Sweeteners
Sugar in one form or another is a key ingredient in every cake. Here's what you should know about the different types and why we use them.
Granulated Sugar
Granulated sugar is, of course, widely available and is the sugar most commonly used in cooking and baking. We use granulated sugar to sweeten the filling for the cheesecake in this class; its neutral flavor profile allows the tangy dairy flavor to take center stage.
Confectioners' Sugar
Confectioners’, or powdered, sugar is finely milled sugar that has been mixed with cornstarch to prevent clumping. Confectioners’ sugar is used for dusting cakes and cookies and in making quick glazes and icings. The fine texture of powdered sugar is ideal for certain frostings, such as the American-style buttercream we use to frost the yellow layer cake in this class.
Brown Sugar
Light and dark brown sugar are granulated sugars that have been flavored with molasses. Light brown sugar contains about 3 percent molasses, while dark brown sugar has twice that. Unless otherwise indicated, you can use light and dark brown sugar interchangeably in recipes. For extra depth of flavor in the crust for the cheesecake in this class, we use brown sugar to sweeten the graham cracker mixture.
