Granulated sugar — plain white table sugar — is refined sucrose in medium crystals, and it’s the baking default. But sugar does far more than sweeten: it tenderizes by interfering with gluten, retains moisture for a softer crumb, aids browning through caramelization and the Maillard reaction, and creams with butter to trap air that helps baked goods rise.
Weight and substitutions
One cup of granulated sugar weighs about 200 grams. It isn’t always interchangeable with other sugars: brown sugar adds moisture and molasses flavor, while powdered sugar is ground fine with cornstarch and dissolves instantly, which is why it’s used for frostings rather than creaming.
| Sugar | 1 cup weight | Note |
|---|---|---|
| Granulated | ~200 g | All-purpose |
| Packed brown | ~220 g | Adds moisture, molasses |
| Powdered | ~120 g | Dissolves fast, has cornstarch |
Frequently asked questions
Does sugar do more than sweeten? Yes — it tenderizes, retains moisture, browns, and helps leavening.
How much does a cup of sugar weigh? About 200 g.
Can I swap brown for white sugar? Often yes; expect more moisture and a slight molasses flavor.
Store sugar in an airtight container to keep it free-flowing and free of pests; unlike many pantry staples, granulated sugar essentially never spoils. If it clumps from humidity, just break it up rather than discarding it — the sugar itself is still perfectly good.