Know About Sugar

Difference Between Cane Sugar and Beet Sugar for Cake Decorating

When you do a lot of cake baking and decorating, you usually find that some ingredients work better than others, and once you find the ones that work best for you, you will tend to stick with them as long as they are available.

Sugar is no exception, and professional pastry chefs will tell you that they can differentiate between each type of sugar based on the results they get from their baking. 

All sugar is not the same, so even if it looks the same as any other sugar, it may not produce the results you would like? 

Until I started using icing/confectioners sugar to make gum paste for making sugar flowers and making rolling fondant to cover my cakes, I thought all sugar was the same. For everyday use, such as sweetening food and drinks, there is not a lot of difference.


Difference between sugar beet and sugar cane

Sugar beet and sugarcane are the plants that provide the sugar we use daily. Two completely different plants, one is a root vegetable, and the other is a grass type. Although the plants’ chemical makeup is similar, they are not the same; sugar beet is cheaper to produce because it only requires one refining process, whereas sugar cane requires two.

You would need to be a sugar connoisseur to tell the difference between the taste of sugar made from either plant if you put it in your coffee.

Are you wondering what this has to do with baking and decorating a cake?

However, if you use sugar to decorate cakes, it is a different matter. I have talked to bakers who have tested the various sugars in baked goods, and they said there is a difference in the texture and the taste of the products they make, depending on which type of sugar they use. Their unanimous verdict seems to be that they all prefer sugar made from sugarcane.

When it comes to beet sugar V’s cane sugar for decorating cakes, I have noticed that buttercream or fudge fillings have a definite grainy texture if made with sugar beet icing/confectioner’s sugar. The reason is that the crystals don’t seem to absorb the moisture properly and melt into the filling. On the other hand, I have never had that problem with sugar cane icing /confectioner’s sugar.

I can use sugar beet icing/confectioners sugar to make rolling fondant, providing I leave the fondant overnight before it’s used. However, it doesn’t handle as well as fondant made with cane sugar icing/confectioners sugar.

Royal icing made with sugar beet icing/confectioner’s sugar is not too bad, providing it is left for 4 or 5 hours before use, and it will be good enough for icing the top and the sides of a cake and for piping with a nozzle that is not too fine. Royal icing made with cane sugar still needs to stand for a couple of hours but not as long as some made with sugar beet.

Whatever type of icing/confectioners sugar you use, beet or cane, if it hasn’t been ground finely enough, there can be problems with the sugar grains blocking the smaller nozzles, especially with extra small ones such as sizes 00 or 000.

It depends on the brand of sugar you use, and it does not necessarily rely on the price you pay for it. I have bought a cheap icing/confectioner’s sugar and found it has been ground finer than the more expensive one. It is a case of finding the brand you like, and if it works, then keep using it.

This may sound silly, but it works.

The only way to overcome the problem with any icing/confectioner’s sugar that has not been ground finely enough is to pass the dry icing/confectioner’s sugar through a very fine sieve or even grind it again yourself in a coffee grinder. 

If you make Royal icing that will be used for piping with fine tubes, then use a NEW ladies nylon stocking, stretch it over a bowl, and pass the icing/confectioner’s sugar through it.

It takes a few minutes to pass through enough to use but is well worth the effort to get a smooth icing that doesn’t block the tiny tubes you use for delicate piping.

But wait – there’s more…

My biggest problem with sugar beet icing/confectioner’s sugar is that it doesn’t make good gum paste for flower making. It doesn’t seem to have the same texture or stretch as gum paste made with sugar cane icing/confectioner’s sugar.

I’ve also found that if I use sugar beet icing/confectioner’s sugar for making gum paste, it’s not so white as if it is made with sugar cane, even if I beat it for a long time. That aspect of it is not such a problem if I am going to add color to the paste, but if I want white flowers, I add some white gel paste color.   

Manufacturers don’t always label their product to show if it’s made from cane sugar or sugar beet, so you may not know what you are buying until you use it.

Sieve Sugar

The best solution I have found…

I have an excellent coffee grinder. If I am unsure what type of icing/confectioner’s sugar I can get, I buy some granulated cane sugar and grind it to produce the icing/confectioner’s sugar I prefer.

We’re not through yet…

Do you know cornflour/starch or tricalcium phosphate is added to commercially produced icing/confectioners sugar as an anti-caking agent? Tricalcium phosphate is a preferred additive, and it’s a natural ingredient that is often used as a dietary supplement.

One British producer, Tate & Lyle, has altered their traditional recipe. Instead of tricalcium phosphate, they now use cornflour/cornstarch for all their icing/confectioners’ sugar, and cake decorators are unhappy.

I’ve read on several social media groups that bakers are experiencing many problems with the new recipe icing/confectioner’s sugar. They say it’s almost impossible to use it to produce intricate designs in Royal icing because cornflour/starch contains fat, so it tends to break down. It won’t hold its shape, the consistency of buttercream is not the same as it was, and glacé icing has no shine, to name a few problems.   

Many people have contacted the company, asking them to return to the original recipe; they refuse to change it because the cornflour/starch extends the product’s shelf life.

As I have already said, you must find the brand that works for you.  

I hope you find this article useful, and maybe it has answered a few questions you may have had about the sugar you have been using.  

I am sure that knowing more about beet sugar V’s cane sugar for decorating cakes will help you choose the suitable sugar for your cake decorating tasks in the future.

If you have any questions or some information you would like to share, please put them in the comments box below, as I would love to hear from you.

I wish you successful flower making, cake making, and decorating.

Joyce Freeman

Joyce Freeman

SFW eBooks Montage

Download Our Free eBooks

+ Inspire your inbox with the latest news, posts & trends.. 

By subscribing you agree to our terms and conditions. Full privacy policy can be found here.

12 thoughts on “Difference Between Cane Sugar and Beet Sugar for Cake Decorating”

    1. Thank you for your comment, Allen.
      My preferred sugar is cane sugar but it is getting very expensive and hard to get where I live.
      I reserve it first for making gumpaste flowers because of the good results it gives.
      If it is difficult to buy cane sugar I have to use beet sugar for cakes etc. but if a good quality flavoring is used then they are acceptable.
      Good luck with your recipe trials.

  1. Hello Joyce. I’m so glad to have come across your post! I do hand-iced biscuits and the sugar issue is driving me mad. There’s a huge difference in texture and overall quality between beet sugar & cane sugar for royal icing designs. Could you advise me on a brand of cane icing sugar that can be purchased here in the UK? Or would you rather buy granulated cane sugar and grind it? Which one? Thank you so much in advance for your help.

    1. Hi Veronica,
      Thank you for your comment. It was nice to hear from you.
      I understand your problem with icing sugar as I experience the same whenever I do sugar work.
      As far as I know, the only producer who manufactures icing sugar from sugar cane in the UK is Tate and Lyle.
      I have read a few reports about it and the majority of people find it satisfactory. However, some people complain because it sometimes clumps together and it needs sifting (that usually happens because it hasn’t been stored properly). I don’t find that a problem because I always sift icing sugar before I use it.
      Others complain that it sometimes can be gritty which may be because it hasn’t been ground finely enough.
      Whenever I pipe with Royal icing, especially with fine piping tubes I get a new pair of ladies nylon tights and stretch a single layer of the fabric over a bowl and pass the icing sugar through it then it won’t block the finest tube.
      Occasionally when I can’t get cane icing sugar I have resorted to grinding my own cane granulated sugar with a coffee grinder and the result is quite satisfactory but it is time-consuming especially when I need a quantity of it.
      Best wishes

  2. Hi there, lots of great tips, thank you.
    Want to make my royal icing even harder. Is it best to try look for icing sugar with no anti-caking in it. Any tips on what will make my royal icing harder?
    Thanks Caroline

    1. Hi Caroline,
      I don’t think that the anti-caking additive will make any difference to the hardness of the icing.
      Try making your Royal icing with powdered egg whites (instead of meringue powder or fresh egg whites) and add extra to make it harder.
      I’m not sure how much extra you will need but make up a batch of icing, divide it into several lots, and experiment by adding a different amount of a teaspoon at a time to each lot and letting it dry. That way you will see which is best for your requirements.
      If you are generally experiencing problems with Royal icing I am in the middle of writing a post about “Royal Icing Problems” and it will be published here during the next week.
      I hope this helps.
      Best wishes

  3. Hi Joyce, I live here in Indonesia and have been struggling for 4 years trying to get to the bottom of this sugar dilemma. All we have access to here is beet sugar, and it is soooo frustrating! Always grainy even when ground and impossible to dissolve. I pine for the day when I can make a silky smooth buttercream…..

    1. Hi Jo,
      I have exactly the same problem as you and any buttercream made with beet sugar is usually gritty.

      Occasionally, I have come across a brand that is extra finely milled and will melt but only after it has stood for quite a few hours.

      My answer to the problem has been to make Ermine buttercream. It’s a cooked buttercream and I must admit when I first heard about it and read how to make it I was very dubious about trying it because it didn’t sound very appetizing.

      However, it has given me great results whatever flavor I’ve made. It’s definitely not gritty because the sugar is melted before adding the butter and everyone loves it and I must admit I love it as well. I use it all the time rather than risking a gritty result.

      If you go to this link you will find the recipe

      I hope this gives you a better result.

      Best wishes

  4. thank you for sharing your knowledge about powdered sugar. Until yesterday, I never knew there were 2 choices, being sugar cane or sugar beets! For a while I noticed that my cream cheese frosting was melting, so to speak and the more powdered sugar I added the worse I made it. That seemed so odd! Now, I will make sure that i use sugar cane powdered sugar which is 40 cents more per pound but well worth it. At least our bulk store labels the difference between the 2 sugars. I have also had cream cheese issues and even though i use Philadelphia cream cheese, it becomes so lumpy, no matter if I leave it out 30 min or 60 min. Very frustrating when you bake for a restaurant, but that’s another story, (lumpy cream cheese!)

    1. Hi Susan,
      I am glad I could be of some help.
      I know how frustrating it is when you bake commercially and everything goes wrong.
      You’re lucky to have access to cane sugar. Where I live, I can rarely get it, and I notice the difference in the results when baking cakes and especially when making sugar flowers.
      I hope you can resolve your cream cheese issues.
      Best wishes

  5. Hi Joyce,
    your article is very informative 🙂
    you concluded, that to make Fondant, we should prefer cane sugar.
    May I know, to produce good fondant approx how much quantity of Cane sugar required for 1 Kg fondant?


Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Download Our Free eBooks

+ Inspire your inbox with the latest news, posts & trends... 

SFW eBooks Montage

By subscribing you agree to our terms and conditions. Full privacy policy can be found here.