Baking FAQs | Domino® Sugar (2024)

FAQs

What happens if I use powdered sugar instead of regular sugar? ›

You'll end up with a grainy, unappealing texture. Lastly, store-bought powdered sugar generally includes corn starch, which prevents it from caking together. This can lead to unpredictable outcomes when you interchange the two.

Technically, sugar never spoils. While it's recommended that granulated sugar be discarded after two years, chances are it will still serve its baking purpose even beyond that.

How to Substitute Powdered Sugar for Granulated Sugar. You can also use powdered sugar to replace up to 2 cups of granulated sugar, using 1 3/4 cup unsifted powdered sugar for each cup of sugar.

Generally, it's recommended to use 1 cup of granulated sugar for 1 3/4 cups of powdered sugar.

If you've taken a long summer vacation from baking, you might be wondering if your sugar has gone bad while you've been off. The good news: Sugar doesn't really expire. (Unlike some other baking ingredients, like flours!)

However, though powdered sugar doesn't ever really expire, it's best if you use it within two years. After two years, sugar undergoes changes in texture. Powdered sugar, in particular, begins to clump up after the two-year mark, which some people may not enjoy.

Wheat-based refined flours usually can be used past the expiration date (up to a year at your house), especially if it's been stored in a cool, dry place. 2 You'll want to be careful about self-rising flour, though, as the baking powder that's mixed into the flour can lose its effectiveness over time.

To substitute 1 cup of sugar: Use 2/3 cup honey. Honey is sweeter than sugar, so you need to use less. Decrease other liquids in the recipe by 1/4 cup, because there's water in the honey too.

What is the healthiest alternative to sugar? ›

Stevia and monk fruit are both naturally derived from plants and some people feel they have a flavor very similar to regular sugar. The FDA says these sweeteners are “generally regarded as safe,” which means they are safe to use for their intended purpose.

Powdered sugar has a much finer texture and a higher cornstarch content, which can absorb moisture and lead to a drier, crumbly cookie texture. If you use powdered sugar in place of granulated sugar, you'll likely end up with cookies that are more cake-like and less chewy.

Even though powdered sugar is only a single ingredient away from regular sugar (a one-generation difference, if you will), it plays a very different role in baked goods. First and foremost, powdered sugar affects the texture of what you're making.

Powdered sugar can be used for several purposes in baked goods: Sweetener: provides a sweet flavor. Tenderizer: interferes with gluten formation, protein coagulation and starch gelatinization. Shelf life improvement: reduces the amount of water available for microbial deterioration.

Powdered sugar has a much finer texture and a higher cornstarch content, which can absorb moisture and lead to a drier, crumbly cookie texture. If you use powdered sugar in place of granulated sugar, you'll likely end up with cookies that are more cake-like and less chewy.

While most pancake recipes use granulated sugar, these pancakes use powdered sugar. Because powdered sugar contains cornstarch, this helps soften the proteins in the all-purpose flour to create a fluffier, softer texture.