Essential Swerve Baking Tips Part 1: Frostings, Custards, and Syrups

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Essential Swerve Baking Tips Part 1: Frostings, Custards, and Syrups

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Over the years, we’ve learned a thing or two about baking with Swerve. And baking in general!  Not gonna lie...we’ve had our share of #nailedit moments! While Swerve is a very simple substitute for sugar (you can use Swerve exactly as you would use sugar in recipes with no issues at all) our self-taught in-house baking team (basically me and Ben!) and our friends like Carolyn Ketchum, Kyndra Holley, and others have also discovered some easy tips and tricks that make baked goods and sweet things come out simply delicious. Check some of our essential Swerve baking tips below - and, if you’ve come up with any, send them our way at sweetie@swervesweet.com!

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Icing & Frostings

The eternal debate...is it called icing or is it called frosting? Honestly, as long as it looks and tastes good, we kinda don’t care! Frosting is our BFF, and here’s how to fix some common problems:

  • Too lumpy?  No one likes a lumpy frosting! The culprit? Cold fat, like fresh-from-the-fridge butter, cream cheese, milk, or cream.  Letting these fats come to room temperature before mixing them in with Swerve Confectioners will help you avoid those lumps.  (If it’s still lumpy, try adding a little liquid, such as milk or cream to smooth things out.)
  • Too thick? If your frosting gets too thick, add a tablespoon or two of milk or non-dairy milk to reach your preferred consistency.
  • Too sweet? Traditional frostings and icings that call for confectioners or powdered sugar can be overwhelmingly sweet—the same will be true if you replace that sugar with Swerve. We recommend lessening the amount of Confectioners Swerve used. For example, if the recipe calls for 4 cups of confectioners or powdered sugar and two sticks of butter (1 cup of butter), we suggest you use 3/4  cup of Confectioners Swerve. You can always add more if it isn’t sweet enough!
  • Too grainy? Whipped creams should be beaten on a low-medium speed for 2-4 minutes until desired texture is reached (soft peaks). The cream can turn grainy and stiff if you beat it at a high speed, and you can even accidentally make butter!
  • Too flat? During a cake decorating class with a wonderful old soul named Mrs. Louisa, we learned buttercreams need to be beaten for at least 10 minutes to allow for ingredients and flavors to fully incorporate, and create a fluffy, airy, light texture.

Custards & Curds

Gooey, lemony, tart. The key to a good custard or curd is the right texture, and a lot of love. 

  • Which sweetener works best? Confectioners Swerve is the best choice for custards, curds and mousses since it delivers the smoothest consistency.
Simple Syrups

Syrups are the foundation to many a delicious afternoon or evening cocktail. Make a homemade batch low carb friendly!

  • Dissolve Swerve - Yes, Swerve does dissolve! Melt it down with water and/or fat in a saucepan on medium until dissolved.
  • Avoid crystallization - To create a simple syrup that does not recrystallize, you can use 1-2 parts Swerve Confectioners to 4 parts water. Really... simple!

Hopefully these tips are helpful! What are your best baking tips? Let us know in the comments below! Also, be sure to join our Swerve Sweetie Baking Club, where we chat all things recipes, tips & tricks, and answer any and all questions you have about Swerve. Finally, stay tuned for part 2 and 3 of this essential baking tips series!

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