks for your opinions!

4 replies
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Texas_Rose Posted 19 Jan 2012 , 4:41pm
post #2 of 5

I always buy 10x cane sugar.

I think the generic sugar is 10x also, unless it's marked something different. I've seen big boxes of 7x at Sam's.

I quit using Walmart's generic sugar a few years back because it had an odd chemical taste. I don't know if it still does, but it was worth the extra 50 cents to me to get better sugar and not end up throwing out batches of frosting.

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sillywabbitz Posted 19 Jan 2012 , 6:36pm
post #3 of 5

Powedered sugar that does not say Cane Sugar is partly beet sugar. Beet sugar has a tendency to make buttercream grainy. And it's one of those things you can use generic PS for years and one day you just get a bad batch. Happened to me and I finally committed to 10X cane. Where I am the price difference isn't super significant. Oh and at my sam's the bulk PS was beet sugar and it totally changed the consistency of my buttercream. Luckily I could still use it for other things like cookies but it just didn't cut it for BC.

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scp1127 Posted 19 Jan 2012 , 7:52pm
post #4 of 5

Sam's Domino sugar in the exact same bag is inferior the supermarket bags too.

I have recently had to start buying sugar in larger quantities for a national project. Because it was melted, I didn't notice a difference. Then I used some to make a cake. I always sift all of my dry ingredients and this sugar left large crystals in the sifter. I ended up running the sugar through my processor to fix the consistency. But this extra step is not cost effective. I now keep the sugars separate and still go to the good stuff for cakes.

The number before the x is how many times it has been ground and indicates how fine the crystals end up. The cornstarch is added because the crystals tend to stick together as the get smaller.

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BlakesCakes Posted 19 Jan 2012 , 10:59pm
post #5 of 5

If the box/bag doesn't say cane sugar, then it's beet sugar.
I don't like the results with beet sugar.

All US powdered sugar has about 3% cornstarch to prevent caking & sticking during processing.

The number indicates the # of times it's been ground, the higher the number the finer the powder.

I use Domino 10X or C&H.


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