Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I want to replace a white (granulated) sugar in a recipe with brown sugar. Is this a one to one substitution?

The original recipe calls for 2 cups white sugar. Can I replace with 2 cups brown sugar? Packed or unpacked?

share|improve this question
2  
What are you making? – keithjgrant May 17 '11 at 20:16
    
Making a carrot cake. – nmc May 17 '11 at 20:36
up vote 5 down vote accepted

Yes you can...by volume. You'll definitely need to pack the brown sugar. The taste will be different (obviously) and the weight will be slightly different as well, but it'll work. Mind you, brown sugar does not dissolve the way white sugar does, so you may get some crunching if you don't combine it with your wet ingredients first.

Don't substitute by weight. Brown sugar weighs more.

share|improve this answer

Its also worth noting that brown sugar is actually molasses and regular suger. Molasses has some diffrent properties like beeing higher in simple sugers meaning that it'll taste sweeter than regular sugar.

if you do substitute them one-to-one expect the cake to taste sweeter than it normaly would have.

share|improve this answer

protected by Community Sep 1 '15 at 8:49

Thank you for your interest in this question. Because it has attracted low-quality or spam answers that had to be removed, posting an answer now requires 10 reputation on this site (the association bonus does not count).

Would you like to answer one of these unanswered questions instead?

Not the answer you're looking for? Browse other questions tagged or ask your own question.