I always cut the amount of sugar used as I don’t like it too sweet. What would be the amount I could cut that wouldn’t affect the texture of the cake?

Question

RitaPop · Answer

Perhaps Sabra,  as powdered milk also contains sugar, 12gm per quarter cup.

Sabra · Answer

One other way to reduce the sugar in frosting is to substitute powdered milk for some of the powdered sugar in a frosting recipe.

Nancy · Answer

Thanks...I see how you've limited the sugar in the frosting a lot.

HalfPint · Answer

King Arthur Flour tested reducing sugar for several types of cakes: https://www.kingarthurflour.com/blog/2017/04/26/reduce-sugar-in-cake#

Overall, it looks like 25% reduction might be the most you would want to reduce the sugar in cakes, since sugar provides not just sweetness but texture and structure. The article is a handy guide and I have used it before with good results.

RitaPop · Answer

Sure, for a lighter frosting, I will melt some chocolate, cool then fold into whipped cream. But for a layered cake, I use a “butter cream”. This is the recipe but I modify the sugar for my own tastes.
1/4 cup corn starch
1/4 cup sugar
1 1/4 cup milk

Cook over medium heat until thickened and cool

8 squares (225 gm) bakers chocolate
1 1/3 cup (325 gm) unsalted butter
1/2 cup icing sugar

Melt chocolate and cool slightly

Beat butter and sugar, add cooled milk mixture until combined then add the melted chocolate.
Cool

I sometimes add instant coffee or a liquor for added flavourings

Nancy · Answer

RitaPop - OK, good. Would love to see your frosting if you decide to post it as a recipe.

RitaPop · Answer

Thanks for the tips, I do have my own recipe for frosting that I have used for ages.

RitaPop · Answer

Thanks, that is a very useful site, I will refer to it

Nancy · Answer

You didn't ask about cutting sugar in the frosting, but in case you're thinking about it, there are at least two ways:
• omit frosting and just dust cake with confectioners' sugar;
• make frosting in proportions as given, just half the amounts. Then pipe or spoon decorative bits of frosting on cake instead of fully covering it.

Sabra · Answer

You may have already seen this food52 article about reducing sugar in baking recipes, but here’s the link just in case you haven’t run across it yet. Hope it helps answer your question.
https://food52.com/blog/15911-what-experts-know-about-reducing-sugar-in-baking-recipes

LeBec F. · Answer

now THAT is an interesting question. I'm hoping Half Pint and the food chemist member- will reply to you.

I always cut the amount of sugar used as I don’t like it too sweet. What would be the amount I could cut that wouldn’t affect the texture of the cake?

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