Tohru Posted November 1, 2014 Share Posted November 1, 2014 What brand taste best? The frosting I made today to decorate cookies tasted like sweetened wet cardboard. I know powedered sugar doesn't always taste this bad - I'm thinking yummy powdered sugar donuts, powdered sweets... Quote Link to comment Share on other sites More sharing options...
JFSinIL Posted November 1, 2014 Share Posted November 1, 2014 Here we use C & H......but maybe you had rancid butter, or stale flavoring? Sugar is sugar, I think something else may have been off. What exactly was in the recipe? Do you have any sugar left to taste? Quote Link to comment Share on other sites More sharing options...
VaKim Posted November 1, 2014 Share Posted November 1, 2014 Powdered sugar does contain an anti-caking agent, and I'd imagine different brands use differing amounts. I've seen things about making your own using a food processor. I know I have tasted the plain powdered sugar from a bag of store brand before and it has a kind of metallic taste that is just nasty. So I know what you are talking about. It wasn't like the yummy stuff on powdered donuts at all. Quote Link to comment Share on other sites More sharing options...
Annie G Posted November 1, 2014 Share Posted November 1, 2014 When I worked in a bakery (the 1980's!) we could buy different grinds of powdered sugar. We used 6x and 10x- the 10x was more finely ground and melted in your mouth. The way a powdered doughnut felt. We used 6x to make buttercream because it was cheaper than the 10x. The industry standard used to be 10x for consumer sugar but I wonder if it still is. I used to be able to tell the difference between 10x and 6x by tasting a tiny bit- it felt different! Also, I think they're adding a lot more cornstarch to the sugar to keep it from clumping (and cornstarch is cheaper than sugar so I also suspect it's a filler) I use Domino. I have bought the Walmart brand but my family can tell the difference so I switched back to Domino. Don't you hate it when you go to the trouble to make something and an ingredient lets you down? Ugh! Quote Link to comment Share on other sites More sharing options...
Tohru Posted November 1, 2014 Author Share Posted November 1, 2014 There is a different ratio of sugar:cornstartch or other filler that changes the taste. I used to make this simple frosting recipe all the time, but haven't for years. This was the first time my frosting turned out icky, but it seems like for the past year or so everything we've used powdered sugar on has had that same not-good taste and I keep throwing out the bag and trying a new one. Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 1, 2014 Share Posted November 1, 2014 I've been noticing it more too. I think it's more likely to disappear in a cooked frosting. Also, sometimes in candymaking we'll go with an organic powdered sugar that uses an alternative starch to prevent clumping because the taste seems purer. Quote Link to comment Share on other sites More sharing options...
chocolatechip Posted November 1, 2014 Share Posted November 1, 2014 I think C&H tastes better than the store brands. Quote Link to comment Share on other sites More sharing options...
Jann in TX Posted November 1, 2014 Share Posted November 1, 2014 It is the filler... I do a lot of cake decorating and it is sad that I now have to read labels of a simple product like sugar because they are putting fillers in-- supposedly for texture--but now it seems to cheapen the product (texture was fine 2 years ago-- but now they have nearly trippled the amount of corn starch!). I've been leaning towards the organic stuff... Quote Link to comment Share on other sites More sharing options...
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