Swerve Confectioners

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Swerve Scenes Swerve Confectioners

Swerve Confectioners

Swerve Confectioners

Comments:

  • 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?

  • Jackie Young

    I make toffee that requires the mixture to reach 300 degrees for a hard crack. I tried using the granular Swerve and took it to 325 but it is still not hard crack. Is it possible to reach the "hard crack" consistency with Serve and if so, what temperature would be required?

    • Swerve

      Hi Jackie, Many people have had the same experience as you when making toffee. We've found it difficult to get a "hard crack" with Swerve. The toffee will taste the same, but the texture is going to be a softer, more delicate toffee. Still delicious, but a different, less hard texture. We hope this helps!

  • Amanda Begeron

    The packaging has no indication on what the difference between the two types are. Unfortunately I didn't realize until my cookies were too gooey that the confectioner is not for this. I wish they would've defined or given examples on the packging... When you look at it it seems like a baking tool

    • Swerve

      Hi Amanda, Sorry for the confusion! The types of Swerve are indicated by the tabs on the top of the packaging that says granular and confectioners, or brown. Hope this helps!

  • Shirley

    I have a bread machine. Can I replace the sugar in recipes with Swerve?

    • Swerve

      Hi Shirley! Yes, you can replace the sugar with Swerve in your bread recipes.

  • bob Padgett

    I haved used both the granular and confectioners swerve in a lemon curd recipe and both turn out grainy. Is there a secret to making a smooth texture? Also I want to make a sugarless, flourless, chocolate cake and would really like to make a ganache with serve as well. Will both the cake and ganache turn out grainy?

    • Swerve

      Hi Bob! Have you tried this recipe for Lemon Curd? https://swervesweet.com/recipes/lemon-curdFor the chocolate cake, try this recipe. You shouldn't have any grainy issues. https://swervesweet.com/recipes/chocolate-layer-cake-with-whipped-chocolate-ganache-frosting

  • Liv

    Hi! I made cookies using granular xylitol and then made them again using confectioner’s swerve, cup for cup. While the swerve batter tasted perfectly sweet, the cookies came out unsweet and almost bitter. Do you suppose the mistake was using confectioner instead of granular?

  • Sonya deane

    Do you have a recipe for strawberry ice cream without eggs that is good for homemade ice cream? Thank youI have a good one but don’t know the amount of swerve to use. Do you substitute regular amount vs sugar? So if recipe called for 1/2 c granulated would I use 1/2 c swerve granulated? Thank you

  • Dianna Stewart

    Di use equal amounts swerve verses sugar ?

    • Swerve

      Hi Dianna! Swerve measures cup for cup like sugar but make sure you're using the same type ie confectioners with confectioners and granular to granular. Confectioners sugar and confectioners Swerve are much sweeter than granular. Thank you for the question!

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