Sweeteners vary hugely in sweetness and moisture, so a straight cup-for-cup swap doesn't always work. Enter the amount of white sugar your recipe calls for.
White sugar is a dry, pure sweetener with no moisture of its own, so swapping in a liquid sweetener like honey or maple syrup adds extra liquid to the recipe that needs to be accounted for — typically by reducing another liquid ingredient and lowering the oven temperature slightly, since these sweeteners caramelize and brown faster than table sugar. Zero-calorie sweeteners like stevia and monk fruit extract are far sweeter than sugar by weight, so only a small fraction of the volume is needed (many brands sell pre-blended "baking" versions designed to measure 1:1, which is worth checking on the package). Erythritol and coconut sugar are generally used at a 1:1 volume swap, though erythritol is somewhat less sweet and can have a cooling aftertaste in larger amounts.
Source: Ratios reflect commonly published baking substitution charts from King Arthur Baking and sweetener manufacturers' packaging guidance.
Liquid sweeteners like honey and maple syrup contain natural sugars that brown and caramelize faster than granulated sugar, so lowering the oven temperature by about 25°F helps prevent over-browning before the inside finishes baking.
No — pure stevia extract is many times sweeter than sugar by volume, so 1:1 would make a recipe far too sweet. Many brands sell pre-measured "baking blend" versions specifically formulated to measure cup-for-cup like sugar, so check the product label.
It's used at the same 1:1 volume as white sugar, but it's slightly less sweet, adds a caramel-like flavor, and can make baked goods a shade darker.
Not happy with our calculations or how it works? Let us know.
Have a suggestion for a calculator you don't see here? Let us know.
No calculators match your search.