Why C&H Sugar is a Pantry Staple
As a dessert recipe developer and food photographer, you can imagine the amount of sugar I go through every week. I’ve tried countless varieties, but nothing compares to C&H® Sugar. Its super-fine and clump-free sugar gives my desserts the best texture, lift, and flavor. My pantry is always stocked with C&H Granulated, Powdered, Light, and Dark Brown Sugar to cover all of my baking needs - from chewy chocolate chip cookies to light and fluffy cakes with silky buttercream frosting. As you read on to my baking tips, you’ll also see that outside of flavor, sugar plays a major role in any dessert. That’s why it’s important to work with a good quality sugar like C&H® Sugar.
Tips & Tricks for Fluffy Cakes & Rich Cookies
For most dessert recipes, the very first step involves mixing together the butter and sugar. Some may just give it a quick mix and move on, but this can actually leave you with gritty cookies or flat cakes. During this step, fully cream together the butter and sugar using an electric mixer. Mix on medium-high speed until the mixture turns light and fluffy. During this process, the sugar granules whip tiny air pockets into the butter. These air pockets allow heat to easily move through your batter or dough, providing lift for cakes and a smooth spread for cookies.
Best Practices for Fudgy Brownies
Similar to butter and sugar, brownies benefit from aerated eggs and sugar. When whipping the two together, you want the mixture to become pale, thick, and frothy. It should take about 5 minutes of vigorous whisking. This helps the sugar to dissolve and provides lift and structure to the eggs. Combining the two will give you a really creamy brownie texture with a light lift and glossy crust on top.
Techniques for Making Silky Cheesecakes
Making a cheesecake from scratch can seem intimidating at first, but once you nail down a few simple techniques, your cheesecakes will turn out smooth and creamy every time. My biggest tip is to take things slow. You’ll be tempted to crank up the speed on your mixer, but doing so will add air to your cheesecake batter. When the heat of the oven hits those air pockets, they will expand and create cracks on top of the cheesecake. By mixing low and slow, you’re carefully incorporating the ingredients without disrupting the structure of the batter.