This site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links.
It’s the absolute worst to try a recipe, watch it bake beautifully, only to take a bite…and the sweetness level isn’t right. It’s cloyingly sweet or bland and the whole dessert is ruined.
Don’t worry, the dessert can be fixed. Changing the sweetness level of a dessert is simple if you know how. So here’s a guide to all the ways you can change the sweetness level of a dessert.
Easy fixes
There are a couple ways to easily change the sweetness levels without changing the dessert recipe. These methods are perfect if you want to adjust the sweetness level after having baked a dessert.
Firstly, you can change the portion size. If it’s too sweet, just make the portion size a bit smaller. If it’s not sweet enough, make the portion a little bit bigger. For instance, to make caramels taste just right, they are cut into small squares because eating a giant bar of caramel would be too sweet.
You can also increase or reduce the amount of an existing sweet component. For example, if a cake doesn’t feel sweet enough, you can add a bit more frosting. If it feels too sweet, just put a little less, or make it a naked cake.
Lastly, you can change the serving temperature. The warmer a dessert is, the sweeter it will taste, and vice versa. For instance, a brownie that isn’t sweet enough can be sweetened by reheating it in the oven before serving. Just note that some desserts (like ice cream) shouldn’t go through changes in temperature!
Reducing sweetness
The most obvious way to reduce sweetness is to reduce the sugar content of a recipe. I’d recommend reducing 1/4 to 1/3 of the original sugar quantity. Reducing any more can have significant effects on texture and flavour, so unless the sugar is present only for sweetness (in most recipes it has other roles), it’s best not to reduce the sugar more than 1/3.
For most recipes, reducing sugar will change the texture, flavour and storage time. Textural changes vary significantly in different desserts, so I’d recommend doing some research on the role sugar plays in a particular dessert and adjusting the recipe as needed. Additionally, reducing sugar can sometimes enhance the flavours of other ingredients like fruit, but reduce other flavours, like notes of caramel. You can try to find ways to compensate the loss in flavour, but it can be easier to just use a different method to reduce sugar if it’s a crucial part of having the right flavour for your dessert. For storage time, just note that as sugar content decreases, storage time decreases as well. Generally, it will lose its texture faster than a recipe with lots of sugar.
Another way to reduce sugar is to add a contrasting flavour to balance out the sweetness. For tartness, you can use citrus juice or curd, sour fruits like cranberries, or even cream cheese. For saltiness, you can top desserts with flaky salt, or add in salty snacks like pretzels. Dark chocolate, coffee and walnuts can provide bitterness. You also have the option of adding spice, if that’s your thing.
The last option is to take out or substitute a sweet mix-in or topping. For example, you can omit the meringue in a tart recipe. Another example is substituting chocolate with walnuts in a cookie recipe.
Increasing sweetness
To increase sweetness, you can add 1/4 to 1/3 of the original sugar quantity. However, changing the sugar content can affect texture and flavour. I’d recommend looking at a couple different versions of the recipe and then just use the one with the highest proportion of sugar instead, since many recipes online are pretty sweet.
You can also enhance a sweet flavour. For example, if you’re making a chocolate dessert, add some milk or white chocolate. It will add sweetness while making the chocolate flavour stronger.
The last option is to add in or substitute a sweet mix-in or topping. For example, you could add glaze to a scone or switch a lemon curd filling to a chocolate buttercream for a cake.
Changing sweetness levels might seem risky, but as long as you do it strategically, your desserts will turn out fine. Plus, you have the potential to dramatically improve your dessert. So I encourage you to try these methods out. If you have any questions, let me know and I’ll get back to you as soon as possible.
With love,
Your baking friend Sherene ❤️
