The cake recipe you refer to calls for dark brown sugar. Granulated sugar can be substituted for brown sugar in most recipes — but expect baked goods to be a bit crisper and flatter due to the absence of that extra moisture. First, you need to determine how much white sugar the original recipe needs. Sort of, is the quick answer. You may need to bake it a little longer, but not too much longer. molasses. Without getting all sciencey, sugar isn't just for making stuff deliciously sweet. Different brands have varying amounts of molasses, and there's light and dark brown sugar; the former has less molasses, the latter has more. It has only 6% of the calories of regular sugar. In my chocolate and carrot cake recipes, I have switched completely to brown and will never go back. A Web Experience brought to you by LEAFtv, Joy of Baking: Baking Ingredient Substitution Table, Better Homes and Gardens: How to Substitute Brown Sugar for White Sugar, Serious Eats: Cookie Science - The Real Differences Between Brown and White Sugars, 3 Easy Steps On How To Substitute Sparkling Water In Baking, How to Make Cookies Crack on Top When Baked, The Difference Between Strudel & Streusel. Have tons brown though. The darker the brown sugar, the more it darkens the food it goes into. Measure the same amount of turbinado sugar. However, you can also omit the molasses, if necessary. 10 years ago. Syrups, artificial sweeteners and honey can stand in for the white stuff. In these recipes, the loose grains of white sugar aerate the dough for softer, fluffier results. Brown sugar has the tendency to lump and become hard. It tastes neutral. Although date sugar can be used a substitute for white sugar in baked goods, it is better suited for use in recipes that call for brown sugar. Can You Substitute Brown Sugar for White Sugar? For just one more common example, if a recipe uses softened or melted butter, the two types of sugar have different effects on gluten development during baking. He spent 10 years working front- and back-of-house in a few casual and upscale restaurants, adding professional experience to his love of eating and cooking. Baking, however, involves a bunch of chemical reactions that depend on the right quantities of the right compounds interacting in the right ways. I'd bet you don't have molasses in your pantry. Brown sugar packs down a lot and you may end up using more (by mass) sugar than you intended. You can use just plain white sugar, but since brown sugar adds a moistness and a taste of it's own, and white sugar adds only sweetness, your end product won't be as good. Different types of sugar Brown sugars. In baked goods, turbinado sugar can replace granulated white sugar using a 1:1 ratio. Powered sugar by the way, is too light for cheesecake. Just like brown sugar, it is moist and can be used as a substitute for brown sugar in recipes. Brown sugarcontains molasses, which may change the texture and flavor your baked goods, but the sweetness level will be the same. If a recipe uses baking soda, brown sugar interacts with it to produce carbon dioxide, causing baked goods to puff and soften. It is usually a bid coarser than our usual table/baking sugar. I LOVE substituting brown sugar for white sugar in recipes. The brown-sugar-to-white-sugar conversion is easy because the measurements remain the same. If I think it will suit the flavor, I do it all the time. When using a sugar substitute, you might have to alter your baking methods and amounts of other ingredients, and even with these adjustments, a sugar-less cake will have a different texture and flavor. Sir in the chopped pecans. This can impart a slightly acidic bite and a mildly bitter flavor, but it's typically not pronounced enough to detract from the quality of the food. To complicate things even more, these are just examples of a single role that sugar plays, but it usually plays multiple roles in baking. You can easily swap erythritol with white sugar. Lv 5. There's one caveat here, though. Beat in the flour mixture alternately with the … 57 views. For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses. Baking cake and only have half of what need for white sugar. Molasses adds color and texture to the white sugar, which makes it similar to brown sugar. The answer is not exactly a simple yes or no (apologies! If a recipe calls for 1 tablespoon of granulated white sugar, substitute 1 tablespoon of brown sugar. There's one caveat here, though. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Even the most math-challenged of bakers should be able to handle it. 0 0. The flavor might be a bit different but I bet it will be just as delicious. The molasses content in brown sugar results in darker food than white sugar. Determine whether raw sugar, white granulated sugar or unsulfured light molasses are in your pantry to use as the substitute ingredient for the brown sugar. Lv 4. Simply substitute 1 cup of brown sugar for every 1 cup of white granulated sugar. Molasses adds color and texture to the white sugar, which makes it similar to brown sugar. Your cake will be tasty. However, it can change some characteristics of the finished product. It's not that simple, unfortunately. A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that’s exactly what brown sugar is made of (1). If a recipe calls for light brown sugar and you’re out, mix 1 cup granulated sugar … Even the most math-challenged of bakers should be able to handle it. Erythritol is a sugar alcohol with fewer calories than table sugar. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. I would recommend measuring by volume rather than weight (be sure to pack the brown sugar tightly) since the moisture makes brown sugar heavier. If you want something healthy make carrot cake; you can use your brown sugar there. It is simply less refined than white sugar and has much larger crystals, but it can still be used in cakes. The brown-sugar-to-white-sugar conversion is easy because the measurements remain the same. Muscovado is raw sugar and looks a lot like regular brown sugar, but … Don't panic – the substitution won't ruin anything. Pour batter into prepared pan. When measuring it, pack it down into the cup or spoon so it actually fills the entire space. It's more or less noticeable depending on what you're making. Brown sugar has had a bit of molasses added. And brown sugar is no healthier than other sugars. Since brown sugar is regular sugar with molasses, you can also substitute the other way around, too. Golden caster sugar: loosely packed and sandy in texture with a warm, golden colour, golden caster sugar is a fine sugar that is ideal for use in creamed sponge cakes. Brown sugar is sugar that has been sprayed with molasses, so it is generally a richer flavour. I would substitute by weight rather than volume. Q: What can I use as a substitute … You can use the same amount of light brown sugar that your recipe requires for white sugar. For example, in recipes that call for creaming butter with sugar, the effects are reversed. Light brown sugar offers the least amount of molasses and therefore can serve as a replacement for white sugar with only a minor effect on flavor. You may notice a slight texture difference, but it should be fine. Granulated white sugar is a dry, freely flowing grain that naturally fills the space into which it's poured. You can make brown sugar from white sugar if you don't have brown sugar on hand. Brown sugar will also add a hint of rich caramel flavor and affect the color. If this is a problem, you may need to opt for another substitute. Other sugars, such as honey, brown faster and make much darker cakes. As you probably know, baking and cooking are very different processes. If a recipe calls for 1 tablespoon of granulated white sugar, substitute 1 tablespoon of brown sugar. Stir together and use according to your recipe. In spite of their difference in weight, you can substitute brown sugar for granulated white on a 1 to 1 basis, and the most significant difference will be taste. Pros. This means you may have to adjust some of the other proportions in the recipe if you sub in brown sugar for white, like slightly decreasing the wet ingredients or upping the dry ones. Pamela Follett/Demand Media Determine whether raw sugar, white granulated sugar or unsulfured light molasses are in your pantry to use as the substitute ingredient for the brown sugar. Sucanat, Turbinado and Demara sugars –are very similiar and made by heating sugar cane juice, then spinning it in a centrifuge to extract moisture and molasses for large, golden crystals. What's the recipe? 0 0. jewett. Using brown sugar instead of white sugar won't affect the sweetness of the finished product, but it does alter the taste a bit. But that doesn't mean brown sugar necessarily makes all foods softer and fluffier. Brown Sugar Cheesecake. To avoid this, store in a glass jar or plastic bag in a cool dry place. Both kinds can stand in for granulated sugar in baking — just be prepared for a different texture in the results, depending on how the sugar reacts with the other ingredients. When using date sugar as a substitute for regular white or brown sugar, a good rule thumb is to use 2/3 to 1 cup of date sugar for every cup of regular sugar … But there is a difference between what brown sugar and white sugar will do to … You can make brown sugar at home by combining white sugar with molasses; you cannot make a true muscovado sugar at home. His stories on food and beverage topics have appeared in numerous print and web publications, including Visit Florida, Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and others. Light brown sugar works as a substitute in some cakes, though you should not use it in white or sponge cakes. 4 years ago. In baked goods, turbinado sugar can replace granulated white sugar using a 1:1 ratio. You may need to bake it a little longer, but not too much longer. However, you can also omit the molasses, if necessary. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. How to use liquid sweetener Take care to fully read the chart because there are tips below the measurements about adjusting the liquid used in the recipe if you choose to use the liquid sugars like agave, honey or maple syrup. It also plays important roles in chemical reactions that occur during baking, and white sugar and brown sugar can interact with other ingredients differently. For every cup of brown sugar called for in your recipe, substitute 1 cup (198g) white granulated sugar and 2 teaspoons (14g) molasses for light brown sugar; or 1 cup (198g) white granulated sugar and 1 tablespoon (21g) molasses for dark brown sugar. Brown sugar is granulated white sugar with added molasses. Yes, you can, but please note that itdoes not make them any healthier. Beat in the eggs one at a time, then stir in the vanilla. So if your recipe calls for 1 cup white sugar, swap 1 cup brown sugar. The golden-brown colour of many cakes owes much to white and brown sugar caramelising as it cooks. Use an equal amount of firmly packed light brown sugar as white sugar in the recipe. Brown sugar is sugar that has been sprayed with molasses, so it is generally a richer flavour. If you have molasses on hand, our Test Kitchen suggests this alternative: For 1 cup brown sugar, use 1 cup granulated sugar plus 2 Tbsp. Substituting brown sugar for white sugar in a recipe will produce a baked good that is a little moister with a slight butterscotch flavor. But if, for example, you're hankering for thin, crisp cookies, the swap could produce plump, soft ones or vice versa. Neutral white sugar inhibits gluten formation, so dough spreads, thins and crisps more, while acidic brown sugar encourages gluten development and egg protein coagulation, so the dough sets faster, becoming thicker and chewier. For example, if the recipe requires 1 cup of granulated white sugar, use 1 cup of turbinado sugar. ), but more of a “yes, but”… In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. He lives with his family in Orlando, Florida. So, when baking, you can't just blindly substitute one ingredient in a recipe for another. If it calls for 2 cups of white sugar, substitute 2 cups of brown sugar. There is no need to alter any other ingredients in the recipe. It’s the same as normal caster sugar, but it’s unrefined, so has more caramel flavours. Eric Mohrman is a food and drink, lifestyle, and travel writer. When baking, can you substitute brown sugar for white sugar and vice versa? When you substitute brown sugar for white sugar, the most significant effects – and the hardest to predict – are usually related to certain characteristics. But your product might be a bit dry. In my chocolate and carrot cake recipes, I have switched completely to brown and will never go back. Measure the same amount of turbinado sugar. To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia. Cooking is a lot more flexible, usually affording plenty of leeway when it comes to measuring and swapping ingredients. Opting for a brown sugar alternative affects the appearance and flavor of the finished product. Alas, it will still be a fruitcake. True muscovado sugar can only come from a sugar refinery. Since brown sugar is regular sugar with molasses, you can also substitute the other way around, too. Beat in the eggs one at a time, then stir in the vanilla. No way. Other Sugars. Molasses is hygroscopic which means it holds on to moisture and you … If it calls for 2 cups of white sugar, substitute 2 cups of brown sugar. When substituting brown sugar for white sugar, be mindful if you are measuring by volume. Darker sugars can be subbed into the place of white sugars, but it might make the final result of a cake darker and slightly moister. I LOVE substituting brown sugar for white sugar in recipes. First, you need to determine how much white sugar the original recipe needs. Source(s): https://shrinke.im/a9tNr. You could likely use light brown sugar and have some success but dark brown sugar contains more molasses so the taste is different. PieceOfLayerCake May 3, 2017. For example, the darkening stands out more in normally pale sugar cookies than in a deep brown pumpkin spice loaf. That's because brown sugar is just regular old granulated sugar that's been processed with molasses, so all you have to do to make brown sugar is add a couple tablespoons of molasses to white sugar. But if you want to substitute brown sugar for white sugar, you're in luck; it works, and it's simple and straightforward. Sometimes, for extra depth, I'll switch it out in my butter cake. Granulated sugar can be substituted for brown sugar in most recipes — but expect baked goods to be a bit crisper and flatter due to the absence of that extra moisture. Raw sugar is darker in colour than white sugar, but is not brown sugar. As explained on Cook's Country (paywall):. Remember, this is going to affect the chemical reaction which occurs during baking. For example, if the recipe requires 1 cup of granulated white sugar, use 1 cup of turbinado sugar. So, when you trade brown sugar for white sugar, it's kind of a roll of the dice how it will alter the end product. Erythritol is about 70% as sweet as sugar, so always use a little more compared to sugar (about 1.3 times more). In the test kitchen, we’ve found that pulsing 1 cup of granulated sugar in the food processor with 1 tablespoon of molasses makes a fine substitute for light brown sugar. For a dark brown sugar, you want to add 4 tablespoons of molasses to the white sugar. Granulated white sugar is a dry, freely flowing grain that naturally f… But in other recipes (more robust cakes and bakes) you can substitute different sugars in pretty easily. AddieMom13. The dense, compacted consistency of brown sugar doesn't create nearly as many air pockets during creaming, giving you a denser finished product. The darker the brown sugar, the more the molasses flavor comes through. For instance, brown sugar is acidic, and white sugar is neutral. You can either dump the ingredients into a food processor or blender to get the right, sticky consistency, or you can just mix with a spoon. So, the substitution won't yield the same thin, crispy cookies you had the last time you made the recipe with white sugar. You can use the same amount of light brown sugar that your recipe requires for white sugar. The simplest method would be to substitute one for one. All brown sugar consists of white sugar with a little molasses added. If I think it will suit the flavor, I do it all the time. In a pinch, white sugar in an equal amount will work fine as a brown sugar replacement. In some cases, it enhances it, as with the warm, fall flavors of gingerbread, pumpkin, apple, chai, cinnamon, nutmeg and clove. But again, while the substitution may affect characteristics that play to personal preference, it's still safe to use; it won't render the finished product inedible. Shouldn't be a problem- brown sugar has more moisture, which can effect recipes, but most cakes have enough moisture that it won't be very significant. It should work! 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