can i use substitute one sugar for another?

purplepardalis

I would give it a go if I didn't have the icing sugar reserved for something else in the very near future!

I think that you'll find it a lot sweeter than using normal sugar. I can remember in my student days using some in a cup of tea in an emergency and it tasting mega sweet

charliee_3

how much are you short? i'd say it might be better to leave some sugar out of the recipe as it will be quite sweet anyway. put some raisins in maybe, or some honey?

caroline1973lefty

thanks, i'll give it a go - i'm almost out of sugar. will see if it works using the same amount (i'm guessing maybe it isn't sweeter but a teaspoon would be more compact, but if i do it by weight, should be the same... if that makes any sense! will give it a go and report back.

Confuzzled

i've made icing sugar simply by putting regular sugar in the grinder so you need to make sure you don't put as much icing sugar in as you normally would or it will be way to sweet

i think what i would recommend is try putting in half as much as is called for then after all is blended together taste the batter, it should taste a little sweeter than how sweet you want it to be when it's cooked and hopefully that should do it for you

good luck!

tessie_bear

hi...i would say completely using icing sugar would not work as the cake would not have the correct structure and would collapse...u might get away with a bit of icing sugar and some caster though

Silaqui

Hi everyone,

I need some quite quick help on this, then feel free to add to another thread or wherever.

I'm about to make a chocolate cake - asked the b/f to jot down the recipe for me while I did the washing up, went to the shop and bought it all.

Turns out he wrote down the wrong recipe :mad: and the cake I actually wanted to make requires caster sugar - I only have soft brown. (I have about 25 grams caster left in the pack).

So - to the point - can I do a straight swap and use soft brown sugar in place of caster? It's this recipe. I've used soft brown before for choc cakes but wanted a second opinion!

Thanks!

xx

HannahIOW

To be honest I would use what caster sugar you have, and make up the rest with the soft brown. It should be fine, just won't be as light as if you used just caster.

Silaqui

Thanks - I'll give it a go - just thought I have some granulated too so might try and crush that up a bit.

HannahIOW

you could whizz the granulated sugar in a food processor to make it finer

jackieglasgow

I always use soft brown sugar as it really adds to the flavour of a cake, I only use white if I'm looking for a white cake. It will be lovely.