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Dec 26, 2010 06:51 PM

Sugar, Sugar, Oh My!

I just baked giant fresh raspberry muffins. While the recipe called for 2 cups of sugar, I only used 3/4 cup. (I tasted the batter before baking to check the sweetness). I did this because I know that most desserts are far far too sweet for my tastes. My hubby, who doesn't seem to be bothered by too much sugar in desserts loved my muffins.

Does anyone else automatically use less sugar when baking?

By the way, I'm not doing this for health reasons (I just don't bake that often) though I don't mind any positive health impact- I'm just doing it for the taste.

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  1. Does anyone else automatically use less sugar when baking?
    yup. most recipes call for way too much for my taste.

    1. I do make adjustments to the sugar when I'm baking, but I usually find it depends on where my recipe comes from. I usually cut sugar down in recipes from the US by a considerable amount; I find American tastes are for sweeter food than here in Australia. Australian and UK recipes are usually not too overboard, but I do tend to cut the sugar down a bit, especially if I'm baking with a naturally sweet fruit. While I enjoy baking and eating the fruits of my labour, I don't like anything that's sickly sweet.

        1. re: magiesmom

          I cut by half, too, then taste the batter, and sometimes add up to a 1/4 back in....

        2. I usually eyeball the amount of sugar compared to the rest of the recipe and compare it with the other ingredients. For example, two cups of sugar would be for an enormous batch of cookies or a big triple layer cake. I would cut the sugar if it was that much for a smaller recipe, especially muffin and loaf recipes. Also usually cut the sugar if I am using other sweet stuff like chocolate chips or raisins (or vanilla, which emphasizes sweetness).

          1. I generally use a half fat and sugar to flour equation so 8oz of flour has 4oz of butter and 4oz of sugar - for cakes.