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( www.wiltons.com) 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.

4 comments:

Thank you for visiting. I hope you liked the post. Let me know by leaving a comment or use my shout box to let me know you were here.

If you can't find it on my blog use Google Search

ALL ABOUT CAKES disclosure policy

This policy is valid from 29 October 2009

All About Cakes.

This blog is a personal blog written and edited by me. For questions about this blog, please contact DCRose @ rosieg47@gmail.com.

Any content may be used for personal use. Please feel free to share on your blog. I only ask that you please include a connecting link and reference to where you obtained the material, recipes, pictures, information, lists, vendors, etc.

This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content.

The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

The owner(s) of this blog would like to disclose the following existing relationships. These are companies, organizations or individuals that may have a significant impact on the content of this blog. Designer Cakes by Rose.

http://disclosurepolicy.org/generator/usage

To get your own policy, go to http://www.disclosurepolicy.org

Subscribe Now: Feed Icon

Become an Adgitize Affiliate

Adgitize your web site.