Sunday, October 19, 2008

To sift or not to sift? That is the question!!!

Hi there,

Today I decided to let you in on a truly wonderful, time saving tip regarding sifting your powdered sugar. DON'T. In all icing recipes you will find next to the measurement for powdered sugar, in parenthesis, the word (sifted). Well I am here to tell you that I learned along time ago that this is a true waste of time. If you will look on any package you will notice printed on it is 10X powered sugar. This means that the company has already been so diligent to sift the sugar for us ten times. There is no reason whatsoever for us to have to do it again. The packaging today is much better than it was years ago. And the process has also been improved. The most you need to do is to place your sugar in your large mixing bowl, and with your wire whisk, fluff it up. This will break up any clumps and you are ready to go.

Below is Wilton's( butter cream icing recipe. Try it out my way and see the difference:

Place your sugar in the mixing bowl and fluff with wire whisk.

Place your butter in the mixer whip
Add your shortening and whip till fluffy
Slowly add your milk and vanilla
Beat until fluffy
Turn down the mixer to med speed. The faster you blend, the more bubbles in the icing you will have.
Now add your sugar(unsifted)slowly to the mixer. Keep clearing the sides of the bowl.
After all the sugar has been added, let the mixer run for about 3 minutes. Keep clearing the sides of the bowl and bringing the icing from the bottom of the bowl to the top by using your spatula.
The results will amaze you! You will have a light, bubble free icing. Easier to frost your cake or cupcakes.


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