Substitute for Sugar in Frosting: Smooth and Sweet Alternatives
When making frosting, the best substitute for granulated sugar is Powdered Sugar. Powdered sugar is the standard for American buttercream. It dissolves instantly into butter for smooth frosting. Use more by volume since powdered sugar is less dense than granulated. Powdered sugar is standard in frosting, but recipes sometimes call for granulated sugar (in Swiss or Italian meringue buttercream). Granulated sugar provides sweetness and structure. The substitute must dissolve smoothly for a lump-free frosting.
Best Substitute
Powdered Sugar
1 3/4 cups powdered sugar per cup of granulated sugar
Powdered sugar is the standard for American buttercream. It dissolves instantly into butter for smooth frosting. Use more by volume since powdered sugar is less dense than granulated.
What else can I use instead of granulated sugar in frosting?
Maple Syrup
1/2 cup maple syrup per cup of sugar (for maple buttercream)
Beat into softened butter for maple buttercream. Add extra powdered sugar to thicken if needed. Unique, delicious flavor.
Coconut Sugar (ground)
1 cup ground coconut sugar per cup of granulated sugar
Grind in a blender until powdery. Creates a frosting with caramel undertones. Darker color. Great on spice cake.
Honey
1/3 cup honey per cup of sugar (for honey buttercream)
Beat into softened butter with powdered sugar. Adds floral sweetness. Frosting will be softer and needs refrigeration.
Frequently Asked Questions
Can I use granulated sugar instead of powdered sugar in frosting?
Not directly because granulated sugar will not dissolve and will make gritty frosting. You can grind granulated sugar in a blender for 30 seconds to make DIY powdered sugar. Add 1 tablespoon cornstarch per cup to prevent clumping.
How do I make frosting without sugar?
Blend 1 cup softened cream cheese with 2 tablespoons honey or maple syrup and 1 teaspoon vanilla for a lightly sweetened frosting. For a richer version, whip coconut cream with a tablespoon of maple syrup.