Baking & Storage Tips

Chocolate Chip Cookie Dough Bites

Icings & Frostings

  • To avoid lumps, use softened, room-temperature butter or cream cheese and room-temperature milk or cream. 
  • If your frosting gets lumpy, try adding a little melted chocolate or cocoa butter to smooth things out.
  • If your frosting gets too thick, add a tablespoon or two of milk or non-dairy milk to reach your preferred consistency.
  • 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 cutting the amount in half. For example, if the recipe calls for 4 cups of confectioners or powdered sugar, use 1 1/2 cups of Confectioners Swerve, or sweeten to taste. You can always add more if it isn’t sweet enough!

Cakes & Cookies

  • An extra tablespoon or two of butter or oil can improve results when baking traditional flour-based cakes. This typically doesn’t apply to almond-flour based recipes.
  • When baking a cake, pie or brownies, cover with aluminum foil about halfway through the suggested baking time. For example, if a carrot cake needs to bake for 50 minutes, cover the cake after 30 minutes and finish baking. This prevents the outside crust from becoming too firm or overcooking.
  • If you prefer a thinner, flatter cookie, it can help to pre-flatten the cookie dough ball with your palm, on the cookie sheet. This works well for chocolate chip cookies.
  • Additionally, if you prefer a chewier chocolate chip cookie and your recipe calls for two eggs, use one egg instead. It can also help to add a little milk to your wet ingredients.

Custards & Curds

  • Confectioners Swerve is the best choice for custards, curds and mousses since it delivers the smoothest consistency.


  • If you’re adding Swerve to melted chocolate, whisk in one tablespoon at a time. If it thickens too much, add a few teaspoons of oil to help thin it out.


  • Store Swerve in your refrigerator or freezer to keep any lumps from forming.