Swerve Confectioners

Swerve Scenes Swerve Confectioners
Swerve Scenes Swerve Confectioners

Swerve Confectioners

Swerve Confectioners


  • Daniel

    Hello, is the confectioners a different formulation than the granulated or is it just a different texture? Wondering if I can just replace the granulated with confectioners or do/should I keep both on hand.

    • Swerve

      Hi Daniel! Confectioners is the same exact formulation of granulated, just a finer consistency. It really just depends on what type of recipe you're making. Anything with a smooth or fine consistency, you should use Confectioners. Typical cakes and other recipes do best with Granular. It's great to keep both on hand just in case!

  • Joseph

    I used the Swerve granular instead of confectioners in a truffle recipe by putting it into a blender to make it more like a powder, but when working with the ganache I found it less firm than it should have been. Is it not possible to make this substitution, or perhaps I just did something else wrong?

    • Swerve

      Hi there Joseph, thanks for your question! At what point in the recipe did you measure the Swerve? If you measured after grinding that might be the issue. If you send us a message through the contact form we would be happy to work through the recipe with you and see what might have gone wrong!

    • Swerve

      Hi Mariah, Confectioners would work well in a fruit compote!

  • Mariah

    I'm going to make a fruit compote that will go in the fridge to mix with yogurt, should I use the swerve confectioners sugar instead of the granulated?

  • Rebecca

    Music was too loud on this video-- so I didn't get anything out of it. You should do captions/subtitles if you are going to have music in the background (for your hard of hearing potential customers).Can you use this in place of powdered sugar (say, in a buttercream frosting recipe?)

    • Swerve

      Hi Rebecca, sorry you had trouble hearing the tips in this video! You can use Swerve Confectioners as a powdered sugar replacement. Here is a recipe for buttercream frosting: https://swervesweet.com/recipes/vanilla-buttercream-frosting

  • Amy

    Hi! I found a cheesecake receipe that calls for 2/3 cup of confections swerve but all of have is granular. Can you help with the conversion? Or should I put the granular in a blender to make it powdery? If yes to the blender is the measurement the same? Thanks!

    • Swerve

      Hi Amy! You'll want to blend up your Granulated Swerve to create a powdered consistency. Start with 2/3 C, and add more if necessary. Then, measure once you've blended. Hope this helps!

  • Kathy knue

    I want to use powered instead of granulated Swerve in some recipes. If the recipe calls for 1 cup of granulated, how much confectioners do I use?

    • Swerve

      Hi Kathy, start out with 3/4 cup of Confectioners, then sweeten to taste! We find that Confectioners can come across sweeter because of the fine texture.

  • Pamela Hill

    I used confectioners swerve in a no-bake cheesecake recipe. It was still very grainy. Can that be avoided? Is there anything I can do to avoid it - like maybe whip the cream cheese, butter and swerve longer? (I put it all in my mixer and mixed on medium speed for about 3 minutes.) Thanks for any suggestions.

    • Swerve

      Hey Pamela, mixing the ingredients together longer could definitely help the texture. But we have always had the best results with cooked cheesecakes. We've got some great cheesecake recipes here on our website! Cooking helps reduce re-crystallization and combine all ingredients. Hope this helps!

  • Rita

    I have read all comments on confectionary or granulated sugar substitute. I bake 4 a tpe 1 diabetic versus confectionary. Is creasm fostibg only cake only use conf. Recipes don't say it

    • Swerve

      Hi Rita, We're not quite sure what your question is. Frostings and icings call for Swerve, Confectioners. Hope this helps!

  • Dana Hartwel

    I plan to make some cookies which calls fir confection powdered sugar 1 cup + 1 tablespoon. How much powdered Swerve would i use to replace? Thanks!

    • Swerve

      Hi Dana, what kind of cookies are you making? If you shared the recipe this will help us guide you!

  • Jackii Fortner

    Trying recipe with 1 1/2 tbsp. Of confectioners swerve all I have is granular.please guide me in how to convert that..do I just use blender and make granular more fine? Do I use same amount of granular as the what is called in confectioners? Ty

    • Swerve

      Hi Jackii, what recipe are you making? If you need a smooth consistency we'd definitely suggest blending your granular first. You should substitute about 1 1/4 tbsp of granular.

  • Connie

    Which swerve would work better for a bit brittle?

    • Swerve

      Hey Connie, You'd want to use Granular for the brittle, since you're looking for a crunch!

  • Pepper

    I am making cookies and the recipe calls for powdered sugar how much swerve confectioners would be equal

    • Swerve

      Hi Pepper, start with about half of what the recipe calls for, then adjust to taste!

  • Rob

    Are there any issues freezing cooked cheesecakes made with Swerve confectioners? Does the texture deteriorate?

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