Erythritol question

[jjb2000]

I made a mistake and ordered powdered erythritol when I meant to order granular. If I measure by weight, should I be able to use the powdered where I normally use granulated? I hate not to use it now that I have it.

[kevinpa]

Yes JJ, as far as sweetness goes measuring by weight will be the same as the granular. The texture may not be depending on what you use it in.

I have found that the powder works super making a butter icing mixed with an equal sweetning equivalent of sweetzfree. The synergy of the two makes it taste and feel just like butter icing made with sugar.

[jjb2000]

Thanks Kevin.
I can return it (I ordered 2) but that's more shipping cost (though I got my money's worth on Netrition's standard shipping cost--I order alot at one time). I could prob use it for my yeast rolls and jam going by weight. For brownies and muffins, I assume I'd still need the granulated for texture. If I keep it I might try that icing sometime.

[LadyBelle]

Frosting and glazes!!!!

[scott123]

For brownies and muffins, I assume I'd still need the granulated for texture.

Nope, both the powdered and granular will dissolve in almost all baking applications. It's keeping it dissolved/uncrystallized as the baked good cools that can get a little tricky.

[jjb2000]

Scot, So you're saying it doesn't matter which form I use (as long as the weight is the same)--is that correct?. I always use polyd with it and haven't had any re-crystallization issues.

[scott123]

Yes, that's what I'm saying. For baked recipes, the two are interchangeable by weight.