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Desserts and Sweets / Liquid vs. Powdered Sweetener in Baking
« on: November 03, 2015, 03:20:35 PM »
Umpa,
I have been looking at some recipes that call for both liquid sweetener (stevia) and powdered sweetener (erythritol). When a dish I am cooking calls for sweetener, I usually just use a few drops of zero. However, I have always told that baking requires exact measurements of ingredients. Grandma always said that in baking you need to follow the recipe exactly.
Since you are the low carb baking guru I wanted to run this by you. When a recipe calls for both kinds of sweeteners, can I just use the liquid? Also, since different sweeteners taste more or less sweet than others, how do you adjust the amount from say, liquid sucralose to liquid stevia? Thanks.
Mark
I have been looking at some recipes that call for both liquid sweetener (stevia) and powdered sweetener (erythritol). When a dish I am cooking calls for sweetener, I usually just use a few drops of zero. However, I have always told that baking requires exact measurements of ingredients. Grandma always said that in baking you need to follow the recipe exactly.
Since you are the low carb baking guru I wanted to run this by you. When a recipe calls for both kinds of sweeteners, can I just use the liquid? Also, since different sweeteners taste more or less sweet than others, how do you adjust the amount from say, liquid sucralose to liquid stevia? Thanks.
Mark