Run out of powdered sugar at home?
And you wonder how to replace sugar with honey?
Don't worry, it's really super easy and convenient to replace sugar with honey.
With this guide, converting sugar to honey (or honey to sugar) will have no more secrets for you.
And you will see that replacing sugar with honey does not alter the quality of your desserts.
On the contrary, your cakes will be better! And in addition, honey is much healthier than white sugar...
This is the guide to replacing sugar with honey that all cooking lovers should know . Watch:
You can print this conversion table in PDF by clicking here. Convenient to keep it handy in the kitchen!
Back then, our grandmothers were already using honey to sweeten pastries.
So it's a proven practice that we can all use today.
50 g of sugar =45 g of honey
70 g of sugar =45 g of honey
100 g of sugar =80 g of honey
200 g of sugar =180 g of honey
400 g of sugar =380 g of honey
I have also listed 4 basic rules for using honey instead of sugar.
Because even if there is every chance that you can replace sugar with honey, you still have to make sure that your recipe remains as good.
The thing everyone craves is to enjoy a delicious cake. And for that, it has to be sweetened just enough.
Be aware that honey has a stronger taste than sugar, which is perfect for making cakes.
But suddenly, honey can also mask the other flavors of your cake.
To avoid this, it is essential to put less honey than sugar. Follow our guide above to have no worries.
When you replace sugar with honey, you actually add more liquid to your recipe.
Because honey contains about 20% water. To compensate for this, slightly reduce the amount of other liquids in your recipe.
Each time you replace 250 g of sugar with honey, reduce the amounts of other liquids by 30 ml.
If you replace 120 g of sugar with honey, reduce the quantities of other liquids by 15 ml.
On the other hand, if you substitute less than 120 g of sugar with honey, there is no need to reduce the quantities of other liquids.
As we have seen before, honey contains more sugar.
It therefore cooks faster than sugar, which means it can also burn faster.
It is therefore necessary to lower the temperature of the oven by 25° to compensate for this.
Remember to check the cooking of your pastries when using honey so as not to accidentally burn them.
Be aware that honey is denser than powdered sugar.
It can therefore quickly transform your cakes into Christian stifles.
To avoid this, the secret is baking soda.
For every 250ml of honey in a recipe, add about 1g of baking soda.
Baking soda will help your dough rise better.
Are you convinced of the benefits of honey in the kitchen? Do you also want to replace the sugar with honey?
You can find good quality honey in the markets. If you want to find some on the Internet, I recommend this one which is delicious:
