Don't be afraid of the 50# box. It's more cost effective to buy the bigger quantity. I only do a few cakes a month, and I took the plunge. It will last for about a year room temp, or you can freeze it for up to two. I just put mine in ziploc bags in icing batch quantities and threw 3 of them in the pantry, and the rest in the freezer.
I use Sweetex, but that's only because I've found it locally for pretty cheap. If they had Alpine next time I went to the store, that's what I'd be buying!
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