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Q&A How interchangable are white and brown sugars?

Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measu...

posted 4y ago by manassehkatz‭  ·  edited 4y ago by manassehkatz‭

Answer
#2: Post edited by user avatar manassehkatz‭ · 2020-06-08T01:20:50Z (almost 4 years ago)
  • Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measure by weight. Commercial recipes are typically by weight because that is the reliable way to get repeated results. In a quick search on white (granulated) sugar vs. brown sugar, I found:
  • [Imperial Sugar Conversion Charts](https://www.imperialsugar.com/conversion-charts) - a bunch of information, including:
  • * 1 lb. granulated = 2-1/4 cups
  • * 1 lb. brown = 2-1/3 to 2-2/3 cups
  • Using the average, that would be ~ 2-1/4 vs. 2-1/2 = ~ 11% difference.
  • [Quora](https://www.quora.com/What-is-the-density-of-sugar):
  • * granulated sugar: 849 kg/m^3
  • * brown sugar: 721 kg/m^3
  • This is a bit more ~ 17% difference.
  • My guess is that it won't make much difference for something like a cobbler where it is in the fruit mix (which itself will vary depending on the source and quality of the fruit) or topping, but that this is enough to make a difference in a bread dough or cake batter where the chemistry determines how things rise, etc.
  • Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measure by weight. Commercial recipes are typically by weight because that is the reliable way to get repeated results. In a quick search on white (granulated) sugar vs. brown sugar, I found:
  • [Imperial Sugar Conversion Charts](https://www.imperialsugar.com/conversion-charts) - a bunch of information, including:
  • * 1 lb. granulated = 2-1/4 cups
  • * 1 lb. brown = 2-1/3 to 2-2/3 cups
  • Using the average, that would be ~ 2-1/4 vs. 2-1/2 = ~ 11% difference.
  • [Quora](https://www.quora.com/What-is-the-density-of-sugar):
  • * granulated sugar: 849 kg/m^3
  • * brown sugar: 721 kg/m^3
  • This is a bit more ~ 17% difference.
  • My guess is that it won't make much difference for something like a cobbler where it is in the fruit mix (which itself will vary depending on the source and quality of the fruit) or topping, but that this is enough to make a difference in a bread dough or cake batter where the chemistry determines how things rise, etc.
#1: Initial revision by user avatar manassehkatz‭ · 2020-06-07T22:52:01Z (almost 4 years ago)
Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measure by weight. Commercial recipes are typically by weight because that is the reliable way to get repeated results. In a quick search on white (granulated) sugar vs. brown sugar, I found:

[Imperial Sugar Conversion Charts](https://www.imperialsugar.com/conversion-charts) - a bunch of information, including:
* 1 lb. granulated = 2-1/4 cups
* 1 lb. brown = 2-1/3 to 2-2/3 cups

Using the average, that would be ~ 2-1/4 vs. 2-1/2 = ~ 11% difference.

[Quora](https://www.quora.com/What-is-the-density-of-sugar):
* granulated sugar: 849 kg/m^3
* brown sugar: 721 kg/m^3

This is a bit more ~ 17% difference.

My guess is that it won't make much difference for something like a cobbler where it is in the fruit mix (which itself will vary depending on the source and quality of the fruit) or topping, but that this is enough to make a difference in a bread dough or cake batter where the chemistry determines how things rise, etc.