When cake recipe calls for 1.5 cups sugar, how much of the Pure Stevia Extract does one use ... does the cake turn out with the lower Stevia bulk
499343
You can find basic substitutions here: http://www.stevia.net/conversion.html NO the cake will not turn out if you simply replace the sugar w/stevia. Sugar is actually counted as a liquid in recipes, so the liquid must also be replaced. For each cup of sugar use 3/4c. water or other liquid: This is because a cup of sugar, once melted, is only @ 3/4 of a cup. In this example, you would use approximately 1 and 1/2 tsp. of stevia; and 3/4c. plus 2 Tbsp. of water as your sugar replacement. This may still need to be altered slightly to suite personal preference for sweetness.
499344
Well. I haven't use my stevia for baking yet so I really don't know, but for true it must be really less since its sweet.
499345
1 teaspoon of stevia extract powder is equal to 1 cup of sugar. If you have more sour foods it may take a little more. Hope this was helpful. Thanks.
499346
You can find basic substitutions here: http://www.stevia.net/conversion.html NO the cake will not turn out if you simply replace the sugar w/stevia. Sugar is actually counted as a liquid in recipes, so the liquid must also be replaced. For each cup of sugar use 3/4c. water or other liquid: This is because a cup of sugar, once melted, is only @ 3/4 of a cup. In this example, you would use approximately 1 and 1/2 tsp. of stevia; and 3/4c. plus 2 Tbsp. of water as your sugar replacement. This may still need to be altered slightly to suite personal preference for sweetness. You can find basic substitutions here: http://www.stevia.net/conversion.html NO the cake will not turn out if you simply replace the sugar w/stevia. Sugar is actually counted as a liquid in recipes, so the liquid must also be replaced. For each cup of sugar use 3/4c. water or other liquid: This is because a cup of sugar, once melted, is only @ 3/4 of a cup. In this example, you would use approximately 1 and 1/2 tsp. of stevia; and 3/4c. plus 2 Tbsp. of water as your sugar replacement. This may still need to be altered slightly to suite personal preference for... » Read More You can find basic substitutions here: http://www.stevia.net/conversion.html NO the cake will not turn out if you simply replace the sugar w/stevia. Sugar is actually counted as a liquid in recipes, so the liquid must also be replaced. For each cup of sugar use 3/4c. water or other liquid: This is because a cup of sugar, once melted, is only @ 3/4 of a cup. In this example, you would use approximately 1 and 1/2 tsp. of stevia; and 3/4c. plus 2 Tbsp. of water as your sugar replacement. This may still need to be altered slightly to suite personal preference for sweetness. « Show Less
499347
I have used the following substitution ratio in multiple recipes with good success: 1 cup of sugar = 1/2 tsp stevia + 1/3 cup bulking agent. Bulking agent can be egg whites, applesauce, bananas, yogurt... or something else with a similar consistency that is already in your recipe that you can just add an extra 1/3 of a cup.
195704
Sugar amount Equivalent Stevia powdered extract Equivalent Stevia liquid concentrate1 cup 1 teaspoon 1 teaspoon1 tablespoon 1/4 teaspoon 6 to 9 drops1 teaspoon A pinch to 1/16 teaspoon 2 to 4 drops
2165969
I use 1tsp. When I'm making just a normal cup a tea or coffee, 1lb lasts me a really good while, if I'm not making pitchers of iced tea like in the summer time. I'm a frequent tea drinker, probably a good 3-5 cups a day and I feel it lasts me a good amount of time probably because the sugar are rock chunks I feel you get out of it, if that makes sense?
928628
I initially answered "I don't know" because you asked about the natrual flavor and I have Vanilla. However, I checked the label and for sweetener it states Stevia Extract 50 mg and under "Other Ingredients" it includes organic evaporated cane juice sugar - no amount given.
1847702
It depends on the recipe. I've used up to 2 TBSP making ice cream (very strong flavor); however, I've used as little as 2 tsp when making brownies or cookies or cakes. The powder is quite strong so it depends on how much espresso flavor you prefer/enjoy. The "rule" is 1-2 tsp per cup of flour for baking recipes. Hope this helps!
1131706
The recipes i've seen range from 2-5 tablespoons of syrup for 2 servings. I like 3-4. I've found that the more syrup you use, the less sugar you have to use as it is sweet in itself, going from 3 tblsp of sugar to 0-1. Unless maybe you get the sugar free syrup.
1961168
From all I have read about xylitol, measurement is equivalent, so use 1/2 cup of xylitol if your recipe calls for 1/2 cup of sugar.
1651261
EXACTLY! This is Dextrose In The Raw. Using up-to 10% stevia does NOT make it stevia in the raw. Rather, this company uses it's marketing to LIE to the public about it's product which is at least 90% DEXTROSE a cheap sweetener -but they charge you BIG don't they? YES this is an expensive rip-off using an ingredient that is barely in the product you are consuming.
1705661
I personally only use liquid Stevia for sweetening beverages. It can be substituted for sugar for baking but you would need to add a bulking agent to your recipe to compensate for sugar volume. If I were using Stevia to bake with, I would use the powder form instead of the liquid because I find it to be cheaper. This is the exchange for sugar to Stevia: for 1 cup of sugar substitute 1 teaspoon of undiluted stevia powder or 1 teaspoon of a liquid stevia extract. For each 1 cup of sugar substituted, use 1/3 cup of a bulking agent. Healthier bulking agents include egg whites, apple sauce, fruit puree or yogurt.
107027
It depends on how big the batch of candy is that you are making. The recipe I used called for 2 1/2 cups of sugar. It made a cookie sheet's worth of candy. I used an entire "sample" bottle of this flavoring and I found it not enough. I hope that helps.
1320362
The only bad thing about stevia is the sugar alcohols most companies add to it during processing! All the ones sold in chain stores like Walmart are full of sugar alcohols, which may be calorie free, BUT have a glycemic load of like 150! Now if you grow it yourself and learn the different ways to extract the sweetness without using things like glycerin (sugar) then its great, because by itself the glycemic load is a big fat 0 ZERO!!! It is really hard to find good quality stevia, with no bad after taste (that comes from heat extraction) and no sugar alcohols. I'm hopping this one is different!
1545943
What I've found is that that information is proprietary and they don't want to give it out. The nutrition information only lists the 4g "sugar alcohols" (i.e. erythritol) per serving size, but not how much luo han. When I was mixing my own stevia-erythritol blend, I found that a 1 : 250-300g ratio will make it taste something like this, where the stevia isn't too strong with the aftertaste (Truvia for instance uses too much stevia and it still has the aftertaste). So for 10g of erythritol to sweeten a cup of tea or something, you would add about .03 g (or 30mg) of stevia, or a single 45mg scoop that comes in some stevia jars would be good. So the luo han should be similar; perhaps with a lesser ratio since it doesn't have quite as bitter a taste.
445226
We have done some baking with it. If the recipe calls for 1 cut of sugar, we substitute 1 cup of unsweetened apple sauce and then add the Stevia until we think it is sweet enough. We have not yet figured out how much Stevia to use to equal the sweetness of a cup of sugar in a given recipe. So far...we have done good using the taste method.
1481793
Only stevia, and way too sweet for me with an aftertaste. If you prefer to adjust the sweetness yourself, best go with the unflavored and mix it with something else.
2202132
I use half Chai Concentrate and the other half low fat or nonfat milk. I like to use a 16-20 oz mug. So, to try to answer your question, I get about 4 servings from a 32 oz box. I just love that it is now sugar free!! I love this product--especially in the fall and winter--tastes great!! Subscribe and save usually saves me $$$. Hope this helps!!
328702
I think the package says 1/32 teaspoon equals 1 teaspoon of sugar and that is probably right, because I use 1/16th of a teaspoon for 20 ounces of coffee. It is very concentrated, so start with little and add to it if you need too. There is no aftertaste unless you use too much.
1498865
I tested mine with granulated sugar. It work with a little less than a cup. Frosting should be the same.