What can we use instead brown sugar in baking cakes and pie?!
What can we use instead brown sugar in baking cakes and pie?
is brown sugar just for its color that we use it or can we add just white sugar? does it make any difference?
Answers: You can use any other sugar although the texture and consistency will be different... Anything. Brown sugar has a special consistency. You could try Splenda. brown sugar is sweeter than white sugar so if you are replacing it with white sugar I would add add little extra too. My wife is diabetic, and I have had very good luck substituting Equal(c) for sugar. Make certain you use the type in the big tube as it is made to be substituted in equal parts for sugar, whereas the little packets are supposed to be more concentrated. brown sugar makes things moister....maybe molasses if you have it, but white sugar will not be the same.. the taste is a different, it is not bleached and refined like white.... it carmelizes different and gives added flavour.....you can use white, but the brown adds flavour... Try using Maple sugar molasses Generally speaking, you should never substitute white sugar for brown. It's not just the color that is different: the texture is different, the taste is sweeter and it reduces differently. I wouldn't just put in the same amount of white sugar and expect to get the same result. brown sugar has a distinct flavor generally speaking the darker the sugar the stronger the flavor why dont you compromise and try Billingtons natural golden unrefined cane sugar. It has a very delicate flavor and it comes in 1kg bag of granulated or Castor, great for cakes pies ect. If I was out of brown sugar, I would use white sugar and add a teaspoon of golden syrup for each cup sugar. http://www.sucrose.com/ltypes.html...
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If you only have white sugar try using a bit of molasses, and cutting your milk or water down a tad. i love brown sugar I always just use white sugar and add a tiny bit of molasses. you shouldn't substitute for a cake unless you understand baking - baking recipes are formulas whereas cooking recipes are largely suggestions. With the pie, however, you have flexibility. You could skip the sugar all together. I do that, or sometimes put in a little stevia (an herb that sweetens). Brown sugar ads color, sweetness and moisture.