Other than, perhaps, a fudgy brownie, is there anything more luxurious than frosting? We’re working our way through all kinds of classic cake and frosting recipes this year, and our collection wouldn’t be complete without an easy homemade cream cheese frosting recipe!

Part of what makes this creamy frosting so special is:

1. Simple ingredients (nothing fussy required)
2. Quick prep (just a few minutes once you’ve softened the ingredients!) and
3. The signature cream cheese flavor that pairs so well with classic cakes. It’s the perfect balance of sweet & tangy!

Here on the blog, this delicious frosting most recently made an appearance on our Gluten-Free Carrot Cake, but it’s just as amazing on pumpkin bars, red velvet cake, cupcakes, and more. Ready to make a batch? Let’s dive into this easy cream cheese frosting recipe!

Simple Ingredients To Get Started

More Frostings & Fillings To Try

Easy Chocolate Buttercream Frosting

Fresh Strawberry Topping

Easy Caramel Sauce

Recipe Card

Easy Cream Cheese Frosting

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• Author: Emily Dixon, Sweets & Thank You
• Total Time: 10 minutes
• Yield: 3 cups frosting 1x
• Diet: Gluten Free

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Description

Our homemade cream cheese frosting recipe is perfect for piping & decorating your favorite cakes, cupcakes, and more! (Naturally gluten-free!)

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Ingredients

For A Single Batch:* 

• 1 (8-ounce) block cream cheese, softened
• 1/2 cup butter, softened (1 stick, 113 grams)
• 4 cups powdered sugar (480 grams), sifted*
• 1 teaspoon vanilla extract or vanilla bean paste
• Optional: pinch salt

Larger Batch (To Generously Decorate a 9-Inch or 8-Inch Layer Cake):* 

• 1 pound cream cheese, softened (2 blocks/452 grams)
• 3/4 cup butter, softened (1 1/2 sticks, 170 grams)
• 5 cups powdered sugar (600 grams)
• 1 1/2 teaspoons vanilla extract or vanilla bean paste
• Optional: generous pinch salt

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Instructions

1. Start With Softened Ingredients. Before you start the frosting, it’s important that the butter and cream cheese have both been softened so they’ll blend well. If they’re cold, you’ll end up with chunks in your frosting, which is NOT what we want. Softened, room temperature ingredients blend better!
2. Combine Butter & Cream Cheese in a large bowl or the bowl of a stand mixer (which I prefer). Beat butter and cream cheese 2-3 minutes with a paddle attachment or handheld mixer until fluffy, smooth, and well blended. Scrape down the sides of the bowl.
3. Add Powdered Sugar 1/2 Cup At A Time at low speed, until all of the powdered sugar has been added. Scrape down the sides of the bowl. Add vanilla and salt (if using), then mix on medium speed 1-2 minutes to make sure everything is well incorporated and smooth.
4. Check The Texture. At this point the frosting should be smooth and soft, but not runny or gooey. If the frosting is very loose (it doesn’t hold it’s shape when you put it on a spatula and rotate the spatula), consider chilling the frosting for 5-10 minutes to help it firm up. (Adding more powdered sugar can give the frosting more structure, but it will also add more sugar, which can get too sweet.)
5. Store. Leftover frosting can be stored in an airtight container in the fridge up to 1 week.

Notes

• A Single Batch of this frosting will make about 3 cups frosting–enough to decorate about 18 cupcakes or a 9×13 cake. It can just coat a 2-layer cake, with no extra for additional decoration.
• The Larger Batch (1.5x the small batch recipe) makes enough to generously decorate a 2 or 3-layer cake, and generously frost 24 cupcakes. (Closer to 5 cups frosting.)
• Sifting Powdered Sugar. For best results, sifting the powdered sugar first with a fine mesh sieve can help eliminate any extra lumps in the frosting. It’ll give your frosting the best texture possible.
• Keep It Cold! Cream cheese frosting softens very quickly, so baked goods with cream cheese frosting should be stored in the refrigerator and not kept out at room temperature longer than about 1 hour at a time. If you’re decorating a cake and the frosting starts to get too soft, pop the frosting back in the fridge for 15-20 minutes to firm up before continuing. (It’s also best for food safety!)

• Prep Time: 10 minutes
• Category: Dessert
• Method: Mixer
• Cuisine: American

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This easy gluten-free chocolate frosting recipe is the BEST when you want something simple and reliable. Our classic chocolate buttercream works beautifully for piping decorations, or simply frosting your favorite cake!

A classic chocolate buttercream is one of my all-time favorite frosting recipes!

This delicious frosting is my go-to recipe for all kinds of things, from Chocolate Zucchini Cake, to birthday cakes, to layer cakes, sheet cake, cupcakes, and all kinds of tasty treats!

Whether you want to add a homemade touch to a box mix cake (such a great hack!), or you’re finishing a cake or cupcakes made from scratch, this easy chocolate buttercream recipe is the perfect way to go.

I feel like this is the best chocolate frosting recipe for beginners & more advanced bakers. It’s simple to make, delicious to enjoy, and works beautifully whether you’re frosting a simple cake for the first time or piping swirls & decorations with a pastry bag for a fancy birthday cake or special occasion.

Even better? It starts with simple ingredients! Here’s what you need to make chocolate frosting with cocoa powder…

Gather Your Ingredients

​If you’re new to making buttercream, this is an American buttercream recipe (rather than a Swiss buttercream, ermine frosting, etc.). Thankfully it’s super easy & the ingredients are straightforward. No messing with melted chocolate, tempering egg yolks/egg whites, or any fancy techniques!

• Room Temperature Butter. The first thing you’ll need is room temperature butter. The butter should be softened, but not greasy or melty (a sign it’s too warm). It should make a slight indent when gently pressed with your finger. If it’s too hard to indent, it’s too cold. If it’s shiny or your finger easily sinks into the butter, it’s too soft.
• Unsweetened Cocoa Powder. I’m using plain unsweetened natural cocoa powder (like Hershey’s), but if you prefer a darker color or flavor, you can use Dutch-process cocoa powder (sometimes labeled dark cocoa powder). Don’t use pre-sweetened chocolate powder or hot cocoa mix. They won’t work here!
• Powdered Sugar (aka Confectioners’ sugar/icing sugar) – For sweetness and texture.
• Vanilla Extract. A kiss of vanilla adds the perfect flavor note to pair with the chocolate.
• Kosher Salt. A little salt balances the flavors and elevates the notes of chocolate and vanilla. Don’t skip the pinch of salt!
• Heavy Cream. The higher fat content and lower water content in heavy cream/heavy whipping cream gives this homemade chocolate buttercream a delicious, plush texture. If you only have milk on hand, aim for the highest fat percentage available, as low-fat milk or skim milk will give you a thinner, less luxurious buttercream.
• Optional: Corn Syrup. This is the secret ingredient if you want glossy, shiny chocolate buttercream. (Think the chocolate cake from Matilda!) Just a little bit keeps this frosting looking gorgeous instead of drying matte.

How To Make Homemade Chocolate Frosting, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Start With The Butter. Add softened butter to the bowl of a stand mixer (or a large bowl). Using the paddle attachment (or a handheld electric mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. It should look significantly lighter in color & have increased in volume.
2. Add Most Of Your Ingredients. Scrape down the sides of the bowl and add cocoa powder, powdered sugar, vanilla, salt, and 3 Tablespoons of heavy cream to the mixer.
3. Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
4. Increase The Speed. Once it’s just mixed together, add 1-2 tablespoons more of cream, along with the corn syrup. Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
5. Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, for best results At this point, the frosting should have a smooth, creamy texture and be easy to spread or pipe. It should hold its shape on a spatula if you rotate it around (which means it will hold its shape when piped.)
6. Spread with an offset spatula or pipe frosting with a piping bag and piping tip on your favorite cakes, as desired. Chill cake afterward to keep fresh.

Get The Texture Just Right!

Now that you know the basic method for this easy chocolate frosting recipe, let’s talk about problem solving. Even with carefully measured ingredients, there will still be a LOT of variability kitchen to kitchen, and baker to baker. The temperature of the kitchen or ingredients, humidity, high altitude, the strength of your mixer, and more can all have an impact on how loose or stiff your frosting is. So let’s talk about what you’re looking for & how to fix it if it’s not quite right.

Ideal Texture For Chocolate Buttercream

Ideally, for the right consistency, your frosting should be soft enough to swirl, spread, or pipe, but should also hold its shape when moved around on a spatula (this indicates it can hold its shape when piped). So, what if your frosting isn’t quite there? Let’s troubleshoot:

Help! My Frosting Is Too Soft

If your chocolate buttercream is too soft and doesn’t hold its shape, you can firm it up a few different ways.

• If your ingredients or environment are simply too warm, you can pop the frosting in the fridge for a few minutes to firm up then try again.
• You can add powdered sugar or cocoa powder 1 tablespoon at a time until you reach the right texture.

Help! My Frosting Is Too Hard

Alternatively, if your chocolate frosting is too stiff to spread or pipe easily, here’s how to troubleshoot:

• Add liquid 1 teaspoon at a time until the frosting is loose enough to spread or pipe.

Why Does My Frosting Have Too Many Bubbles?

Making buttercream is a balancing act between incorporating enough air into the frosting to give it a light, fluffy texture and not getting so much air that you end up with a ton of bubbles. If your buttercream is full of bubbles, you can solve this in a few ways:

• Use A Spatula. My go-to is to use a flexible spatula to fold and press out the bubbles. Stir through the frosting and use the wide part of the spatula to press downward or toward the sides of the bowl to press out the extra air bubbles.
• Gently Melt A Tiny Bit Of The Frosting. Or, you can pull out a TINY bit of the frosting (like 1-2 tablespoons TOPS) and gently microwave it for 5-10 seconds. It’ll almost instantly get melty (you just want it melty NOT liquid!). Let it cool slightly, then stir it into the frosting. It’ll smooth things out a bit and give your creamy chocolate frosting a richer color, too!)

FAQ + Tips And Tricks For The Best Chocolate Buttercream Frosting

What Kind Of Cocoa Powder Do You Use For Chocolate Buttercream? Since it’s not being leavened (aka reacting with baking soda/baking powder in a recipe), you can use either natural cocoa powder (like Hershey’s) or Dutch-processed cocoa powder (sometimes labeled dark cocoa powder or alkalized cocoa powder). I usually choose natural cocoa powder because it has a more classic chocolate taste & rich chocolate flavor, but if your cake is darker or you prefer a darker chocolate taste, feel free to use dark cocoa powder.

How To Make Your Chocolate Frosting Glossy. If you’re going for a luscious, shiny look, add 1-2 Tablespoons corn syrup (or glucose syrup) to your chocolate frosting. It won’t go matte and will give your cake an ultra plush, sumptuous look. I add this along with the heavy cream.

Make Ahead Tips. Can you make chocolate buttercream in advance? YES! You can refrigerate chocolate buttercream in an airtight container up to 2 weeks.

Can You Freeze Buttercream Frosting? Yes! Store buttercream in an airtight container in the freezer and freeze it for up to 2 months. Let the frozen frosting thaw in the refrigerator, then let the frosting come to room temperature and mix it again before using for the best texture. (This is a great option for leftover frosting, too, though I usually spread mine on gluten-free graham crackers!)

Is Chocolate Buttercream Gluten-Free? This chocolate frosting recipe is 100% gluten-free, so it’s a great recipe to serve your gluten-free friends! All of the ingredients are naturally gluten-free. Just watch out for cross-contamination–use fresh packages of ingredients that haven’t come in contact with gluten or wheat flour.

Yummy Ways To Use This Frosting

Gluten-Free Yellow Cake

Gluten-Free Frosted Brownies

Gluten-Free Chocolate Zucchini Cake

Gluten-Free Chocolate Cake Cookies (Crumbl)

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Chocolate Frosting recipe. I can’t wait to hear how it goes!

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Easy Chocolate Frosting (Chocolate Buttercream)

This is the perfect chocolate buttercream frosting recipe for your favorite cakes & cupcakes! Don’t miss our tips below for getting it just right.

Course Frosting

Cuisine American

Diet Gluten Free

Keyword chocolate buttercream frosting recipe, classic chocolate buttercream, easy chocolate frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups frosting

Calories 297kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup Butter, softened* 2 sticks/227 grams)
• ¾ cup Unsweetened Cocoa Powder (I prefer natural cocoa powder)** (65 grams)
• 3 ½ cups Powdered Sugar (420 grams)
• 2 teaspoons Vanilla Extract
• ¼ teaspoon Kosher Salt use less if using salted butter or fine table salt
• 3-5 Tablespoons Heavy Cream room temperature***
• Optional: 1-2 Tablespoons corn syrup for glossiness

Instructions

• Start With The Butter. Add softened butter to the bowl of a stand mixer (or a large mixing bowl). Using the paddle attachment (or a hand mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. (It should look significantly lighter in color & have increased in volume.)
• Add Most Of Your Ingredients. Scrape down the sides of the bowl and add cocoa powder, powdered sugar, vanilla, salt, and 3 Tablespoons of heavy cream to the mixer.
• Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
• Increase The Speed. Once it’s just mixed together, add 1-2 tablespoons more of cream, along with the corn syrup. Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
• Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, if you can. At this point, the frosting should be smooth and easy to spread or pipe. It should hold its shape on a spatula if you rotate it around (which means it will hold its shape when piped.)
• Troubleshooting. If the frosting is too thick or stiff to pipe or spread easily, add more cream 1 teaspoon at a time, until you reach your desired texture. If the frosting is too thin, add more powdered sugar or cocoa powder 1 Tablespoon at a time until you reach the correct texture. If the frosting warms up too much and starts to melt, chill in the refrigerator for 15-20 minutes or until it’s set again.
• Spread or pipe frosting on cake as desired. Chill cake afterward to keep fresh.
• Storage & Make Ahead Tips. Frosting can be made in advance and chilled in an airtight container in the fridge up to 2 weeks or frozen up to 1 month. Thaw frozen frosting in the refrigerator and bring chilled frosting to room temperature and mix thoroughly before using.

Video

Notes

• Butter should be softened, but not shiny or melty (a sign it’s too warm). It should make a slight indent when gently pressed with your finger. If it’s too hard to indent, it’s too cold. If it’s shiny or your finger easily sinks into the butter, it’s too soft. You can use salted or unsalted butter here. If using salted butter, you may want to reduce the salt in the recipe.
• Cocoa Powder. You can use either natural cocoa (like Hershey’s) or Dutch-processed cocoa powder (dark cocoa) for this frosting recipe. I prefer natural cocoa.
• Milk. I recommend using heavy cream when possible for the best flavor and texture. If all you have is milk, use the highest percentage you have. (i.e. whole milk > 2% > skim milk)
• Yield. This recipe makes enough frosting for 12-18 cupcakes, a 9×13 cake, or a basic 2-layer cake. If you want to frost a 2-3 layer cake generously (including a border or decorations), I recommend making 1.5x or even 2x the recipe so you have plenty of frosting to work with.

Nutrition

Serving: 0.25cup frosting | Calories: 297kcal | Carbohydrates: 39.6g | Protein: 1.2g | Fat: 16.7g | Saturated Fat: 10.4g | Cholesterol: 42.8mg | Sodium: 31.3mg | Potassium: 142.9mg | Fiber: 1.6g | Sugar: 35.8g | Calcium: 12.4mg

The post Gluten-Free Chocolate Frosting (Chocolate Buttercream) appeared first on Sweets & Thank You.

Ever wondered if sugar is gluten-free? We’re breaking it all down, from types of sugar, to which brands are gluten-free and more!

So, you’re ready to bake gluten-free, but you’re not sure… is sugar gluten-free?

I GET IT!

Especially at the beginning of transitioning to a gluten-free diet, it’s so overwhelming to have to re-think every ingredients and re-read every label to check that everything is safe to eat. Today we’ll take the guesswork out of sugar.

Here’s what you need to know about gluten-free sugar…

Is White Sugar Gluten-Free?

Granulated sugar IS considered gluten-free. Whether it’s beet sugar or cane sugar, both kinds of white sugar are made with a single ingredient, so they can safely be considered gluten-free.

One thing to note is that commercial white sugar is usually processed with natural carbon (or bone char) to help decolorize it and give it that super white appearance. This is all gluten-free, but does mean that most regular white sugar is not vegan. (Organic sugar in the United States is always made from sugarcane and is not processed with bone char.)

Is Brown Sugar Gluten-Free?

Brown sugar is actually just white sugar with added molasses! Both sugar and molasses are considered gluten-free, so brown sugar is safe for Celiac disease and gluten intolerance.

What about light brown sugar vs dark brown sugar? That’s simply a matter of how much molasses is in the sugar! Dark brown sugar has more molasses than light brown sugar. Both light brown sugar and dark brown sugar are gluten-free.

Is Powdered Sugar Gluten-Free?

Most of the time, yes! Powdered sugar (sometimes labeled confectioner’s sugar or icing sugar) is unique from other kinds of sugar because it usually contains some sort of starch to help avoid clumps. Most brands use cornstarch or arrowroot starch, which are both gluten-free. This is one sugar you’ll want to double-check before using!

What About Other Kinds Of Sugar?

So what about all the other kinds of sugar? There are a lot of kinds of sugar and sweetener out there, but here’s a breakdown of all the common kinds. (Learn all about different kinds of sugar and how to use each one in this post all about sugar!)

• Coconut Sugar – Coconut sugar is made from coconut blossom nectar and is considered gluten-free.
• Date Sugar – This type of sugar is made from dehydrated dates and is gluten-free.
• Maple Sugar – Made from crystallized maple syrup, maple sugar is considered gluten-free. (Read more about gluten-free maple syrup here)
• Muscovado Sugar – This dark sugar is gluten-free!
• Pearl Sugar – Pearlized or pearl sugar, like Swedish pearl sugar and Belgian pearl sugar, is gluten-free. It won’t melt and is typically used for decoration only.
• Superfine Sugar/Caster Sugar – this fine-grained sugar is gluten-free. It’s just like white sugar, simply with smaller granules. It dissolves more easily than other sugar, making it great for mocktails & beverages, simple syrup, meringues, and more.
• Sparkling Sugar & Sanding Sugar – these decorative sugars are both gluten-free.
• Sugar Cubes – Are sugar cubes gluten-free? YES! They’re just sugar or sugar held together with sugar syrup, so they’re gluten-free. (Do check your labels on this one, though!)
• Demerara Sugar & Turbinado Sugar. Raw cane sugar, sometimes labeled Turbinado sugar, Demerara sugar, or raw sugar, is also considered gluten-free. It’s typically used as a garnish or to sweeten coffee and tea.
• Honey, Agave & Maple Syrup. In their pure form, these are all gluten-free.
• Sugar Alternatives – Most alternative sweeteners, sugar substitutes, and artificial sweeteners, such as erythritol (Swerve), sorbitol, xylitol, stevia (liquid and powdered), aspartame (Nutrasweet), sucralose (Splenda), saccharin (Sweet N Low) monk fruit, allulose, and others are gluten-free. As always, read the labels on anything you plan to use!

FAQ + Tips For Buying Gluten-Free Sugar

Avoid Cross Contamination With These Tips!

If you’re baking for a gluten intolerant family member (whether they have Celiac disease or non-celiac gluten sensitivity), it’s very important to avoid cross contamination (getting gluten-containing ingredients mixed into gluten-free ingredients.) Even a very small amount of contact with wheat, barley, or other gluten ingredients can cause symptoms of a reaction, immune response, or illness in Celiacs or gluten-intolerance.

• To avoid this, the best practice is to use a separate bag of sugar JUST for gluten-free baking.
• Additionally, do not use tools that have come in contact with wheat flour to scoop or measure gluten-free sugar when baking.
• Either pour the sugar out into your measuring cup or use clean or separate measuring tools for gluten-free ingredients.

What About Flavored Sugar?

If you’re buying an infused or flavored sugar, it’s important to check the label to ensure it’s gluten-free. Many infused sugars and flavored sugars use simple ingredients, like vanilla, orange zest, cinnamon, etc. that are clearly gluten-free, but it’s important to double-check before using. Avoid extras like malt, which is made from barley.

When In Doubt, Ask A Doctor!

As with any food you’re unsure about with a gluten-free diet, consult a doctor, registered dietitian, or nutrition professional for medical advice about your specific situation. They can help you learn what intake works best for you, how to balance your blood sugar, and how to deal with any digestive symptoms you may be experiencing (headache, constipation, blood sugar spikes, etc.)

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It’s no secret that we LOVE using butter here at Sweets & Thank You. It finds its way into cookies, epic brownies, fluffy cakes, luscious caramel sauce, frosting, snack mix, and more.

I know it sounds simple, but whether it’s learning how to measure flour correctly (GAME CHANGER!), or learning an easy trick to get eggs to room temperature fast, we love sharing baking tips that improve every bake! That’s why today, we’re breaking down everything you need to know about measuring butter.

It’s easy to get mixed up when you’re baking! (“Um, how many sticks are in a cup again?” “Wait, how many tablespoons of butter are in a stick?”), so we’ve got common weights and measurements, a free printable cheat sheet you can use for quick reference, and our best tips and tricks for getting those measurements right every time.

Let’s jump in! Here’s everything you need to know about how to measure butter…

How Is Butter Measured?

Universally, the most accurate way to measure butter is by weight, but different countries have different methods of measuring butter in everyday baking:

• In the United States, butter is often measured by the stick or cup
• In Canada, butter is often measured by volume (cups)
• In Europe, Australia & New Zealand, butter is typically measured by weight in grams

How Much Is A Stick OF Butter?

In the United States, butter is often packaged and wrapped in “sticks” of butter. A standard stick of butter is 1/2 cup butter or 8 Tablespoons. Many brands of butter in the united states have wrappers with markings denoting each tablespoon to make it easy to measure. Each line on the stick is usually 1 Tablespoon.

European-style butter (like Kerrygold butter) or butter sold in bulk is sometimes packaged and wrapped in blocks rather than sticks. A block of butter is often packaged as 2 cups of butter (4 sticks/1 pound/454 grams) or 1 cup of butter (2 sticks/8 oz./227 grams). Always reference your package before you start measuring so you know what you’re working with!

Common Butter Measurements & Equivalents

So how do tablespoons match up to sticks of butter? Let’s look at some common butter measurements and equivalents to make baking with butter easier than ever.

• 1/4 cup butter = 4 Tablespoons = 1/2 stick = 2 oz. = 57 grams
• 1/3 cup butter = 5 Tablespoons + 1 teaspoon = 2.66 oz. = 75 grams
• 1/2 cup butter = 8 Tablespoons = 1 stick = 4 oz. (1/4 pound) = 113 grams
• 2/3 cup butter = 10 Tablespoons + 2 teaspoons = 5.33 oz = 151 grams
• 3/4 cup butter = 12 Tablespooons = 1 1/2 sticks = 6 oz. = 170 grams
• 1 cup butter = 16 Tablespoons = 2 sticks = 8 oz. (1/2 pound) = 227 grams
• 1 1/2 cups butter = 24 Tablespoons = 3 sticks = 12 oz (3/4 pound) = 341 grams
• 2 cups butter = 32 Tablespoons = 4 sticks = 16 oz (one pound) = 454 grams

Save Time With Our Printable!

Get our butter equivalent cheat sheet sent right to your inbox. You can print it out to keep on hand for baking projects big and small!

GET OUR BUTTER CHEAT SHEET

How To Measure Butter, Step BY Step

Weigh Butter On A Scale

Measuring butter in ounces or grams on a scale is the single most accurate way to measure butter for a recipe. Here’s how to weigh it on a digital scale/kitchen scale:

1. Tare The Scale To Zero. For a digital scale, turn the scale on and tare/set the kitchen scale to zero. (I usually place a piece of parchment or a plate on the scale and then tare to zero to account for the weight of the parchment/plate & save me the hassle of clean-up later.)
2. Add the butter to the scale.
3. Add or remove butter as needed until you reach the desired weight.
4. Use butter as directed in your recipe.

Measure By The STick

1. Use The Markings On The Wrapper. Use the markings on the butter wrapper to measure how many tablespoons or cups you need for your recipe. Typically each line on the butter represents 1 Tablespoon of butter. (Remember that 8 Tablespoons of butter are in a stick, and a stick is 1/2 cup butter.)
2. Slice With A Sharp Knife. Use a sharp knife to cut the butter carefully along the line you need.
3. Use butter as directed in your recipe.

FAQ + Tips And Tricks For Measuring Butter

Do You Use A Measuring Cup To Measure Butter?

Not usually. Butter is usually measured by weight in ounces or grams on a scale, or in Tablespoons or cups. However, you typically use the measurements on a stick of butter rather than scooping the butter into measuring cups.

Do You Measure Butter Solid Or Melted?

It’s easiest to measure butter solid, even if you plan to melt it later. If your recipe calls for the butter to be melted at some point, I recommend measuring the butter cold (weighing or cutting the butter to size) and THEN melting it as directed in your recipe. That said, always follow the instructions in your recipe.

How Much Butter Is In A Pat?

If a recipe calls for a “pat of butter,” this typically means about 1 Tablespoon of butter, sliced from the stick (or individually wrapped at hotels & restaurants).

The post How To Measure Butter (Sticks, Tablespoons & More!) appeared first on Sweets & Thank You.

Need a little lemon zest for a recipe? We’ll teach you everything you need to know about how to zest a lemon!

Lemon is one of my favorite flavors to use in cooking and baking. It feels like lemon goes with almost everything! From sweets like cookies, cakes, pies, and bars, to savory options like chicken, salads, dressings, sauces, and vegetables, lemon zest adds delicious flavor!

Many of my favorite lemon recipes pack the biggest lemon punch by using both lemon zest and lemon juice. I’m all about that lemon zest!

If you’ve ever wondered “what does it mean to zest a lemon?,” “how much zest is in a lemon?” or “what exactly is lemon zest?” you’re not alone! Thankfully, zesting a lemon is a SUPER easy culinary trick that will instantly add vibrant fresh lemon flavor to recipes and baked goods of all kinds.

Here’s what you need to know about how to zest a lemon (and other citrus fruits, too!)…

What Is Lemon Zest?

So what exactly IS lemon zest? Is it the same thing as lemon peel? Let’s talk about it!

• Lemon zest is the yellow lemon peel–the thin, porous outer layer or rind of a lemon. It’s important to note that lemon zest is the yellow part of the peel ONLY. It’s is full of lemon essential oils that are so fragrant and flavorful.
• Lemon zest does NOT include the white part beneath. This white layer is called the pith. It’s bitter, spongy, and can add an unpleasant taste and texture to recipes.

How Much Lemon Zest Do You Get Per Lemon?

The general rule of thumb is that 1 lemon yields about 1 Tablespoon of zest. If your lemons are smaller or larger, you may get less or more zest.

What Are The Different Ways to Zest A Lemon?

Now that you know what lemon zest IS, how do you get the zest off of a lemon? There are several ways you can try, ranging from easiest and most effective, to most difficult and least effective. (You can use zest citrus fruits, like oranges, limes, and grapefruit using the same methods!)

1. Use A Microplane Zester (Easiest)

The easiest, most effective way to zest a lemon is to use a microplane zester or rasp grater. Microplane is a brand name, but (much like Kleenex and tissues) it has kind of been adopted as the description for a rasp grater.

This type of grater has an exceptionally fine toothed texture which makes for fine, delicate grating. It’s perfect for getting the thin layer of zest off of citrus fruit, finely grating parmesan cheese, etc. You use it much like a traditional grater.

For the best stability and visualization, I recommend placing the lemon on a stable surface (countertop, cutting board, etc.) and using the zester upside down, so that you can easily see when you reach the white pith. If you prefer, you can instead brace the zester against the stable surface and hold the lemon in your dominant hand. Move the over the zester, trying to JUST get the yellow zest and not the white pith.

2. Use A Box Grater

If you don’t have a microplane zester/rasp grater, you can use the finest side of a box grater or hand-held grater (cheese grater) for a similar effect. Again, focus on getting just the yellow zest, and avoiding the white pith.

3. Use A Citrus Zester With Channel Knife

This type of citrus zester is best if you’re looking for larger curls or slices of zest. Larger strips of lemon zest work beautifully for garnish, cocktails, or mocktails, since they have a bigger visual impact.

There are two parts to this type of zester. The small, circles at the top are the zester, while the indented grater on the side is called the channel knife. The zester will form long strings of zest, while a channel knife will make one large curly peel.

It can take a bit of practice to get this tool down, so I only use it when I need to for garnish. To use the zester end, hold the tool in your dominant hand and gently press the zester down into the lemon zest and scrape towards your body, doing your best to remove just the yellow zest.

To use the channel knife, hold the zester tool in your dominant hand. Press in and scrape to make long strips of zest. (This video gives you a nice visual of ways to use a channel knife to make decorative accents!)

4. Use A Knife

Okay, but can you zest a lemon without a grater? If you don’t have any type of grater or zester available, it is possible to remove the zest from a lemon with a knife. This requires good knife skills and a sharp paring knife or small, sharp serrated knife. Carefully use the knife to cut away the zest in large sections, trying your best to avoid the white pith.

From there, you can use the large pieces, or you can mince or slice the strips of zest into smaller pieces, as needed.

5. Use A Vegetable Peeler

In my experience, this is the least effective and most difficult way to zest a lemon. If you have a very sharp vegetable peeler and a firm lemon, you can use it like a paring knife, to carefully remove the zest in long strips.

I find many of us don’t have a strong enough veggie peeler or the peeler tends to also scrape off the white pith underneath. It’s very easy to cut yourself with this method, so I only recommend it if it’s your only option and you’re an experienced cook/baker.

10 Ways To Use Lemon Zest In Cooking & Baking

Now that you know how to zest a lemon, I thought I’d share some yummy ways to use it! Here are 10 of my favorite ways to use lemon zest in baking and cooking projects:

1. Lemon Bundt Cake. Light, fluffy, and bursting with lemon flavor, this Gluten-Free Lemon Cake, well… takes the cake!
2. Garnishing Green Veggies. Add a little lemon zest and lemon juice to steamed, roasted, grilled, or sauteed green veggies. Try Lemon Asparagus, Lemon Broccoli, some zucchini, artichokes, peas, or Spinach With Lemon and Garlic.
3. Lemon Poppy Seed Muffins. Want to add some serious lemon flavor to your muffins? Try these Lemon Poppy Seed Muffins which use plenty of lemon zest for serious lemon flavor.
4. Energy Bites. Adding a bit of zest to these Lemon Energy Bites makes them taste like dessert. Really. No sugar required!
5. Lemon Shrimp. Seafood and lemon are a classic pairing, and this super quick One Pan Lemon Shrimp recipe makes for a fresh, easy dinner any night.
6. Pesto. Next time you make pesto, add a bit of lemon zest and lemon juice. You’ll never be the same!
7. Chicken Marinades. Pair lemon juice, lemon zest, olive oil, garlic, and some fresh herbs and you’ve got an instantly delicious chicken marinade.
8. Lemon Brownies! You’ve had brownies, you’ve had lemon bars, but have you had LEMON BROWNIES? They’re like a fudgier version of lemon cake, and they’re not to be missed!
9. A Pretty Mocktail! Add thick strands of lemon zest to a glass of our Strawberry Basil Lemonade or Raspberry Lemonade!
10. Cheesecake. Adding the zest of a lemon to our Gluten-Free Cheesecake Recipe adds such a gorgeous layer of brightness to the velvety cheesecake filling.
11. SO MUCH MORE. Use it in dressings, sauces, pasta, cupcakes, smoothies…even deviled eggs!

PRO TIP: Flavor Pairings. Lemon plays nicely with LOTS of flavors–honey, berries, garlic, basil, cilantro, thyme, rosemary, dill, black pepper, seafood, ricotta, balsamic vinegar, olive oil, chicken, almonds, cream cheese, yogurt, tahini, ginger, butter, mushrooms, feta, chili pepper, lavender, curry, turmeric, cherries, and more. Get creative in the kitchen by pairing lemon zest with some of these tasty flavors in your next recipe!

FAQ + Tips And Tricks For Zesting Lemons

Zest FIRST. If you’re juicing AND zesting a lemon, make sure to zest the lemon first. It’s easier and more effective when the lemon is whole.

How Long Does Lemon Zest Last In The Fridge? You can refrigerate lemon zest up to 2 days, but it will begin to dry out and lose flavor almost immediately. It’s best to use it as soon as possible or use frozen lemon zest.

Can you freeze lemon zest? YES! And this is one of my favorite kitchen tricks. Don’t let all that lovely lemon flavor go to waste! We use this method to freeze lemon zest. Store it in an airtight container in the freezer up to 1 month.

Can I substitute lemon juice for lemon zest? In most recipes, this will not be a good substitute. Lemon zest contains lemon oil (lemon essential oil), which is far more potent than lemon juice. Lemon juice also adds more liquid to a recipe than zest, so it can throw off the ratio of wet:dry ingredients.

Can you buy lemon zest in the store? I’ve never seen lemon zest available for sale at the grocery store–in a jar, frozen, etc. It tends to be too delicate to store fresh. The only exceptions are buying candied lemon peel (often used as a garnish or as an addition to cheeseboards), or dried lemon peel. Dried lemon peel doesn’t have the same potency or vibrance as fresh, so I only recommend it if called for specifically in a recipe.

WE

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How To Zest A Lemon 5 Ways

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• Author: Emily Dixon, Sweets & Thank You
• Total Time: 5 minutes
• Yield: 1 batch 1x
• Diet: Gluten Free

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Description

Learn how to zest a lemon 5 ways to add a lovely lemon twist to your next recipe!

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Ingredients

• Fresh lemons
• A microplane zester, box grater, handheld zester with channel knife, sharp knife, or vegetable peeler

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Instructions

With A Microplane Zester/Rasp Grater:

1. Hold the microplane zester in one hand and your lemon in the other. For added stability, I recommend bracing either the zester or the lemon on a stable surface like a countertop or cutting board.
2. Scrape the lemon across the surface of the microplane zester (or the zester across the surface of the lemon), rotating the lemon as you go. (Move to the next section as soon as you see white. You want ONLY the yellow lemon zest, NOT the white pith). If any zest sticks to the back side of the zester, gently tap it off or use a knife to scrape it away. Watch out for sharp edges!

With A Box Grater:

1. Hold the box grater in your non-dominant hand and your lemon in your dominant hand.
2. Scrape the lemon across the smallest side of the box grater, rotating the lemon as you go. (Move to the next section as soon as you see white. You want ONLY the yellow lemon zest, NOT the white pith).

With A Handheld Zester Tool (Or A Channel Knife):

1. The small, circles at the top of this tool are the zester, while the indented grater on the side is called the channel knife. The zester will form long strings of zest, while a channel knife will make large sections of peel.
2. To use the zester end, hold the tool in your dominant hand and gently press the zester down into the lemon zest and scrape towards your body, doing your best to remove just the yellow zest.
3. To use the channel knife, hold the zester tool in your dominant hand. Press in and scrape to make long strips of zest.

With A Knife:

1. Carefully use a small, sharp knife (like a paring knife or serrated paring knife) to cut away the zest in large sections, trying your best to avoid the white pith.
2. From there, you can use the large pieces, or you can mince or slice the strips of zest into smaller pieces, as needed/desired.

With A Vegetable Peeler:

1. If you have a very sharp vegetable peeler and a firm lemon, you can use it like a paring knife, to carefully remove the zest in long strips. Again, aim to only remove the yellow peel, not the white pith.

Notes

Tips:

• Lemon zest is the yellow peel ONLY. Avoid the spongy white pith underneath the zest, which is bitter.
• 1 medium lemon = 1 Tablespoon of lemon zest
• lemon zest is best used immediately, but can be frozen up to 1 month.
• To remove wax from lemons, place them in a colander and pour very hot (boiling) water over them to dissolve the wax, then scrub with a microfiber cloth or vegetable brush and rinse again.
• Zest FIRST. If you’re juicing AND zesting a lemon, make sure to zest the lemon first. It’s easier and more effective when the lemon is whole.

• Prep Time: 5 minutes
• Category: Tutorial
• Method: No-Cook
• Cuisine: American

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The post How To Zest A Lemon 5 Ways (+ Tips!) appeared first on Sweets & Thank You.

Need some toasted pecans for a recipe? No problem! Learn how to toast pecans in the oven or on the stovetop in this easy tutorial.

Toasting pecans is kind of like unlocking the next level on a game. You start with something pretty good (pecans) and the simple act of toasting them unlocks MAJOR flavor that instantly levels up every bite, whether you’re munching them on their own, tossing them into a salad, or mixing them into a baking recipe.

It only takes a few minutes, and it’s 110% worth the effort! In this tutorial, I’ll walk you through how to toast pecans in the oven and how to toast pecans on the stove. Don’t worry, it’s not fussy at all.

Here’s what you need to know about toasting pecans…

Why Do You Toast Pecans?

So, why do people toast pecans? It improves their texture and flavor! While raw pecans have a fairly flat, mild flavor, toasted pecans taste more vibrant, crunchy, and nutty, with a crisp and buttery texture. There’s a HUGE flavor difference in toasted or roasted pecans and raw pecans.

As for HOW to toast pecans, let’s take a look at 2 easy methods to toast them: the oven method and the stovetop method.

How To Toast Pecans In The Oven

Toasting pecans in the oven works best when you are toasting at least 1 cup of pecans. It’s my preferred method because it’s more hands-off and doesn’t require a lot of stirring or attention. It’s also a great method when you want to make a large batch! (Hello, holiday baking!)

1. Preheat the oven temperature to 350 degrees F.
2. Spread Pecans Out. Place raw pecans on a cookie sheet/sheet pan and spread them out in a single layer so they aren’t all touching. (This allows the air to circulate better, which leads to more even toasting)
3. Bake the pecans for 6-8 minutes, giving them a shake halfway through, if desired. If your pecans aren’t quite toasted yet, add 1-2 more minutes and watch them closely.
4. Let the pecans cool slightly, then use them, chop them, or store them, as desired.

That’s it!

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

How To Toast Pecans On The Stove

My go-to method for a small batch of nuts! If you’re working with less than a cup of pecans (or just don’t feel like turning on the oven), you can totally toast pecans on the stove! All you need is a skillet to get started:

1. Add pecans to a large dry skillet. (Don’t add butter or oil–there’s no need, unless your recipe specifically calls for it, such as when adding herbs or spices.)
2. Toast the pecans 3-5 minutes on medium heat, stirring regularly to help the pecans toast more evenly. (You want the pecans to have a deep golden brown color.)
3. Cool slightly, then use as desired.

Keep in mind that pecans toasted on the stovetop can cook more quickly, burn more easily, and cook unevenly unless you stir regularly and watch them closely. Don’t walk away from the stove or work on other projects at the same time or your nuts will likely burn!

10+ Yummy Ways To Use Toasted Pecans

Once you know how to toast pecans, you’ll want to put them in all your favorite recipes! There are more ways to use toasted pecans than I can count, but here are a few of my favorites…

• Brownies. Tuck some toasted pecans into these fudgy Gluten-Free Brown Butter Brownies for another amazing layer of flavor. (Add some flaky salt on top for a pretty finish!)
• Chicken Salad. My favorite chicken salad recipe uses pecans, along with apples and cranberries for.seriously satisfying flavor.
• Cheesecake. They’re great in all kinds of desserts, but I love to use toasted pecans and caramel sauce on my Gluten-Free Pumpkin Cheesecake. It’s DIVINE.
• Oatmeal. Pecans are a great addition to a warm bowl of Maple Brown Sugar Oatmeal, a bowl of Steel Cut Oats, Overnight oats, or anything with cinnamon, blueberries, or apples. SO GOOD.
• With Veggies! Use roasted pecans to add nutty crunch to veggies like roasted butternut squash, roasted Brussels sprouts, and glazed carrots.
• Salads. Toasted nuts add lovely textural contrast to big salads like this or this.
• Waffles & Pancakes. That satisfying nutty crunch is so good with maple syrup on a stack of fluffy pancakes or our Gluten-Free Belgian Waffles.
• Carrot Cake. Add nutty flavor to a cozy carrot cake with chopped pecans. They can be stirred into the batter, used for decoration, or both!
• Cookies. I love toasted pecans in oatmeal cookies. They add GREAT flavor!
• Muffins. Add a handful or two to your muffin batter for a tasty crunch. They’re yummy in our Gluten-Free Banana Crumb Muffins!
• Banana Bread. If you like adding nuts to your banana bread, some toasted pecans can be BEAUTIFUL. We love them in our Brown Butter Banana Bread recipe.
• Snacks! Use these crunchy pecans in an epic trail mix, toss them onto a yogurt bowl, or munch them with some dark chocolate chips.
• Ice Cream. Sprinkle pecans into homemade caramel ice cream, turtle ice cream, or toffee ice cream or garnish your sundae with some on top.

FAQ + Tips And Tricks For Toasting Pecans

Set Timers & Stay Close! Nuts have a high fat content, which helps them toast beautifully, but it also means they can easily burn. Make sure to set a timer and stay close to your nuts while they’re toasting so you can keep a close eye on them.

The Best Way To Store Pecans. Pecans last best in an airtight container, especially chilled. Store nuts like pecans in the freezer to help keep them fresh. (Their natural oils tend to spoil more quickly with heat, and since nuts have a high fat content, they’ll stay fresher cold.) Toasted pecans will stay fresh about 1 week at room temperature, up to 2 months in the refrigerator, or up to 6 months in the freezer.

How Long Do Toasted Pecans Last? Toasted pecans will stay fresh about 1 week at room temperature, up to 2 months in the refrigerator, or up to 6 months in the freezer.

Can You Toast Pecans That Are Already Chopped? Yes, though small pecan pieces toast MUCH faster than whole pecans. I prefer to toast whole pecan halves and chop them later to avoid burning.

Stick With Raw Pecans. For best results, only roast/toast RAW nuts. Other nuts, like seasoned pecans and dry roasted pecans are already toasted, and will burn more easily. (Costco is a great place to get raw pecans in bulk for the best price!)

Does This Work With Other Kinds Of Nuts? Yep! Another variety of nuts, like walnuts, hazelnuts, and almonds work similarly.

More Recipes For Pecan Lovers

Easy Cinnamon Pecans

Gluten-Free Salted Pecan Bars

Pecan Pralines

Gluten-Free Pecan Brownies

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Tell me all about it! Leave a star rating below when you try our Toasted Pecans recipe and let us know how you used them. I can’t wait to hear how it goes!

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How To Toast Pecans (Oven Or Stove!)

Learn how to toast pecans in the oven or on the stovetop in this easy tutorial. Soon, you’ll be adding them to salads, veggies, baking recipes & more!

Course Appetizer

Cuisine American

Diet Gluten Free

Keyword how to toast pecans, how to toast pecans in the oven, how to toast pecans on the stove, toasted pecans

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Servings 1 -2 cups pecans

Calories 86kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1-2 cups pecans* use raw pecans, not roasted, dry roasted, or seasoned pecans
• A sheet pan or skillet for toasting

Instructions

Oven Method:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (you can also toast them on a dry pan, I just love parchment for easy clean-up & to prevent sticking)
• Spread Pecans Out. Place pecans on sheet pan and spread them out so they aren’t all touching. (This allows the air to circulate better, which leads to more even toasting)
• Bake the pecans for 6-8 minutes, giving them a shake halfway through, if desired. If your pecans aren’t quite toasted yet, add 1-2 more minutes and watch them closely.
• Let the pecans cool slightly, then use them, chop them, or store them, as desired. 

Stovetop Method:

• Add pecans to a large skillet. (Don’t add butter or oil–there’s no need, unless your recipe specifically calls for it!)
• Toast the pecans 3-5 minutes on medium heat, stirring regularly to help the pecans toast more evenly. Do not walk away from the stove or work on other tasks while the nuts are toasting to avoid burning them. (They burn more easily on the stove)
• Cool slightly, then use as desired.

Video

Notes

If you’re toasting less than 1 cup of pecans, the stovetop method might work best for you. For 1 cup or more than 1 cup, I always recommend the oven method. This easily scales up, too! You can toast 4-6 cups of pecans in the oven at a time, so long as there’s enough room on your baking sheet so the air can circulate around them. 

Nutrition

Serving: 2Tablespoons nuts | Calories: 86kcal | Carbohydrates: 1.7g | Protein: 1.1g | Fat: 8.9g | Saturated Fat: 0.8g | Potassium: 50.7mg | Fiber: 1.2g | Sugar: 0.5g | Vitamin C: 0.1mg | Calcium: 8.7mg

The post How To Toast Pecans (Oven Or Stove!) appeared first on Sweets & Thank You.

12 Kinds Of Sugar & How To Use Them – We’re breaking down common kinds of sugar & how to use them in cooking and baking.

There’s some kind of sweetener in almost everything we make here at Sweets & Thank You! Whether we’re mixing up cookie dough, whipping up fluffy frosting, garnishing a sweet treat, or sweetening a mocktail, we’re using sugar!

There are all kinds of feelings out there about this baking ingredient when it comes to sugar intake or which sweeteners are best, but today, we’re focusing on basic information. If you’ve ever wondered what the different kinds of sugar are or how they’re used, this is the post for you!

We’ll break down the different names that sugar goes by, share common swaps and sugar substitutions, and give you tips for measuring, storing, and using sugar in all kinds of different ways. Ready to dive in?

Here are the different types of sugar for cooking and baking and how to use them…

Granulated Sugar

Granulated sugar (sometimes called white sugar or table sugar) is what most people refer to when they say “sugar.” If you see “sugar” on a nutrition facts label, food label, recipe, or ingredients list, granulated sugar is what they’re referring to.

Granulated sugar is white sugar made from either sugar cane or sugar beets (or a mixture). Refining granulated sugar produces molasses, which is removed from white sugar to help it get that white appearance. Sugar is also sometimes bleached for an even whiter appearance.

While buying sugar at the grocery store, you may see some sugar labeled “cane sugar” or “natural cane sugar.” This is also refined white sugar, though it’s is made solely from sugarcane and has a more blonde/less white appearance than the slightly more refined white sugar. Either can be used for most recipes that call for sugar, white sugar, or granulated sugar. (See more about their similarities and differences here.)

As for uses, granulated sugar dissolves well, which makes it great for making simple syrup for mocktails, cocktails, and drinks, or for creaming, melting, or mixing into baked goods.

Brown Sugar

Brown sugar is made from granulated sugar and molasses. The molasses gives brown sugar its signature color and the amount of molasses determines whether it’s light brown sugar or dark brown sugar. Light brown sugar contains less molasses than dark brown sugar.

Brown sugar is more moist than granulated sugar because of the molasses content, so it’s commonly added to give additional chewiness and moisture to baked goods like cookies, brownies, and muffins. The flavor is more intense, rich, and nuanced that white sugar as well, so brown sugar can add notes of toffee, caramel, or molasses to recipes.

I LOVE what the molasses does to the color and flavor of brown sugar, but it also makes brown sugar a bit more finicky to work with. It’s important to pack brown sugar down into the measuring cup to get an accurate measurement (or weigh it for even better results!). It can also dry out and harden faster than white sugar, so you can try these tips to soften brown sugar if yours has gotten hard!

GOOD TO KNOW: You can make your own brown sugar substitute at home with molasses and granulated sugar. Such a lifesaver if you’re out of brown sugar!

Powdered Sugar

Powdered sugar is sometimes labeled confectioner’s sugar or icing sugar. It’s made from finely ground and sifted granulated sugar, usually mixed with cornstarch or arrowroot to help avoid clumping.

Confectioner’s sugar dissolves quickly and easily, making it the most common sugar for glaze and frosting recipes. Because of its fine texture, it can also help produce a glossy sheen when added to baked goods, like brownies.

Another common way to use powdered sugar is as a garnish–dusted, shaken, or misted over baked goods like cakes, tarts, pancakes, brownies, etc. to give them a final flourish. It can also be used to coat cookies, donuts, and truffles.

GOOD TO KNOW: If you’re out of powdered sugar at home, you can actually make your own in a high speed blender! Do know that the high speed mixed with the grains of sugar can sometimes scuff or scratch the blender pitcher. This is cosmetic only and shouldn’t impact the function of your blender, but it is worth mentioning!

Caster Sugar (Superfine Sugar)

Caster sugar is also known as superfine sugar or baker’s sugar. It’s more popular in the U.K. than it is in the United States, but it can work well for dissolving into drinks, mixing into meringue, making simple syrup and more.

Because it has a very fine, small grain texture, caster sugar is typically used when dissolving the sugar quickly or completely is important to a recipe.

GOOD TO KNOW: If you can’t find caster sugar/superfine sugar or don’t have it on hand, you can pulse regular granulated sugar a few times in a blender or food processor to break down the grains a bit more. It won’t be precisely the same, but it’s a workable substitute in most cases!

Turbinado Sugar

Sometimes labeled “raw sugar,” “raw cake sugar,” or “sugar in the raw”, turbinado sugar is known for being less refined than granulated sugar. It has larger sugar crystals than regular sugar, with a soft golden color and subtle caramel flavor that make it a pretty topping for muffins and scones.

GOOD TO KNOW: If you need turbinado sugar as a garnish, but you don’t have any on hand, the next best substitute for turbinado sugar is demerara sugar, which also has a coarse texture. Or, you can use sparkling sugar.

Demerara Sugar

Americans might not recognize this one right away! This sugar isn’t commonly used in the United States, but it’s worth knowing about if you love to bake. Demerara sugar has slightly larger, more distinct grains than turbinado sugar. It offers a crunchy texture, and toffee flavor notes, which makes it popular for stirring into coffee or tea, or finishing cookies, scones, and muffins.

GOOD TO KNOW: Turbinado sugar is a good substitute for demerara sugar in most cases. The larger grains can give the same crackly crunch and sparkle to baked goods, and it has a similar flavor for drinks.

Muscovado Sugar

Muscovado sugar (sometimes called Barbados sugar or molasses sugar) is unrefined cane sugar with high molasses content. There are two varieties/intensities: light muscovado sugar (lighter in color, less intense) and dark muscovado sugar (darker in color, more intense).

Since most of the molasses is intact, muscovado sugar is darker in color and more intense in flavor than either light brown or dark brown sugar, and is typically reserved for recipes with strong, bold flavors, like gingerbread, barbecue sauce, or for making rum. It also contains more trace minerals, thanks to the molasses content. It really does taste like molasses!

Muscovado sugar has a much stronger flavor than dark brown sugar, so it’s best to only use it when called for. The best substitutes for muscovado sugar are typically unrefined sugars, like panela or sucanat.

Pearl Sugar

There are two popular kinds of pearl sugar–Belgian pearl sugar, which is common in Belgian Liege waffles, and Swedish pearl sugar, which is used to garnish cinnamon buns (like this). Belgian pearl sugar is large and very crunchy. (It’s in the top right bowl of the photo above). Swedish pearl sugar is smaller than Belgian pearl sugar, but is still quite large compared to granulated sugar or sprinkles. (Swedish pearl sugar is in the bowl in the center of the photo above.)

Pearl sugar is gorgeous, and typically only used as an accent rather than as the primary sweetener in a recipe.

GOOD TO KNOW: If you can’t find it near you, you can make your own pearl sugar by smashing sugar cubes. (A meat tenderizer works well!)

Sparkling Sugar

Sparkling sugar and sanding sugar are purely decorative. These sugars are usually used to decorate cookies and cakes.

Sparkling sugar has a coarse, texture and bleached, bright sparkly white color. It can be dyed for decoration, but is typically used for a crunchy, sparkly finish to cookies, gingerbread houses, and other baked goods. (PS – Want to know more about sprinkles? Check out our Sprinkles 101 post!)

Maple Sugar

Just like the name suggests, maple sugar is made from maple syrup! It’s crystallized pure maple syrup, so it has an intense maple flavor that adds deep caramel-like notes. It’s most commonly used by bakers avoiding processed sugars.

Maple sugar isn’t a great 1:1 substitute for most other sugars because of its intense maple flavor and tendency to brown/burn, though it can be great mixed in as part of a recipe, such as in a coffee cake crumb topping, or a spice cake. Unless you are a seasoned baker, it’s best to only use maple sugar when it’s called for in a recipe.

Coconut Sugar

Coconut sugar is made from crystallized coconut blossom nectar. It’s considered a lower glycemic/low glycemic sugar as it has a less dramatic effect on blood sugar. Coconut sugar is popular in the healthy baking, paleo, and vegan crowds as a more natural sweetener.

While it doesn’t taste strongly of coconuts, coconut sugar does have a distinct taste and deep brown color.

GOOD TO KNOW: Coconut sugar doesn’t crisp or brown the same way as granulated sugar and brown sugar do, and it adds a lot of moisture to a recipe. It’s much harder to get a glossy sheen on brownies, or a crisp golden muffin top when using coconut sugar, and it often impacts the color and spread of baked goods. Use it only when called for, for best results.

Date Sugar

Date sugar is a fruit sugar made from dehydrated, powdered dates. It’s a natural sweetener with a very subtle sweetness and typically used in healthier recipes or healthy desserts (like these vegan snickers rolls).

It has a tendency to harden into a big clump, so it can also be tricky to work with. Date sugar is not a 1:1 substitute for white or brown sugar, so it’s best to use it only when called for.

GOOD TO KNOW: Because of the fibrous content (dates have plenty of fiber!), date sugar will not melt. It can have a subtly gritty texture, so only use it when called for!

Bonus Type: Sugar Cubes!

Before we wrap up, I wanted to share one more type of sugar: sugar cubes! Sugar cubes can be made with several kinds of sugar (cane sugar & demerara sugar are common!).

Cubes of sugar are typically used to sweeten drinks like tea or coffee, or used for decoration, as with gingerbread houses. Some brands use edible “food glue” to hold their cubes together, while others use sugar syrup and compression.

Demerara sugar cubes are typically less refined and more organically shaped, while classic white sugar cubes are made from cane sugar or granulated sugar.

FAQ + Tips And Tricks For Working With Sugar

How To Measure Sugar. The most accurate way to measure sugar will always be to use a kitchen scale. They can be inexpensive and will give you the most accurate result when measuring. Otherwise, use the scoop and level method for granulated sugar and pack down brown sugar and sugars with molasses. (Brown sugar/sugar with molasses needs to be packed down because it’s more moist and takes up more space)

Is Sugar Gluten-Free? Yes!

How To Store Sugar. In general, you want to eliminate air exposure as much as possible, since the air will dry and dehydrate your sugar over time. Store in an airtight container or a zip-top bag with excess air removed. You can also add a terra cotta sugar keeper to help keep sugar moist.

How To Soften Hard Sugar. For brown sugars and sugars with molasses, add a handful of mini marshmallows or a slice of bread and leave it overnight to soften hard sugar. The sugar will absorb the liquid from the marshmallows or bread and soften. (You can then discard the bread or marshmallows)

Is Sugar A Wet Ingredient Or A Dry Ingredient? Sugar is considered a wet ingredient. It contains moisture and adds moisture to recipes. (That’s why reducing the sugar in a recipe will give you a harder, drier, crumblier result.)

WE

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What are the different kinds of vanilla? We’re breaking it all down! From vanilla extract, vanilla bean paste, vanilla beans, and more!

Vanilla adds gorgeous flavor to all kinds of recipes, from frosting, cake, and cookies, to ice cream, sauces, puddings, drinks, dessert, caramel sauce, and more. While the most common type of vanilla called for in baking is vanilla extract, vanilla comes in several different forms–vanilla beans, vanilla powder, vanilla bean paste, and vanilla extract.

For today’s Be A Better Baker baking tip, we’re breaking down 4 kinds of vanilla, when to use them, how to substitute them, and more.

Here’s what you need to know about the different types of vanilla in baking…

Vanilla Beans

Vanilla beans are long, black, slightly waxy whole vanilla pods with small black specks (vanilla seeds!) inside. They’re the priciest form of vanilla, with just 1-2 vanilla beans costing anywhere from $9-25. Vanilla beans offer an intense real vanilla flavor, with tiny black specks added to a recipe (this looks especially beautiful in pastry cream, frosting, and ice cream!).

Where do vanilla beans come from? It’s actually a seed pod from a vanilla orchid plant. Vanilla orchids originated in Mexico, but spread through trade and colonization. These days, vanilla orchids only grow in certain parts of the world–Mexico, Madagascar, Tahiti, the Caribbean, Hawaii, and Indonesia among them. You’ll usually see the source on the label (i.e. “Mexican vanilla beans,” “Tahitian vanilla beans,” “Madagascar vanilla beans,” etc.)

A discerning palate may be able to tell apart the unique flavor profile of each location, but the average home cook probably won’t.

When choosing vanilla beans, look for plump, smooth pods as these are less likely to be dried out. They should smell fragrant and almost have a shine to them. There are two grades of vanilla beans based on the moisture content. Grade A vanilla beans have about 30% moisture, while grade B have about 30% moisture. Grade A will have the most fresh, vibrant flavor, while B works great for infusing vanilla extract, vanilla sugar, etc.

How To Use Vanilla Beans

To open and use a vanilla bean, you typically use a sharp knife to make a slit lengthwise to split the pod open. Then use the sharp tip of your blade or the back of your knife to scrape all the little black vanilla seeds out of the pod. Once you’ve extracted all the seeds, you can still use the pod to add vanilla to other recipes! Use it to infuse pastry cream or pudding, make vanilla extract, make vanilla powder, or make vanilla sugar.

How much vanilla extract do you use for 1 vanilla bean?

While the flavor won’t be exactly the same, you can use 1 Tablespoon of vanilla extract for 1 vanilla bean.

What’s the best substitute for vanilla beans?

I recommend vanilla bean paste, as you’ll still get those gorgeous flecks. Different vanilla pastes have different potencies, but you’ll often use 1 teaspoon – 1 Tablespoon of vanilla paste per vanilla bean in a recipe. Check your specific brand for equivalencies!

• Heilala Vanilla Paste = 1 teaspoon vanilla paste per vanilla bean
• Nielsen Massey Vanilla Paste = 1 Tablespoon vanilla paste per vanilla bean
• Rodelle Vanilla Paste = 1 teaspoon vanilla paste per vanilla bean
• Simply Organic Vanilla Paste = 1 Tablespoon vanilla paste per vanilla bean
• Trader Joes Vanilla Paste = 1 Tablespoon vanilla paste per vanilla bean

If your recipe is more delicate and can’t take extra liquid, I recommend vanilla powder, as it adds the same vanilla flecks, but won’t add additional liquid to your recipe.

Vanilla Bean Paste

Sometimes labeled “vanilla paste,” vanilla bean paste is a solution made with real vanilla bean flecks for true vanilla flavor. In many ways, it’s the perfect middle ground between vanilla beans and vanilla extract. Vanilla paste has more vibrant vanilla flavor than vanilla extract and still adds the gorgeous flecks to recipes like vanilla beans do.

My favorite way to use vanilla bean paste is when the vanilla flecks will be visible in your recipe. That’s why vanilla paste is so great in recipes like frosting, whipped cream, custard, pudding, and ice cream.

Common ingredients for vanilla bean paste are vanilla bean, sugar syrup, invert syrup, or glucose, sometimes alcohol, and thickeners like xanthan gum, acacia gum.

How Much Vanilla Paste Do You Use Per Teaspoon Vanilla Extract?

Vanilla paste can typically be used 1:1 for vanilla extract. So, if your recipe calls for 1 teaspoon of vanilla extract, you can use 1 teaspoon of vanilla bean paste.

What Is The Best Substitute For Vanilla Bean Paste?

The best vanilla bean paste substitute is vanilla extract! While you won’t get the same vanilla bean flecks, you can use the same amount of vanilla extract in place of vanilla bean paste.

Vanilla Extract

What Is Vanilla Extract Made Out Of?

Vanilla extract is typically made from alcohol infused with vanilla. Many vanilla extracts use bourbon, vodka, or occasionally brandy. (That’s why you might see a bottle labeled “bourbon vanilla,” for instance.) If you avoid alcohol in vanilla, there are alcohol-free vanilla extract available on the market. It usually uses sugar syrup, corn syrup, or glucose syrup instead of alcohol.

What’s The Difference Between Pure Vanilla Extract And Vanilla Flavoring?

Imitation vanilla extract or vanilla flavoring uses artificial flavorings (typically vanillin) instead of real vanilla beans. You can use them interchangeably in recipes, though they’ll have different flavors.

Can You Make Vanilla Extract From Scratch?

Yes! It’s easy and makes a great gift! Sally has a vanilla extract recipe here.

Vanilla Powder

What Is Vanilla Powder Made From?

Tue vanilla powder is made from ground vanilla beans and has a dark appearance (that matches the dark color of vanilla beans). It has an intense, fragrant vanilla taste and aroma and won’t add extra liquid to recipes.

Is Vanilla Powder The Same As Vanilla Sugar?

Nope! Vanilla powder is just ground vanilla beans, where vanilla sugar is sugar infused with vanilla bean.

Vanilla Powder Equivalencies:

The exact amount will vary brand to brand, but a general rule of thumb is:

• 1/2 teaspoon vanilla powder = 1 teaspoon vanilla extract
• 1/2 Tablespoon vanilla powder = 1 Tablespoon vanilla bean paste
• 1/2 teaspoon vanilla powder = 1 vanilla bean

FAQ + Tips And Tricks For Vanilla

Where’s The Best Place To Buy Vanilla Beans? You can often save money by buying vanilla beans in bulk. Costco, Heilala, and other brands often carry bulk packages at a discount.

Look For Sustainable Brands. Not all vanilla is grown, harvested, and sold ethically with respect to the land and farmers. To support ethical and sustainable agriculture, prioritize brands that use sustainable and fair trade practices.

How Long Does Vanilla Extract Last? When stored correctly (airtight, away from sunlight), vanilla can stay fresh for years (some say indefinitely!). Rodelle recommends using your vanilla within 5 years, but check your packaging for directions and expiration dates.

How To Use Spent Vanilla Beans. After scraping out the seeds, DON’T throw those vanilla bean pods away! You can use them to infuse vanilla sugar, make vanilla extract, infuse pastry cream, pudding, or ice cream, or make vanilla powder!

Why Is Vanilla So Expensive? It must be hand-picked, so it’s very labor intensive. Vanilla also only grows in certain parts of the world, so it’s more rare than many other edible plants.

WE

The post Types Of Vanilla & How To Use Them appeared first on Sweets & Thank You.

These are the baking pans we use all the time. Find the best pan for cakes, cookies, brownies, and more!

Whether you’re fed up with old or inconsistent pans, are stocking a new kitchen, or looking for a great gift idea for the baker in your life, today’s post is here to help!

I wanted to put all our favorite baking pans in one place so it would be easy to find the best pan for the job. We’ve done our research and put these pans to the test so you don’t have to!

So if you’ve ever asked yourself things like:

• “what’s the best kind of cake pan?”
• “should I use metal or glass pan for brownies?”
• “what’s the best brand of cookie sheets?”

We’ve got you covered! These are our most-used, most-loved pans for all the baking we do here at Sweets & Thank You.

A Few Brands We Love:

Before jumping into the specific pans, this post is not sponsored in any way. Every pan I use and recommend below is something I bought myself and have put to the test. There are several brands that you’ll see on repeat, so I wanted to call them out here:

• USA Pan. This brand has impressed me so much over the last few years. I’ve baked HUNDREDS of cookies, brownies, and cakes in these pans over the years, and I LOVE them.
• NordicWare. A classic for a reason! NordicWare has a great reputation for quality at an affordable price, and we agree!
• Wilton. A great budget-friendly brand, known especially for their cake pans.
• Fat Daddio. A favorite among cake bloggers, Fat Daddio pans are stellar for cake baking in all kinds of shapes and sizes.

Our Favorite Material For Baking Pans.

Another thing you’ll probably notice is that most of the pans we recommend are light-colored aluminum pans. These conduct heat most evenly, giving you gorgeously golden cookies, evenly baked cakes, and brownies, bars, and bakes that rise and brown evenly. This isn’t just a personal preference. It’s science! Glass and ceramic impact both the temperature distribution and the rise of baked goods.

Cookie Sheets (Half Sheet Pans)

• Light colored aluminum sheet pans conduct heat more gently and evenly than dark metal pans, which can scorch or overcook the bottoms of cookies, bars, and more.
• We recommend having at least 2 sheet pans, so you can alternate between batches. (you don’t want to put cold cookie dough on a hot baking pan, or it can impact the spread and bake of your cookies)

Square 8×8 Metal Pan

• OUR PICK: USA Pan
• USES: Brownies, blondies, square cakes, pie bars, cookie bars, etc.

My second most used pan is an 8×8 metal pan. We use these for fudgy brownies, key lime pie bars, cookie bars, square cakes, and so much more.

• Light-colored metal pans conduct heat differently than glass or ceramic, and will give you more even, consistent bakes for everything from brownies and pie bars, to square cakes and small casseroles.
• Using a square pan with sharp edges will also help with you achieve even bakes, with perfectly square bars. We prefer sharp corners to rounded ones so every piece of your brownie can be cut evenly.
• Choose metal over ceramic or glass, unless your recipe specifically calls for them. Baking brownies in a metal pan, for instance, can drastically impact the shape and rise of your bake.

Loaf Pan

• OUR PICK: USA Pan, Wilton
• USES: Banana bread, yeasted breads, quick bread, loaf cake, pound cake, etc.

A great loaf pan will work for all kinds of kitchen projects, from loaf cakes to pumpkin bread, to sandwich bread, and more. In the United States, the standard size loaf pan is 8.5 x 4.5″. We recommend this size most often, and many other bloggers and bakers out there do, too.

• Light-colored pans conduct heat more evenly than dark metal, glass, or ceramic. This is especially important for loaf cakes and quick breads, which often require long bake times (sometimes over an hour!). Using light metal helps the outside turn golden without burning or drying out, while leaving enough time for the center of your loaf to cook through properly.
• Look for a brand with sharp edges. This is, admittedly, cosmetic. But for a bakery-level, professional look, I prefer brands with sharp edges.
• Avoid Ceramic Or Glass, unless your recipe specifically calls for it, as these materials cook more slowly, and distribute heat differently than metal.

Muffin Pan/Cupcake Pan

• OUR PICK: USA Pan
• USES: Cupcakes, muffins, mini quiche, popovers

There’s something so comfortable about a batch of muffins or cheery cupcakes, and a great pan will help get you the best muffins and cupcakes. Again, we’re going with light-colored metal. It bakes the most evenly–golden brown exterior that cooks gently enough to let the centers bake through without overcooking.

9-Inch Pie Pan

• OUR PICK: USA Pan
• USES: All the pies! Cream pies, graham cracker crust, Oreo crust, savory pies, and more.

The type of pie pan you use can have a big impact on the time it takes your pie to cook through, and this is one area where there are more right answers.

• For most pies, including cream pies, we use these 9-inch metal pie pans that conduct heat evenly, stack well, and wash well.
• For deep dish pies, we like these ceramic pie pans. Since you usually blind bake the crust (bake the crust for a bit before adding the filling), a ceramic pan can be a great choice since it takes longer to brown the bottom crust later. This will give the center of your deep dish pie more time to cook through before the crust browns.

Round Cake Pans

• OUR PICK: USA Pan, Fat Daddio, Wilton
• USES: Layer cakes

Few things feel more fancy and cheerful than a layer cake! If you’re ready to dive into layer cakes, there are SO many sizes and shapes to choose from, but I gravitate toward 8-inch or 9-inch cake pans, since they work well for my needs.

• Lots of brands to choose from! Cake baking is kind of like sourdough in 2020, it’s got a fan following and more resources than ever to choose from! Fat Daddio, USA Pan, and Wilton are three of our favorites.
• Keep number in mind. Many recipes call for 2 (9-inch) layers or 3 (8-inch) layers. If you plan to bake more than 2 layers, I recommend keeping 3 pans on hand.

Specialty Pans We Love

• Bundt Pan. A 10-12 cup bundt pan will be large enough for most bundt cake recipes. The simpler design, the easier it will be to get the cake out of the pan. (This bundt pan is considered the easiest design to remove!)
• 9-Inch Springform Pan. These pans have removable sides, so the edges are perfect for cheesecakes and tarts. It’s 100% worth having for me!

Tips & Tricks For Your Baking Pans:

• Hand Wash When You Can. It DOES make a big difference in the wear and tear on your pans. They’re less likely to warp, scuff, or tarnish when you hand wash them vs. putting them in the dishwasher.
• Dry them! Seems like a silly step, but this can help prevent build-up on your pans. Speaking of which…
• Line Them & Grease Properly. Another way to prevent sticking and build-up is to use parchment paper or grease your pans with butter or oil as directed. Most commercial baking sprays leave build-up on your pans, so if you’re using a spray, be sure that it’s 100% oil with no added flour, additives, or propellants.
• Be Mindful Of Your Utensils. Be gentle with utensils on your pans. Sharp spatulas and knives can cut or scrape up your pans.

WE

The post Our Favorite Baking Pans appeared first on Sweets & Thank You.

How To Get Eggs To Room Temperature Quickly. Learn the best trick for getting eggs to room temperature fast & why room temperature eggs are important!

It’s time for another baking tip in our Sweets & Thank You Be A Better Baker series, where we help you brush up on your baking skills or learn some new ones! Today’s tip is all about EGGS! We’ve covered how to separate eggs and how to whip egg whites, but today’s post is all about room temperature eggs!

Have you ever seen a recipe call for room-temperature ingredients and wondered why you need room temperature eggs? Is it something you REALLY need to do or is it one of those things you can skip?

Spoiler alert: it’s REALLY important to use room temperature eggs when they’re called for in a recipe, and it can have a big impact on the quality of your bakes!

Today I’ll walk you through everything you need to know about room temperature eggs, including what they are, how you can check, and when you can skip this step. Most important for a lot of us is the best way to get eggs to room temperature FAST! (No one wants to sit around tapping their fingers waiting around for ingredients!)

So how do you get eggs to room temperature quickly? I’ve got a quick 10-minute trick that works like a charm!

What Are Room Temperature Eggs?

So, how do you know your eggs are room temperature? Technically speaking, eggs are considered room temperature when they’re between 68-70 degrees F (20-22 degrees C).

You can check this by cracking them into a bowl and using an instant read thermometer to register the temperature of the eggs. If you don’t have an instant read thermometer, you can check them with a clean fingertip. Cracked room temperature eggs shouldn’t feel cold to the touch.

See? Getting those eggs to the right temperature isn’t just a suggestion! The temperature of the egg is a crucial part of the recipe!

How To Get Eggs To Room Temperature Quickly

While you can certainly do it the old-fashioned way and leave them out for 30-60 minutes, the fastest method I’ve ever tried to get eggs to room temperature quickly is to use the water trick! Essentially, we’re making a warm water bath:

1. Add the eggs to a small bowl deep enough to submerge them in water.
2. Fill the bowl with warm tap water (NOT hot tap water!). Be sure the water isn’t hot, or it can start to cook the eggs. The water temperature should just feel like warm bath water. (Warm water is fine, hot water is not!)
3. Let the eggs sit in the warm water for 10-15 minutes, then crack and use as directed. (Even 5 minutes will make a big difference, but aim for at least 10 minutes for best results!)

PRO TIP: Start bringing the eggs to room temperature FIRST when making your recipe. They’ll be ready by the time you’ve gathered and prepped all the other ingredients!

Psst! Here’s How To Separate Eggs

You’ll need to separate the egg yolks & whites to whip the egg whites. If you’ve never done it before, this post has 3 ways to separate eggs. It’ll walk you through every step!

LEARN HOW TO SEPARATE EGGS HERE

More Baking Tricks To Try

How to Freeze Cookie Dough

How to Measure Flour Correctly

How to Brown Butter

How to Get Eggs To Room Temperature Quickly

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• Author: Sweets & Thank You
• Total Time: 10 minutes
• Yield: 1 batch
• Diet: Gluten Free

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Description

The easiest and quickest way I know to get your eggs to room temperature quickly is the water trick! 

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Ingredients

• Eggs (however many your recipe calls for)
• A bowl (or two) large enough to hold the eggs comfortably & be able to cover them with water
• Warm water

Cook Mode Prevent your screen from going dark

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Instructions

To Bring Eggs To Room Temperature Quickly (Whole Eggs)

1. Add the eggs to a bowl deep enough to submerge them in water.
2. Fill the bowl with warm water. Be sure the temperature of the water isn’t hot, or it can start to cook the eggs. It should just feel like warm bathwater. 
3. Let the eggs sit in the warm water for 10-15 minutes, then crack and use as directed. (Even 5 minutes in the water will make a notable difference, but aim for at least 10 minutes for best results!)

To Bring Separated Eggs To Room Temperature Quickly:

1. Separate COLD eggs into two small bowls (one for whites, one for yolks)
2. Place small bowls in slightly larger bowls and fill with warm water, careful not to let the water run over the sides of the bowls into the egg yolks or whites.
3. Let the egg yolks and whites warm up for 10-15 minutes before proceeding with your recipe. 

Notes

• Start bringing the eggs to room temperature FIRST when making your recipe. They’ll be ready by the time you’ve gathered and prepped all the other ingredients! 
• Technically speaking, eggs are considered room temperature when they’re between 68-70 degrees F (20-21 degrees C). You can check this by cracking them into a bowl and using an instant read thermometer to register the temperature. If you don’t have an instant read thermometer, you can check them with a clean fingertip. Cracked room temperature eggs shouldn’t feel cold to the touch.

• Prep Time: 10 minutes
• Category: Tutorial
• Method: No Bake
• Cuisine: American

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The post How to Get Eggs To Room Temperature Quickly appeared first on Sweets & Thank You.

Ever wondered if your baking powder or baking soda is still good? Learn how to test your baking soda & baking powder freshness with these quick tips!

Welcome back to another quick tip in our Sweets & Thank You Be A Better Baker series, where we feature tips, tricks, and tutorials to help you improve (or brush up on!) your baking skills.

Today’s tip is a quick win that can make a HUGE difference in your baking–How to tell if baking soda and baking powder are fresh!

Since they won’t visibly show signs of their age (no mold, color change, or “off” smell), it can be tough to tell if your baking powder and baking soda are still fresh. Baking soda and baking powder won’t spoil (again, no visible signs of decay), but they WILL lose efficacy over time.

Using inactive, ineffective, or expired baking powder and baking soda can cause your baked goods not to rise, puff, or spread correctly. It’s critical to use fresh baking powder and fresh baking soda for the best results in your cookies, cakes, and bakes.

Here’s everything you need to know & how test them in seconds!

What’s The Difference Between Baking Soda & Baking Powder?

One quick adage is “baking soda spreads + baking powder puffs.” Each of these leavening agents reacts differently in your recipes. Let’s take a look at each one:

Baking Soda

Baking soda, also known as sodium bicarbonate or bicarbonate of soda is a a leavening agent that’s a base. Just like in chemistry class, a base requires and acid to react with it. (Picture the fizzing reaction of baking soda + vinegar volcanoes!) When baking soda combines with an acid, it reacts, creating carbon dioxide, which helps your baked goods rise.

The same activating reaction happens in baking when baking soda (a base) is combined with acid ingredients, like lemon juice, buttermilk, brown sugar, molasses, yogurt, unsweetened cocoa powder, applesauce, sour cream, etc. The acid in the ingredients neutralizes the base in the baking soda, which helps baked goods rise/spread properly and keeps the flavor right where you want it.

It’s important to use just enough baking soda. Using too little will give an insufficient reaction, while too much can make your baked goods taste soapy or metallic. Similarly, if you don’t include acidic ingredients in a recipe with baking soda, it can taste soapy/metallic.

Baking Powder

Baking Powder is made from baking soda (a base) & cream of tartar (an acid), and sometimes cornstarch or arrowroot. Since it already has both an acid + a base, baking powder reacts when exposed to wet ingredients or when it’s heated.

Most baking powder in the U.S. these days is double-acting baking powder. This means it’s activated twice–first when mixed with wet ingredients in dough or batter, and second when heated in the oven. The baking soda in baking powder can react with acidic ingredients, while the cream of tarter adds some tang and helps baked goods puff.

How Long Do Baking Soda & Baking Powder Stay Fresh?

So, what’s the shelf life of baking powder? How long does baking soda stay fresh?

• Baking Soda stays fresh for about 6 months once it’s been opened. Unopened, baking soda can stay fresh up to 3 years!
• Baking Powder also stays fresh for about 6 months once it’s been opened. Unopened, baking powder typically lasts 6-12 months.

How Often Should You Replace Baking Soda & Baking Powder? I recommend checking your baking soda and baking powder once you hit the 3 month mark. Different conditions in your home (light, heat, humidity, etc.) can impact the shelf life of baking powder or baking soda.

How To Tell If Baking Soda Is Still Good

So, how do we test if baking soda is fresh or if it’s expired? To test if your baking soda is expired, you’ll use the vinegar test:

1. Place 1 Tbsp. vinegar in a medium bowl.
2. Add 1/4 tsp. baking soda and watch for a reaction.
3. If your baking soda is FRESH: it will immediately fizz and bubble vigorously (just like those volcano science experiments!)
4. If the baking soda is EXPIRED or inactive, there will be minimal bubbling, a delayed response, or no bubbles at all. It should NOT be used for baking, as it won’t react in your recipes.

How To Tell If Baking Powder Is Still Good:

Now, let’s talk about how to tell if your baking powder is expired or still effective. With baking powder, you’ll test it in water rather than vinegar. Here’s how to test your baking powder, step by step:

1. Place 1/4 cup warm water in a medium bowl.
2. Add 1/2 tsp. baking powder to the warm water & watch for a reaction.
3. If the baking powder is FRESH: It will immediately bubble and fizz vigorously.
4. If the baking powder is EXPIRED: It will have a delayed or weak reaction, or simply dissolve or sink to the bottom of the water. If your baking powder is expired, you’ll need to throw it away, as it won’t react in your recipes.

Baking Soda & Baking Powder Substitutions

What’s a good substitute for baking powder? You can make your own baking powder by combining 2 parts cream of tartar + 1 part baking soda + 1 part arrowroot or cornstarch. (So, for 1 teaspoon baking powder, you’d use 1/2 teaspoon cream of tartar, 1/4 teaspoon baking soda, and 1/4 teaspoon cornstarch or arrowroot.)

What’s a good substitute for baking soda? There really isn’t one. I’m sorry! Baking soda is unique from most other baking agents and is 3-4x as powerful as baking powder.

FAQ: Baking Soda & Baking Powder

What’s The Best Way To Store Baking Soda & Baking Powder? Store your baking powder and baking soda in airtight containers in a cool, dry place, ideally with less light exposure, such as in a cupboard or pantry. This means transferring your baking soda from the always-opened box it comes in to an airtight jar or container for best results.

Can You Still Use Expired Baking Powder & Baking Soda? Not for baking. Expired baking soda or inactive baking powder will no longer react properly in your recipes. This means your cakes won’t rise, your cookies won’t spread, and your baked goods will end up tough and dense. You *can* still use inactive baking soda to scrub things (the abrasive qualities will still work). Expired baking powder is best disposed of.

Do brand names matter? What brand of baking powder is best? I haven’t noticed a particular difference brand to brand. I prefer to buy aluminum-free baking powder when possible, so Trader Joe’s, Rumford, Bob’s Red Mill, and Thrive Market are some brands I like. (TJ’s & Thrive are the best price!)

What brand of baking soda is best? Again, you won’t see a lot of variability in how well baking soda works, brand to brand. Good ol’ Arm & Hammer is inexpensive & widely available, but Trader Joe’s, Bob’s Red Mill, and Thrive Market are other great options.

WE

The post How To Tell If Baking Powder & Baking Soda Are Fresh appeared first on Sweets & Thank You.

Today’s baking tip is How To Whip Egg Whites! Learn how to whip egg whites into stiff peaks or soft peaks for all your favorite recipes. Don’t miss our tips to make it as easy as possible!

Have you whipped egg whites before? I’ve got a few recipes in the works that use this easy baking technique, so now seems like the perfect time for a quick refresher!

Whipping egg whites to stiff peaks or soft peaks is pretty straight-forward, but can have a HUGE impact on the quality of your bakes.

If you haven’t done it in a while, this is one of those kitchen skills that’s worth brushing up on! Whipping egg whites will add structure to your baked goods and under- or over-whipping your egg whites can mean the difference between fluffy crisp waffles or a light, airy cake and dense ones. It can make or break classic desserts, like macarons, meringues and more.

Here’s everything you’ve ever wanted to know about whipping egg whites…

What Is Whipping Egg Whites?

Egg white are primarily made out of protein and water. Beating or whipping egg whites is whisking them or beating with a hand mixer or stand mixer to stretch the protein strands and incorporate air into the egg whites. This is a technique used to add height, lightness, and a delicate texture to recipes and baked goods.

What Are Whipped Egg Whites Used For?

Common ways to use whipped egg whites are:

• French Macarons & Coconut Macaroons
• Souffles
• Pavlova
• Cake Recipes, like Angel Food Cake, chiffon cake, sponge cakes, and tres leches cake)
• Meringue Cookies (or meringue toppings, for things like lemon meringue pie!)
• Frosting recipes, like 7-Minute Frosting or Swiss Meringue Buttercream
• Folding into waffle, pancake, or cake batter to create a lighter, fluffier texture

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How To Whip Egg Whites To Stiff Peaks (Or Soft Peaks)

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Start With A Glass Or Metal Bowl. These two materials help the egg whites beat better. Plastic bowls are too porous, which means small fat or oil particles can get trapped more easily, making it difficult to whip egg whites properly. A glass or stainless-steel bowl works really well!
2. Start by double-checking that your bowl and beaters are perfectly clean. Even the slightest residue, or traces of fat in any form (egg yolks, butter, oil, etc.) can make it impossible for your egg whites to whip properly. Wash and dry them thoroughly, and consider double-checking by running a clean kitchen cloth, paper towel, or cotton ball dipped in vinegar or lemon juice over the bowl and beaters to remove any lingering residue. 
3. Separate Your Eggs, Making Sure NO Yolks Get Into The Bowl. Place egg whites in your bowl and reserve yolks for another use. (Note: if ANY speck of yolk gets into the whites, you’ll need to start over. Use the compromised eggs for scrambled eggs/omelets and start fresh.) 
4. Start whisking the egg whites on low speed with your mixer until the egg whites begin to foam (small bubbles will appear and the mixture will still be mostly clear).
5. Gradually increase the speed of your hand mixer to medium (or medium-high speed at the highest), until the egg whites are roughly double in volume and have turned white and mostly opaque. 
6. Check Your Peaks Regularly. For best results, start checking the peaks every minute or so until they’ve reached the right stiffness. Use a whisk or beater to check by dipping it into the whipped egg whites. Hold the whisk horizontally. If the whites form a peak but the tip droops, you’ve reached the SOFT peak stage. If the peak holds its point and shape, even when the whisk is rotated, you’ve reached the STIFF peak stage.

Psst! Here’s How To Separate Eggs

You’ll need to separate the egg yolks & whites to whip the egg whites. If you’ve never done it before, this post has 3 ways to separate eggs. It’ll walk you through every step!

GET THE HOW TO SEPARATE EGGS TUTORIAL

Soft Peaks Vs. Stiff Peaks

So what’s the difference between soft peaks and stiff peaks? Much like the names suggest, it has to do with the firmness or “set-ness” of the egg whites. Here’s how to tell you’ve reached each level of stiffness:

Soft Peaks: A Slight Droop

• When you dip a whisk or your beater into the whites and lift it up, the tip will look like a snowy peak. In soft peaks, the end or top of the peak will droop over (like soft-serve ice cream).

Stiff Peaks: Hold Their Shape Even When Flipped Upside Down

• Now for the strongest hold. With stiff peaks, a peak will form when the beaters or whisk are removed from the beaten whites. The top of the peak will remain tall and pointed, without falling or drooping over. Additionally, when you turn the whisk or beaters in other directions, the peak will STILL hold its shape. You can even turn your bowl upside down and the stiff peaks will hold their shape! (But I recommend you check with your whisk, not your bowl!)

How To Get Whipped Egg Whites To Hold Their Shape Better

1. ADD SALT. A tiny pinch of salt can help add structure. Use a tiny pinch (less than 1/8 tsp.) for 2-4 egg whites. In most recipes, you’ll add this once you’ve reached the foamy stage.
2. ADD VINEGAR OR LEMON JUICE. Adding some form of acid, like white vinegar or lemon juice can also add stability to your egg whites. In general, about 1/8 tsp. of vinegar or lemon juice per egg white added during the foaming stage is enough!
3. ADD CREAM OF TARTAR. Though it’s not liquid, cream of tartar (or tartaric acid) performs the same function. 1/8 tsp. cream of tartar per egg white during the foaming stage is enough.
4. ADD SUGAR. Only really done when you’re making meringue or frosting, adding sugar to your whipped egg whites gradually can help give stability. Be careful here, as adding the sugar too early on can make it more difficult for the egg whites to whip.

FAQ + Tips For Whipping Egg Whites

How Long Does It Take To Whip Egg Whites?

This will vary a bit based on how many egg whites you’re beating, what temperature the eggs and the room are, and how fast your mixer goes. But a general rule of thumb using a hand mixer is:

• SOFT PEAKS = about 4-5 minutes
• STIFF PEAKS = about 8-9 minutes

Why Are My Egg Whites Not Whipping? 

The most common reason is because there is some sort of fat (egg yolk, grease/oil/butter) present. This can happen if you get egg yolk into the whites, or there is residue from past cooking or baking projects on your bowl or the beaters. Even a trace of yolk or oily residue can make it impossible for egg whites to whip properly, so it’s always a good idea to start with a perfectly clean glass bowl, and clean beaters. 

Are Cold Egg Whites Or Room Temperature Egg Whites Better For Whipping?

Cold eggs are typically easier to separate than room temperature eggs, but room temperature egg whites beat faster than cold egg whites. (The proteins are more flexible when they’re closer to room temperature than when they’re cold.)

Have A Copper Bowl? Use It!

Fun fact: copper bowls are the BEST bowls to use for whipping egg whites, as the copper ions reacts with the proteins in the egg whites and helps it along.

Can You Overbeat or Overwhip Egg Whites?

YES! If you continue whipping them past the stiff peaks stage, the proteins will start to separate, lose their glossy sheen, and will turn dry and curdled or crumbly. You can often rescue over beaten egg whites by adding one additional fresh egg white to the mix and beating it in. (This doesn’t always work, but it’s worth a try before you throw them out!)

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How To Whip Egg Whites (Stiff Peaks & Soft Peaks)

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• Author: Sweets And Thank You
• Total Time: 15 minutes
• Yield: 1 batch 1x
• Diet: Gluten Free

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Description

Learn how to whip egg whites into stiff peaks or soft peaks for all your favorite recipes. Don’t miss our tips! 

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Ingredients

• A glass or metal bowl (plastic won’t work)
• Hand mixer with beaters attached 
• Egg whites, preferably room temperature

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Instructions

How To Whip Egg Whites:

1. Start by double-checking that your bowl and beaters are perfectly clean. Even the slightest residue, or the presence of fat in any form (egg yolks, butter, oil, etc.) can make it impossible for your egg whites to whip properly. Wash and dry them thoroughly, and consider double-checking by running a clean kitchen cloth, paper towel, or cotton ball dipped in vinegar or lemon juice over the bowl and beaters to remove any lingering residue. 
2. Separate the egg yolks and whites. Place whites in your bowl and reserve yolks for another use. (Note: if ANY egg yolk gets into the whites, you’ll need to start over. Use the compromised eggs for scrambled eggs or omelets and start fresh.) 
3. Start whisking the egg whites on low speed with your mixer until the egg whites begin to foam (small bubbles will appear and the mixture will still be mostly clear).
4. Gradually increase the speed of your hand mixer to medium (or medium-high at the highest), until the egg whites are roughly double in volume and have turned white and mostly opaque. 
5. Start checking your peaks every minute or so until they’ve reached the right stiffness.

3 Stages of Whipped Egg Whites:

1. SOFT PEAKS: When a whisk or your beater is dipped into the whites and lifted up, the tip will look like a snowy peak. In soft peaks, the end or top of the peak will droop over (like soft-serve ice cream).
2. STIFF PEAKS: The top of the peak will hold its shape even when the whisk is rotated or moved. (You would even be able to turn your bowl upside down and the egg whites would hold their shape, though I don’t recommend trying this!)

• Prep Time: 15
• Category: Tutorial
• Method: No-Cook
• Cuisine: American

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