I heard somewhere of a "3X" or some sort of sugar which is minus the calcium/starch/additives in regular powdered sugar. Holds up great for unsupported royal icing pieces - anyone know of a supplier for small (10 lb or so at a time) quantities? I'm saying small quantities because I'm assuming it hardens into a block rather quickly without the additives - a misconception or truth?

By Mikeh (Mikeh) on Saturday, February 05, 2000 - 02:59 am: Edit

Powdered sugar comes in 2X, 4X (some places they are combined into 3X), 6X and 10X -- with 2X being the coarsest powder and 10X the finest. 10X is what you see at the grocery store. I believe that all powdered sugars have starch in them.

The following additives may give you more guidance regarding royal icing:
Cream of tartar or lemon juice -- whitens icing and strengthens it while wet; too much curdles it and it goes crumbly.
Glycerine -- more time before it dries out; required for using royal icing as a spread icing, such as on a classic English wedding cake.
Gum tragacanth or gum acacia - makes the royal icing stronger after it dries
Corn syrup - increases flexiblity of royal icing.

Cheers, Mike

By Toots (Toots) on Saturday, February 05, 2000 - 06:46 pm: Edit

I use 12 X for all my cakes and my run sugar, and royal icing pieces. It is not any stronger, but it is easier incorperated, and less likely to clog my tips when making things like lace points, and emboridery.

Amy

By Panini (Panini) on Sunday, February 06, 2000 - 07:54 am: Edit

I usually run buttercream but I do use 12x for frosting on kids B'day cakes. It has a higher starch content.The finer the sugar the more starch is needed to prevent caking.
Emily, Mikeh give you good information on additives. For the lace work pieces you should use 2x and a gum additive.Its available through bakery supply and I believe they are 25# bags.

By jeee on Wednesday, March 15, 2000 - 08:46 am: Edit

If its for non edible show work , we used to use vinegar to make it strong and lemon juice for ckaes that are to be eaten.