What is 10x (or 6x for that matter)? It is a particular grind for powdered sugar, which typically is mixed with an anti-caking agent, such as a starch. Powdered sugar is also called confectioner’s sugar or icing sugar, and is used for quick mixing buttercream and icing recipes, and for sprinkling and decorating desserts.<\/p>\n
Read more about the differences between powdered sugar and superfine sugar<\/a>, and try the recipe below using powdered sugar as a cooking coating.<\/p>\n [yumprint-recipe id=’3′] <\/p>\n","protected":false},"excerpt":{"rendered":" What is 10x (or 6x for that matter)? It is a particular grind for powdered sugar, which typically is mixed with an anti-caking agent, such as a starch. Powdered sugar is also called confectioner’s sugar or icing sugar, and is used for quick mixing buttercream …<\/a><\/p>\n","protected":false},"author":1,"featured_media":393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[316,297],"tags":[15,27,38],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.pastrysampler.com\/blog\/wp-content\/uploads\/2014\/08\/10x-powdered-sugar.jpg?fit=600%2C400&ssl=1","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-6k","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/392"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=392"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/392\/revisions"}],"predecessor-version":[{"id":1357,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/392\/revisions\/1357"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media\/393"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}