How To Substitute Sugar In Dessert Recipes

How To Substitute Sugar In Dessert Recipes – Changing the sweetener for a recipe can be challenging! If you’re wondering about baking with honey or baking with maple syrup instead of sugar in a recipe, you’ve come to the right place.

There are several reasons you might want to change the sweeteners you use in a recipe.

How To Substitute Sugar In Dessert Recipes

How To Substitute Sugar In Dessert Recipes

One of the ways our family started to move toward more whole foods was to move away from white sugar and start baking with honey, sucanate, and other sweeteners.

Recipe For Isomalt And Candy As Isomalt Substitute

Now, instead of making my own homemade jelly, homemade chocolate chips, and gluten-free brownies with granulated sugar, I’ve switched to other, more wholesome sweeteners.

If you’ve been wondering about baking with honey or baking with maple syrup, or what to do about replacing sugar in baked goods or other sweet (or not so sweet) dishes, then this post should help.

One of my pet peeves (and probably yours too) is that something runs out when you’re in the middle of a recipe.

And one of my best tips for saving time and money on cooking and baking is to learn how to substitute one thing for another.

Diabetic Carrot Cake Recipe

That way, you won’t run to the store at the last minute because you ran out of something. You spend extra time (a lot), extra money on gas, more money than usual because you buy at the last minute, plus you may end up buying other things you don’t need, which add up.

When you need to replace the liquid for the granulated sweetener, how do you do it quickly and easily?

Basically, you just need to compensate or subtract the liquid portion of the liquid sweetener when you add it to the recipe and adjust slightly for the different sweetness of the sweeteners you’re substituting.

How To Substitute Sugar In Dessert Recipes

If the recipe we’re talking about is a dish with very little sweetener (like my Flax Focaccia Bread), then it really doesn’t matter. Just replace one sweetener with another and don’t worry about it.

Baking Without Sugar & Baking With Sugar Substitutes

You can use whatever sugar substitute you want (liquid or granulated). The result will not be that different regardless of which sugar substitutes you use.

When substituting liquid for granulated sweetener (eg, using honey when a recipe calls for sucanate or brown sugar, or substituting a low-carb liquid sweetener like this sugar-free simple syrup for xylitol, etc.), for every 1 cup of liquid sweetener, subtract 1/ 4 cups of liquid from the recipe (also, for every 1/4 cup of honey, subtract 1 tablespoon of liquid).

Conversely, when substituting granulated for liquid sweetener (eg, use sucanate, coconut sugar, or xylitol when a recipe calls for maple syrup or honey), for every 1 cup of granulated sweetener, add 1/4 cup liquid to the recipe (also, for every 1/ 4 cups of granulated sweetener add 1 tablespoon of liquid).

So use less honey or maple syrup (about 1/2 – 3/4 cup) for every cup of sugar, and if you’re substituting another sweetener for honey or maple syrup, keep that in mind and adjust accordingly.

Times We Baked Without Sugar (and No One Noticed)

If baking with honey or maple syrup, lower the oven temperature by 25°F, as maple syrup and honey will caramelize and burn faster than granulated sweeteners. If you are replacing the honey or maple syrup with another sweetener, you may need to raise the oven temperature a bit.

Since maple syrup and honey are somewhat acidic, you will need to add 1/4 – 1/2 teaspoon of baking soda per cup of honey or maple syrup to the batter when baking to help it rise.

Maybe you should remove that same amount of baking soda from the recipe when you substitute maple syrup or honey for another sweetener.

How To Substitute Sugar In Dessert Recipes

If you want to use stevia in baking and cooking, see Stevia – What is it and how to use it for useful tips.

Can You Bake A Delicious Cake Without Sugar?

Stevia is super sweet. In general, 1/32 teaspoon is equivalent to 2 tablespoons of sugar. However, it is a bit awkward to bake with. The mass you lose by switching to such a concentrated sweetener makes it difficult.

I will usually replace half of the sweetener in the recipe with stevia extract and the other half with another low carb sweetener.

These tips are very helpful if you run out of sweetener, but also if you are trying a new recipe and want to use the cheapest sweetener I have. Then, if the recipe isn’t a winner, I spent less money on it than I would have otherwise. Quick and Easy Fudge Cookies Basic Muffins (with berry and oatmeal versions) Lemon Bliss Cake King Arthur’s Original Cake Pan Cake Vanilla Sugar Cookies Chocolate Chip Cookies

I suspect that many (dare I say most?) of us bakers love our sweets and desserts, but inside we bemoan their high calorie count. For decades, I’ve longed to make homemade cookies or brownies with the level of sweetness I love – but with far fewer calories. Unfortunately, “low-calorie sweet dessert” has always been an oxymoron: opposites collide. Until the introduction of our new baking sugar alternative.

Easy And Healthy Dessert Recipes

Before we introduced this new sugar alternative, I tested several available baking sugar substitutes: Swerve® and Truvia® Cane Sugar Blend. But after comparing them to regular granulated cane sugar, I was disappointed in both their taste and performance. Here’s what I concluded from my cane sugar/sugar substitute tests:

“At the end of the day, sugar substitutes add a sweet taste, but they don’t add structure (and thus texture). Despite the package claims, neither Swerve nor Truvia Cane Sugar Blend “bakes like sugar” in the recipes I tested. In short, until something better comes along, I think simply reducing the amount of granulated sugar in your favorite baked goods gives better results than using an alternative sugar.”

HA! Guess what? Here comes something better — a sugar substitute that not only tastes like regular sugar (without the nasty aftertaste), but also has a texture that matches treats made with regular cane sugar.

How To Substitute Sugar In Dessert Recipes

Introducing King Arthur Baking Company’s Baking Sugar Alternative: The best way yet to cut calories and carbs from cane sugar in cookies, brownies, cookies, and more!

Date Sugar A Sweet Substitute In Pear Muffins

Why did the company best known for its flour step into the world of sugar? Honestly, because so many of you have contacted us looking for an alternative to the sugar substitutes currently on the market: they just didn’t work well in your baking.

As our new name — King Arthur Baking Company — reflects, baking (not just flour) is our stock in trade. Sugar is a staple of many people’s baking, and for those looking to cut down on carbs and sugar calories, a substitute that really works is a much sought-after ingredient.

After many months of research, careful experimentation, recipe testing and tasting, our innovation and test kitchen teams have come up with an alternative to baking sugar (BSA), a flagship ingredient we know you’ll love. Check out some of BSA’s key attributes:

Cake mold Cake batter, half made of baking sugar, half of granulated cane sugar, ready to bake. Of everything I tried, this cake is my favorite; I actually like the BSA version better than the original!

How Sugar Substitutes Stack Up

One of the key things you’ll want to know is exactly how to replace granulated or brown sugar with a baking sugar alternative. Fortunately, it’s easy:

The substitute for confectioners’ sugar is a little different, because confectioners’ sugar is finely ground and dissolves more easily. Here’s how to replace confectioners’ sugar:

When your recipe calls for confectioners’ sugar as a baking ingredient: substitute an equal amount of BSA by weight; or two-thirds the amount of BSA by volume (eg, substitute 2/3 cup BSA for 1 cup confectioners’ sugar).

How To Substitute Sugar In Dessert Recipes

When your recipe calls for confectioners’ sugar as an ingredient in a frosting or unbaked filling: Since BSA will not dissolve as readily as confectioners’ sugar, when using it in a frosting or unbaked filling, we recommend a recipe where the sugar is dissolved before the fat is added, such as Swiss Buttercream.

Easy Low Sugar Desserts

These sugar-free treats will be less sweet than those made with granulated sugar — which isn’t necessarily a bad thing, as less sweetness often allows the flavor of the other ingredients (butter, spices) to shine.

Low-sugar baked goods (scones, muffins) made with BSA will likely have a texture identical to or quite similar to the texture of versions made with sugar. But in baked goods with a lot of sugar, you will almost certainly see a difference in texture: the cookies will spread a little less and will be soft, not crunchy. Brownies and bars will be more cake-like than gooey.

If you crave a sweeter taste, you can try adding a little more BSA. But do it carefully: the more BSA you use, the darker and faster your pastries will be, and the more pronounced the texture changes will be.

The best way to evaluate our alternative to baking sugar is to test it in various recipes side by side with the original cane sugar version (the “control”). In each of the following recipe tests, I split the recipe in half and used BSA in one half, cane sugar in the other. I used the same mixing method, dish, oven temperature and baking time for both. In the end

What Is Confectioners’ Sugar?

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