Sugar conversion charts is used to replace one type of sweetener for another type of sweetener. These conversion charts are beneficial for cooks who may not have a correct type of sugar to use in their kitchens at all times. Each conversion chart contains the correct ratio of sugars so that the texture and the taste of the recipe are maintained.
The way that the sugar is measured within the recipe have an impact upon the result of the baked good that is prepared using those sugars. Volume measurements of the sugar may introduce errors into the recipe, as the density of the sugar can change depending on the way in which the sugar is packed into the measuring cup. For instance, one cup of white granulated sugar will weigh approximately 200 grams, but may weigh more or less depending upon if the sugar is packed too tight or too loosely within the measuring cup.
How to Swap Sugars in Baking
The weight of the sugar is more important than the volume of the sugar, and measuring the sugar by weight will introduce more consistencies into the baking process. Conversion charts explain the number of teaspoons that is contained within one tablespoon of sugar, as well as the number of fluid ounces that are contained within half of a cup of sugar. Each type of sugar have different physical properties, which can introduce errors into the baking process if those sugars are substituted for another type of sugar within the recipe.
White granulated sugar is often used in recipes for cakes because it dissolves clean and evenly within the batter. Brown sugar contains molasses, which introduce moisture into the baked good, ensuring that baked goods like cookies remain soft. Powdered sugar is a fine powder that does not contain grit, making it suitable for use in frosting.
However, because each type of sugar has a different density, each type of sugar will weigh a different amount per cup of that sugar. Substituting one type of sugar for another within a recipe without adjusting that recipe can lead to the baked good sinking or the icing become clumped together. Liquid sweeteners, such as honey and maple syrup, will introduce moisture into the recipe in a manner similar to how brown sugar will contribute moisture to a baked good.
When using honey as a replacement for granulated sugar, three-quarters of a cup of honey should be used for each cup of granulated sugar that is to be used in the recipe. In this case, however, the liquid within the recipe should be reduced, as honey will introduce moisture into the recipe. Furthermore, because honey browns at a faster rate than granulated sugar due to its natural acid, you should also reduce the oven temperature by 25 degrees Fahrenheit when using honey within a recipe.
Maple syrup also add moisture and flavor to recipes like quick breads. Similarly, agave nectar, another liquid sweetener, is 40 percent sweeter than granulated sugar, so less of it will be required in the recipe, as well as the other liquids within that baked good recipe. Dry sweeteners, such as coconut sugar and stevia, behave differently from the other types of sweeteners.
Coconut sugar is often used as a one to one replacement for granulated sugar, but may introduce a different flavor into the baked good. Stevia is another sweetener that is 200 to 300 times sweeter than granulated sugar. Because of this, it does not provide the same amount of bulk to baked goods as granulated sugar, so an ingredient that provides that bulk must be added to the recipe in place of stevia.
The chemistry of the sweeteners can also impact the baking process. For instance, the acidity of sweeteners like honey can affect the rise of baked goods. Sweeteners that contain the same type of acidity as molasses or rice syrup will require baking soda to be added to the recipe at a rate of a quarter teaspoon of baking soda per cup of sweetener use.
This will allow for the rise of the baked good to be boost. When making adjustments to a baked good recipe, several different patterns can be followed. For instance, the liquids can be reduced by a few tablespoons for each cup of liquid sweetener that is added to the recipe.
Second, the oven heat within the oven should be reduced to prevent the baked good from browning too quick. Third, in cases in which a sweetener is not providing the same amount of bulk as the sweetener that is to be replaced, the addition of yogurt or some type of fruit puree can be used to ensure the texture of the baked good is not too dry. For instance, brown sugar will allow the edge of cookies to remain soft, while white sugar will allow the edges of those cookies to remain crisp.
The way in which sweeteners are stored can have an impact upon the life of those sweeteners. White sugar can be stored within an airtight container for long periods of time, and will not spoil within those periods. Brown sugar should be stored within a tool that retains moisture, such as a terracotta disk, so that the sugar can stay soft.
Honey does not spoil at room temperatures and can be stored within a cupboard within the kitchen. Maple syrup should be stored within the refrigerator after the bottle of maple syrup is opened. Additionally, all container that contain sugar should be sealed tightly, as the humidity within the air can lead to the formation of clumps of sugar.