Should I Only Use Pure Cane Ps For Buttercream Icing?
Decorating By indigojods Updated 31 Jan 2007 , 11:15pm by weberm05
I have only ever used "Pure Cane" powdered/confectioner's sugar for my buttercream because that is what my Wilton instructor recommended. I cannot remember what the reasoning was though. What do you guys think? Does it really make a difference?
hmmm I dont think I use that .. I use the good old boxed stuff ... for $0.76!!! I just sift it once and I'm good to go!
Here in Aus. we can get pure icing sugar or icing sugar mixture. I use the icing sugar mixture because it has some flour in it so doesn't taste as sweet to me. Except for the times I need to make it gluten free, then I use the pure icing sugar. It doesn't seem to make a difference either way. They both turn out the same. often the pure icing sugar needs to be sifted more than the icing mixture though. It gets harder and lumpier.
HTH
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