RatCreature (
ratcreature) wrote2012-02-11 04:16 pm
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US cake recipes, why are they always too sweet?
I made some this upside down apple cake, and I already reduced the sugar by a third in the cake (and put no sugar in the whipped cream), yet in combination it was still so sweet as to be almost inedible. This always happens to me with US cake recipes. Are other people having this problem? In principle I like sweet things, and the cake recipes that came with my mixer for example I make without reducing the sugar, so it's not like I'm against a sugary taste, but whenever I try a recipe from an US blog, things turn out too sweet. I guess I should bake more often to get a better feel for tolerable sugar amounts so I don't have to depend on the recipes.

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But yeah, Americans are crazy about sugar. It's because everything's sweetened here (generally with HFCS), even stuff that shouldn't be, like cereal and canned tomatoes and any other processed food you can think of. It's all drenched in corn syrup. Plus there's just a cultural expectation that dessert will be really extremely fucking sweet.
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But sugar in canned tomato? Why? Tomatoes are already naturally sweet. Here in canned tomatoes only citric acid is added for conservation. Sometimes salt.
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