Sugar by Any Other Name: US vs UK Terminology
Sugar naming conventions vary significantly between the US and UK, causing confusion for bakers. The same product often has completely different names, and some sugar types are unique to each region.
Most Common Confusion:
UK "Icing Sugar" = US "Powdered/Confectioners' Sugar"
UK "Caster Sugar" = US "Superfine Sugar"
Complete Sugar Type Comparison
| UK Name | US Name | Crystal Size | Best Uses | DIY Method |
|---|---|---|---|---|
| Caster Sugar | Superfine/Baker's Sugar | Very fine | Cakes, meringues, cocktails | Pulse regular sugar in processor |
| Icing Sugar | Powdered/Confectioners' Sugar | Powder | Frosting, dusting | Blend sugar + cornstarch |
| Granulated Sugar | Granulated Sugar | Medium | General baking | — |
| Demerara Sugar | Turbinado Sugar | Large crystals | Toppings, coffee | Light brown sugar works |
| Muscovado (Light/Dark) | No exact match | Fine, moist | Rich cakes, cookies | Dark brown sugar + molasses |
| Golden Caster Sugar | No equivalent | Very fine | Caramel flavor baking | Regular caster + hint of honey |
| Soft Brown Sugar | Light Brown Sugar | Fine, moist | Cookies, cakes | Direct substitute |
Critical Differences That Affect Baking
1. Crystal Size Matters
Why Caster/Superfine Works Better:
- • Dissolves faster in batters
- • Creates finer crumb in cakes
- • Essential for proper meringues
- • Creams better with butter
When Regular Granulated Works:
- • Cookies (adds texture)
- • Yeast breads
- • Crumble toppings
- • Any heated application
2. Powdered Sugar Variations
Important Difference:
- • UK icing sugar: Pure powdered sugar
- • US powdered sugar: Contains 3% cornstarch (anti-caking)
- • US 10X sugar: Finest grind available
- • This affects texture in royal icing and fondant
DIY Sugar Conversions
Make Your Own Caster/Superfine Sugar:
- 1. Add granulated sugar to food processor
- 2. Pulse 5-10 times (not continuously)
- 3. Let settle before opening (dust!)
- 4. Sift out any large crystals
⚠️ Don't over-process or you'll make powdered sugar!
UK Golden Caster Sugar Substitute:
For 1 cup golden caster sugar:
- • 1 cup regular caster/superfine sugar + ½ tsp vanilla extract
- • OR: ⅞ cup caster sugar + ⅛ cup light brown sugar, processed together
Specialty Sugars Explained
UK Muscovado Sugar
Unrefined cane sugar with natural molasses
- • Light: 3.5% molasses
- • Dark: 6.5% molasses
- • Very moist and clingy
- • Complex toffee flavor
US substitute: Dark brown sugar + 1 tsp molasses per cup
US Sanding Sugar
Extra-large crystals for decoration
- • Won't dissolve in baking
- • Adds crunch to cookies
- • Often colored
- • Heat resistant
UK substitute: Pearl sugar or crushed sugar cubes
Common Recipe Conversions
British Victoria Sponge
"225g caster sugar" → Use 1 cup + 2 tbsp superfine sugar (or process regular)
American Buttercream
"4 cups powdered sugar" → Use 450g icing sugar
British Flapjacks
"Golden syrup + demerara" → Use corn syrup + turbinado sugar
Weight vs Volume: Sugar Conversions
| Sugar Type | 1 Cup Weight | 100g Volume | Notes |
|---|---|---|---|
| Granulated | 200g | ½ cup | Standard in both countries |
| Caster/Superfine | 225g | ½ cup minus 1 tbsp | Denser due to fine crystals |
| Icing/Powdered | 125g | ¾ cup + 2 tbsp | Very light and airy |
| Brown (packed) | 220g | ½ cup minus 2 tsp | Must pack to measure |
Troubleshooting Sugar Substitutions
Common Problems & Solutions:
- Gritty texture in cakes: Used granulated instead of caster - process it finer
- Frosting too thin: US powdered sugar has less bulk - add more
- Cookies spreading too much: Wrong brown sugar type - check moisture content
- Meringues won't stiffen: Sugar crystals too large - must use superfine
Pro Baker's Quick Reference
Emergency Substitutions:
- ✓ No caster sugar? Process regular sugar for 10 seconds
- ✓ No powdered sugar? Blend 1 cup sugar + 1 tbsp cornstarch
- ✓ No brown sugar? Mix white sugar + molasses (1 tbsp per cup)
- ✓ No demerara? Use turbinado or raw sugar
- ✗ No muscovado? Dark brown + molasses is closest