Has anyone tried baking with this? Or made an icing with it?
1627319
I added it to a basic vanilla ice cream recipe and it was to die for! Also good in your white cake but the flavor is not so pronounced.
1627320
We haven't, but I imagine you could use it to make frosting. Just make a regular buttercream frosting and add the powdered Chai to taste, maybe tsp or two. Might be nice on carrot cake or spice cake
1627321
I mix it in my oatmeal in the mornings. I also made a refrigerator pie by adding the mix to cool whip and putting it in a graham cracker crust.
646587
Hello...my wife is the baker not me. She says it's thicker than the store bought icing but not so thick that it's unworkable. It takes pretty easily to cupcakes. I'd recommend this product and would use it again.
1111153
It's done well in both cakes and muffins, as well as cookies. You could probably blend it with an all-purpose or cake flour, but I've never felt the need.
614895
I tried it for the first time with a simple baking powder batter and could not fill it with over a cup of batter. I think the yeasted recipe on the package might expand a bit more. I also poured the batter it in the middle, but maybe it makes more sense to try to fill each square individually?
20524
Have only made frosting twice; once from scratch -- a buttercream and once I combined cream cheese with a store bought tub of frosting to make it better. It worked well both times. I use it primarily for bread -- using heavy whole wheat and sprouted wheat flours and it does very well with these very heavy thick flours.
1344925
So far, I have only done a butter cream icing. It worked wonderfully! I feel very confident it can easily handle Italian meringues or other icings. Also, I have made bread several times and it works like a charm with that. I can't think of anything else heavier, so I would imagine any icing I threw at it would be fine.
791821
Yes, but make I usually defrost for a while. Just always make sure you bake on a cookie sheet. I have used mine over and over.
564924
I had same problem. Sat it on a cookie sheet mid baking when I began to see the overflow into the hole, and then had to do some cutting off of the "extra" when it was finished. Not so great... I actually did one with less batter and didn't get all of the details of the last inch like you noted, so I just piped icing around the entire thing to look like "snow". It worked and no one noticed details were missing because the rest of the house is so adorable.
1562873
Yes, I had no problems with it. I actually bought it as a 2nd mixer. I have a big Kitchen Aide and needed another because I bake so much. I used it quite often until I accidentally knocked the hand held part off the counter and it broke into about 3 pieces. :(
59912
You can bake with it, but use much less than you would of sugar. See conversion chart at cooking with stevia dot com.
1584507
I did use it to bake some cakes. I followed the same baking instructions as I do for any mini cupcake silicone bake molds. Unfortunately the cakes didn't pop out very well due the type of batter I used. Unless it is an extremely dense cake or brownie batter it won't come out easily or have any real detail to it. I mostly use them for making chocolates and flan now.
59913
I really haven't tried to bake with it. I've used it in baked desserts, (crumbles and crisps, in the fruit) but not in cakes or cookies. I would contact the manufacturer about this as sugar has an active part in the chemistry of baking cakes and cookies and you might have to do a 1/2 and 1/2 substitution (1/2 sugar, 1/2 stevita). I know that Splenda has a 1/2 Splenda & 1/2 sugar mixture they say works in baking, so the 1/2 & 1/2 mixture of stevita might work too. Sorry I can't be more helpful.
792306
I don't remember how many instructions but some basic baking times at least. I've had it awhile. But baking times were not quite right for me. You may need to experiment.
1828635
Cooking with it is easy, I bake with it too but you have to make it sweeter than you want it, the sweetness kinda bakes out. I like to mix it with just a tiny bit of anther sweetener, it just seems to work better that way.
2113642
I used this with royal icing on snowflake cookies and it really made them sparkle. Don't see why iy wouldn't have the same effect on buttercream unless the consistency if the frosting melts the sugar crystals. The crystals are fairly large, so I would guess it will give you the effect you want.
1817570
Yes, I have and it's a little more crumbly than a regular cake so cut gingerly. But it is doable with patience.
1764463
I have had none of the problems reported here. I have made several flavors of ice cream and they have come out great. I have even added ingredients such as cherries when I made Chocolate ice cream. I believe the key to success is to make sure the ingredients are very cold when put into the frozen bowl. You do have to hold the lid down for the first few minutes until the mixer is moving smoothly, but then it works perfectly. It has to be eaten right after making the ice cream. I have never put it back into the freezer for later so I don't know how that works. Good luck if you try again.