Happy Friday!

I've been using C&H Powdered sugar forever.  Since I've started making cakes for other people, I've been trying to save a little in my costs where I can.  I found Daily Chef Powdered sugar at Sam't Club and it' quite a bit cheaper then C&H.  I do know that it's made with beet sugar and not cane sugar like C&H.

I am mainly talking about buttercream results here...

What do you all use?

Do you think there is a difference in powdered sugars?

Thanks!
Christina 

Stay Sweet!!

Short Answer is No. They are not all equal. If I make buttercream icing with something other than cane sugar it's gritty. But experiment with a small batch and see what happens. :) If you're looking for something cheaper, look for other "cane sugar only" brands and experiment.

Might be able to get away with beet sugar in a cooked icing though (like smbc), but I haven't tried it.

 candymaking books all recommend cane sugar.  I'm sticking to that.  "C&H" powdered sugar from the grocery store.

If your making crusting butter cream it does indeed matter in my experience. Non crusting butter cream...not so much.

In the interest of saving some $, I tried once to stray from C&H brand. I will not be doing that again. Buttercream was gritty and would not crust quite right.

Learning from doing, is sometimes well worth it in the long run.

This is a lot of good advice.  Thanks ladies.  I think I'll use the Sam's powdered sugar for something else and use the C&H for business cakes.  Saving money isn't as important as a happy client!

:-)

Christina

Has anyone tried making their own powdered sugar?  Does a cup of granulated sugar make a cup of powdered sugar? I can get a 25 # bag of sugar at Costco for $10.  Just curious.............

Can you grind it as fine though? try it with a small amount and see if it makes your icing gritty, I use 10x powdered sugar. If you do try it, please let us know! That would be very interesting!

I sure would like to hear the results of this experiment as well!