You can absolutely
use regular granulated sugar in your whipped cream, but add it before you begin to beat so it can properly dissolve into the mix.
The original recipe called for caster sugar, but I usually don't keep it in my pantry, so I just
used regular granulated sugar, and it worked just fine.
Not exact matches
I like to
use superfine
sugar (castor) when making this meringue as it dissolves faster into the egg whites than
regular granulated white
sugar.
Recipe adapted from Serious Eats If you don't have vanilla
sugar, you can
use regular unbleached
granulated sugar.
1/2 cup brown
sugar, packed 1/4 cup
granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (
regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (
use dairy - free chocolate to keep it vegan)
I don't think it's the MELT that is causing me to not be perfectly in love with the recipe yet, I think it's my substitutes for
regular granulated sugar (
using coconut
sugar and raw honey) that I haven't gotten just right yet.
183g (3/4 cup) Egg Whites 96g (1/2 cup)
Granulated Erythritol (i
use low calorie
sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't
use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't
use it) 120g (1 cup) Oat Flour (I
use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs)
Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I
used Natures Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I
use Apple Vinegar)
1 cup + 2 tablespoons of King Arthur's all - purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cup of Smart Balance butter (or you can
use regular butter) 6 tablespoons of packed brown
sugar 6 tablespoons of
granulated sugar 1 egg 1 teaspoon of peppermint extract 10 ounces of chocolate chips 1 bag of individually wrapped Peppermint Patties (unwrapped)
I made these yesterday and
used splenda
granulated and brown
sugars in place of
regular.
Substitution Options: Canned coconut milk: you can experiment with
using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar:
regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm
sugar: any
granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either
Ingredients — Makes 12 Cardamom Cupcakes 1 and 1/4 cup plain flour 1 and 1/2 teaspoons baking powder 1 tsp cardamom powder pinch of salt 1/2 cup or 1 stick unsalted butter, room temperature 2/3 cup fine
granulated sugar 1 large egg, room temperature 1/2 cup milk, room temperature 1/4 cup sour cream, room temperature (I
used regular yoghurt)
I think the mistake I made was
using a dry sweetener instead of agave or just my
regular organic
granulated sugar.
I
use same amount of this
sugar as I would a
regular granulated sugar in recipes.
I was wondering if I could
use regular 1/3 cup of white
granulated sugar instead of the maple syrup?
For body scrubs, you can
use regular granulated or brown
sugar as the skin is not as sensitive.
I do not think think that we can get golden caster or
granulated sugar here in Canada so would it be alright just to
use regular caster
sugar?