Brown sugar vs White sugar
A side-by-side guide to substituting White sugar for Brown sugar (or vice versa).
White sugar works as a 1:1 swap for Brown sugar in most recipes.
Side-by-side
White sugar
Conversion: 1:1 substitution (use the same amount)
Tags: commonbudget
Notes: 1:1 swap. Loses the molasses flavor and slight moisture. Works in most cookies and cakes but texture may be slightly crisper.
Read the full guide: White sugar
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Open calculator →When to use White sugar instead of Brown sugar
1:1 swap. Loses the molasses flavor and slight moisture. Works in most cookies and cakes but texture may be slightly crisper. The conversion is 1:1 substitution (use the same amount).
Common questions
Yes — 1:1 swap. Loses the molasses flavor and slight moisture. Works in most cookies and cakes but texture may be slightly crisper. Ratio: 1:1 substitution (use the same amount).
1:1 substitution (use the same amount). For other quantities, use the SubSwap calculator.
They are similar in most uses, but 1:1 swap..
White sugar is one of the options SubSwap lists for Brown sugar. The 'best' choice depends on your recipe — see the full list of Brown sugar substitutes.
Looking for more Brown sugar substitutes beyond White sugar?
See all Brown sugar swaps →