No, I’m not making a perfume recommendation here. Unfortunately when I was making the Orange-Cardamom Madeleines the other day I became aware of the fact that the large tub full of confectioners sugar I have has a perfume aftertaste.
I wish I had something more concrete to tell everyone, but this is all I got from the manufacturer:
Sugar is good indefinitely, but it can absorb odors when stored next to other types of products. It is possible that the sugar you purchased was stored either in the store or at the retailers warehouse next to or near an item that has a perfume type odor. They have stated that this is not harmful however it may cause the sugar to have an off flavor.
I don’t think the bag of sugar tasted this way from the get go, and the container I have it in was clean and had no strange odors to start with. Where did I go wrong? Maybe it was funny tasting from the beginning and for some reason I didn’t notice it when I used it last. I used to to dust some pecan sandy cookies and they tasted fine, but then the cookie itself was the main flavor contributor in my mouth. Maybe if I hadn’t sampled the glaze by itself before actually putting it on the madeleines I would have never noticed. I don’t know.
Has anyone ever had this experience? Is it possible that there’s some strange chemical reaction from putting it in a plastic container? Inquiring minds want to know.
{ 17 comments… read them below or add one }
I have had this happen with powdered sugar. Mr. Cakespy left it next to a bag full of bananas and everything after had this vaguely banana-ish taste. It wasn’t necessarily a bad thing in that case–but it was noticeable!
You know, I have no idea why this happened. I don’t remember leaving it next to anything. What’s especially strange that it tastes REALLY perfumey – it’s weird, that’s the only way I can explain it. Basically imagine a woman just walked by you who seriously dumped on the perfume, so much so that you can actually taste it – that’s kind of like the sensation but even stronger. I think I’d probably prefer the banana to perfume, although it’d be nice if it just didn’t happen
mmm.wierd. I have neve has it with sugar. I keep all that kinda stuff in airtight containers. But I have had the butter in my fridge pick up some odd flavors.
thanks for your comment on my vanilla beam post. I started my vanilla extract the other day!
Leslie,
You know, it’s the weirdest thing. I’ve had the butter thing too, even when I throw it in a plastic bag – it just starts to get this odd stale taste, never fails. That’s why I have to keep baking – mustn’t waste butter!
Good luck with the vanilla extract, and let me know how it goes. I’ve had my own starts and stops with that, that I really need to do a post about.
Anyways, thanks for the visit!
I have this problem with every single bag of conf. sugar I buy, Sometimes- after I’ve had the sugar for a while- the taste isn’t just “perfumey”, it’s actually “chemical”. I thought it was because it put it in (plastic) Rubbermaid containers, so I changed my dish soap so I’d have no fragrance residue, but it’s not that. It happens even if I put it in glass or keep it in the bag or put it in different pantry. It’s complicated by the fact that we used to have Febreeze plug ins in our outlets. Febreeze is cyclohexane, which masks odors and tastes, so I couldn’t even taste the perfumey sugar; now that those have been unplugged, I can taste it again. It’s a mystery, but it it really bothers me since I just don’ t know what causes it. Anyway- you’re not alone.
I just opened a new bag of powdered sugar. I made icing and it tasted almost like it was made with a bit of spoiled milk. I changed the butter. That did not help. I least expected the sugar to be the culprit, but it was afterall. It smelled off. Almost fruity. Combined with the ingredients for the icing, it tasted sour.
Anyway, I just wanted to say it isn’t necessarily your storage containers. This was a new sealed bag that had been in my house a few hours.
Aubrey,
That’s wild about the Febreeze. I was hoping for a more definitive answer from the sugar company, but whatcha gonna do. I’ve resorted to using only Domino sugar and I just keep it in the box it came in. I store it in the same cabinet where I keep my dishes, at the very top. I figured there’s no other food there, so it won’t pick up any odors. So far so good.
Ellen,
So weird with that icing taste. I really would love to know more about why this happens. Your case sounds especially strange…sour, weird. After this new batch of comments I think I’m going to have to do some more research on this.
i’m so glad i found this discussion. i just spent a lot of time making a jelly roll cake and buttercream icing (with powdered sugar as a main ingredient) to go on it! what a big waste of money and time! it tasted like soap!!! i threw the whole thing out! it has never been stored next to any thing fragrant. strangely, i use powdered sugar all the time to make cream cheese frosting and i’ve never had this problem. maybe the cream cheese masked the smell. or maybe it’s because i bought the sunnyside side safeway brand this time. what a strange mystery!
i just opened a fresh bag of generic brand powdered sugar to make an icing and i noticed that is kinda tastes like soap……SOAP!!!! people…….so now i have soapy tasting cinnimon rolls…..and yes i will eat them anyway cuz i took forever to make them….(no really i swear i spend about 4 hours)………..anyway i just wish i knew why this happens
Hi – I have this happen all the time. I can detect a perfumy taste with each box/bag of confectioners sugar I try. I made a simple glaze this week for a cake, and it’s all I can taste.I thought the same as many of you: that I had spoiled a box by storing some scented candles in the pantry. But, the next brand new box struck me the same. I started researching to see if anyone else had this issue, and you all have reassured me that I’m not insane!! I am convinced it’s the corn starch used to reduce moisture in the powdered sugar. So, I was thrilled when I found another blog on making your own powdered sugar (sans cornstarch, of course) and how easy it is using a blender.
Vivianne,
Gah! Making your own powdered sugar?! You’ve galvanized the MacGyver in me. But no link dude?
I did an abbreviated search on Google which brought up a plethora of links. Eegads! I personally like eHow‘s suggestion of using a coffee grinder. That seems like it might work out an even finer texture. Now if only I had a coffee grinder!
In the meantime, Domino has been very reliable for me and the dish cabinet has been working out.
Regardless, that idea of making your own sounds fab. One of these years I should do a special on “make your own” items. I’ve been wanting to try that with butters, nut butters, etc. If I had my own cow God only knows what I might do!
Thanks so much for stopping by (sorry for the late reply!)! And, your blog looks awesome. Right now mine unfortunately looks like doo-doo. One of these days I’ll get around to actually getting a better design up.
I’ve had this happen several times over the last few years. First I thought I kept it too long, and it was from the plastic bag (I don’t use it often) but the last couple times, I’ve purchased the sugar in a box (C&H is what I have now) but it still has a perfume taste. After a couple searches online, I’m glad to learn it’s not just me…
Btw, I tried making powdered sugar in the food processor but it was not a success. The frosting had a very grainy texture. Maybe I’ll try the blender, I saw a blog post earlier that mentioned the blender worked better.
So glad to see these comments. I’ve been thinking that my powdered sugar tastes like soap for a number of years now. However, I believe this is a recent development as in years gone by, I NEVER had this problem. Oh, well. I will be throwing out a batch of cinnamon-raisin biscuits. I wonder how restaurants do it!
I have had this problem too. I’m returning the next package I open that tastes like soap. Gross.
I have had this happen too but with regular granulated sugar. I am glad it is not just me. I thought I was developing some strange disease.
Wow, I was searching for this because I’ve had the same problem for years now. I buy a bag of powdered sugar, and never have it anywhere strange to store it. Even right after I open the bag it has a perfumey taste to it. It’s awful. I want to know what kind of sugar the bakeries use for their glaze? I am wondering if it matters what brand you get or a particular type? I usually buy the cheap kind in a bag, but see here some people have had the same problem in the box kind. Anyone find a reliable brand? It’s awful, I can’t make a perfect glaze like this!
First off, Amy, Marie, & Christine, sorry for the EXTREMELY late reply. Dawn, sorry for the somewhat late reply. And Kari, hey same day reply…miracles do happen!
Amy, I noticed when I blended some sugar in an attempt to make “superfine” sugar it turned more powdery. I don’t have a food processor *sigh for my pie crusts* so unfortunately I couldn’t tell you which works better. For now I’ve had luck buying Domino powdered sugar which is bagged and in a box. Keeping it on the top shelf with my dishes away from ALL other food seems to work. One thing to note about making your own…powdered sugar generally contains a certain amount of cornstarch so if you want to retain some of that thickening capacity add 1-2 tablespoons per cup of granulated sugar you are processing/blending. You probably already knew that, but I just wanted to put that out there in case anyone else was getting ideas.
Marie, yeah I totally agree about the “recent development”. I think that may be the case with a lot of things these days. I LOVE technology, but some of the processes that are billed as technological advances, ESPECIALLY when it comes to food production, don’t strike me as advances in actual value to people, whether it be nutritional, taste, or otherwise, but rather a value to a companies bottom line only. It’s a shame.
Christine, Yes! If I hadn’t dumped the bag I experienced this with into a container and thrown out the bag it had come in before noticing my eau de powdered sugar I would have most certainly returned it. Maybe if they get a ton of returns they’ll change their process and we won’t have any more perfumed sugar
Dawn, Obviously from all of the comments here, yes, you most certainly are not alone! And no, no strange disease
Kari, I can’t speak for bakeries, but I would imagine they get industrial-sized bags like some of the ones I’ve seen at Costco. I don’t know how those bags would be immune from the same problems. Hmmm, sounds like a job for an investigative reporter! I’m planning on revisiting this issue and I’ll try calling around to local bakeries and see if they ever encounter the same problems. For now, my only recommendation is to try and find powdered sugar that is not only bagged but in a box. Domino brand (no affiliation other than we’re both from Yonkers!
) is the only brand I buy now since I’ve yet to have any problems with it (let me knock on some serious wood here…where’s a Redwood?). It comes in a clear plastic bag, but it is also sealed in a box. The other thing I do, as I mentioned to Amy earlier, is keep it completely away from any other food. All I can say is so far so good. I hope this helps you out!