When a recipe calls for sugar... Watch

Sabertooth
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#21
Report 8 years ago
#21
My mum told me that caster sugar is just regular sugar put through a sieve....so if I'm making something which is quite light I'll just do that and it works fine. No?


Tbh I don't notice a difference. I usually have brown sugar so I just put that in everything, but if I have white I'll use that. All the same :p:
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AnthonyShock
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#22
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#22
(Original post by Zebrastripes)
I have a cheesecake cupcake recipe that calls for sugar, but what sugar should I use?

I usually use caster sugar in recipes, but had a lovely cupcake using granulated, so I don't know what to use for this one.
Use Splenda - cuts most of the calories out! It works EXTREMELY well in baking, I use it for my cheesecakes.
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Megaross
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#23
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#23
(Original post by Dalimyr)
:ditto: but with granulated (since my dad drinks so much coffee and has lots of sugar with it, granulated sugar's something I know is always in the house is significant quantities, but caster/demerara/icing/jam sugar or whatever might not be). One of the rare times I'd not go with that generalisation is with crème brûlée, where I'd always use demerara sugar if it's available
Get a grinder and turn the granulated into caster. Thats what I do as it's cheaper than buying caster.
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