Types of Sugar and their effects in Baking.

Do you ever wonder why your cakes or cookies don’t come out well after multiple attempts? We use the exact ingredient listed in books, magazines, or wherever the recipe is found. But you still don’t know where you’re going wrong.

You’re not getting the perfect cake or cookie because you’re baking with the wrong kind of Sugar.

You must have been using the wrong Sugar for a very long time. Because of Sugar, cake or any other baking item does not turn out to be good.

Sugar is available in a variety of forms on the market. But which one is appropriate for your recipe? Let’s talk about it below:


Types of Sugar:

Regular Sugar (White Granulated Sugar): Granulated Sugar is present in every kitchen since it is regular Sugar used at home for tea, coffee, and many Indian delicacies.

Granulated Sugar cannot be used in baking because it releases water during the baking process.

Powdered Sugar is the refined version of granulated Sugar.

Because it has the same properties as granulated Sugar, we cannot use it in baking.


Icing Sugar: Icing sugar appears similar to powdered Sugar, but corn flour is added to icing sugar in a given measurement. Icing sugar is more refined than powder sugar. Cornflour helps in absorbing moisture while also preventing clumping.

We use icing sugar to make the icing, top desserts, royal icing, and forest over desserts.

We use icing sugar in a few of our baking items (if it is mentioned in the recipe, then only use icing sugar).


How to make Icing sugar at home?

Take 1 cup (201gms) of powdered sugar and 1 tbsp (15gms) of cornflour, mix them properly, ta-da your icing sugar is ready. Store it in an air-tight container for 3 months at room temperature.


Caster Sugar: Most baking goods contain caster sugar. It has a grainy texture and a sand-like feel. Caster sugar does not release water when used in baking. Because of its light texture and ease of dissolving, caster sugar is frequently used to create cookies, cakes, muffins and many more baking products. It is nearly always used in baking and is practically never used raw.


Bura Sugar: Bura is used in a variety of Indian delicacies. Bura is a powdered form of regular Sugar but in a desi form. It has a slight burnt flavour and is yellowish in colour. However, because Bura Sugar does not release water, we can use it in several of our baking recipes.


Brown Sugar: Brown Sugar is another choice for our baking items. It’s brown and sandy in texture. Brown Sugar in cookies will make your cookie a bit flat (depending on how much you use) and give your cookies a chewy and soft texture.


Jaggery Powder: Indians must be aware of jaggery; indeed, we may use it in our baking.

It is a healthier alternative to Sugar.

However, jaggery contains molasses, which imparts a somewhat different flavour to your cakes or cookies and releases water while baking.


Stevia: Sugar-free sweetener made from the Stevia Rebaudiana plant.

It is available in powder and liquid form in the market.

Stevia is a much healthier alternative to Sugar. However, it does leave a somewhat liquorice aftertaste in baked products. It is so much sweeter than Sugar. I always recommend adding half of the recipe’s measurement.


I hope you have a better idea of how much Sugar to use in your next baking. If you have any further questions about Sugar, feel free to contact me by WhatsApp or email. If you find this blog helpful, share and do not forget to tag me on Instagram.

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