Is it best to use powdered sugar OR regular white sugar? I had difficulty getting the clumps of powdered sugar to dissolve
365223
If you are trying to sweeten up the whipped cream, I use flavored syrups, such as 2 Tbls of Caramel or Vanilla syrup for each cup of cream. If you don't like flavoring, use a simple syrup, with the same 2 Tbls of simple syrup for a cup of heavy cream.
365224
Neither. You aren't supposed to use anything but sugar syrup. Would suggest you make or buy simple syrup. I don't sweeten mine because I use heavy whip cream and it's naturally sweet.
365225
Hello,Do not use granulated table sugar in your dispenser as it tends to clog the dispenser and can impair its use. Instead, use powdered sugar or confectioners sugar. Other sweeteners also work well, Splenda, NutraSweet, and Agave are great substitutes.
365226
I only use a simple syrup for my sweetener which is equal parts of water and sugar that have been heated/warmed to dissolve the sugar.,so what I do is put 2-tablespoons of white sugar mixed with 2-tablespoons of hot water,stir until dissolved and cooled then I put the simple syrup in a 1-cup measuring cup and fill the rest of the way with the heavy cream..Hope this helps!
365227
I always use regular white sugar or superfine bakers sugar and let it dissolve thoroughly in the cream before adding the charger.
1665497
My experience with sugar and this hand blender tells me you wouldn't get the fine powder you are looking for. You'd get finely granulized sugar but not powder.
34677
Have liked my blue one---if using to mix a powdered substance into a liquid and you would want to see that all the mixture is dissolved, then perhaps the white would be best.
542373
I add them to my oatmeal and/or yogurt, it's delicious, I tried to use some in my coffee today to see if it dissolves, no more was left. It's a kind of sugar, so it should dissolve in water or lemonade. You may want to mix it with a little warm/hot water to dissolve and then add to your lemonade or water. Hope this helps!
1126960
No reason that I can think of. Works great to keep brown sugar from clumping and drying out, so should be great for white sugar as clumping and drying out normally are not a problem there.
1411723
Do you still add powdered milk to thicken it up? Thanks for your reply. I love mine. I use homemade vanilla and read about a tiny dash of salt (can't recall the purpose ) and about a cup of the bulk Splenda (not the little envelopes) done in 6 hours.
940976
I would assume a high powered blender or processor would do it. I use it for powered sugar without alterations. The sweetness of this product is just right for me. No white sugar ever again. Good Luck.
1828634
The packets go quick. I think it is better to get the powder, but you can cook with it. Somewhere I read 1t = 1c of sugar, but I say about two 2 t =1c sugar. I am making banana bread in the morning with it.
1538934
I've found that when I use it in my shaker cup it mostly dissolves. Sometimes I will get bits that aren't completely dissolved but it's not too often. And it's not like it's a mouth full of powder either.
68814
I cut down on sugar considerably in my recipe. To keep it from freezing solid I use a product called Cremodan, available here on Amazon. It's a mix of gums and other stabilizers, and you only need a little in each batch. My froyo still freezes very firm (my recipe is also very low fat), but it's not fully solid so I can still scoop off the top with a good scoop.
1954202
No, this is more like granulated sugar, perhaps even a slightly larger grain than common table sugar but melts slightly faster in your mouth. I haven't tried using it for baking or cooking, only as part of a dental mouth rinse in conjunction with Closys. I don't know what these wackos are saying in the other responses, this is straight up granulated and not powdery in the least. You could always try throwing it into a blender/processor/herb-or-coffee grinder to get it powdery, though. Even still, frostings can utilize granulated sugar so long as you allow it time or temperature to melt.
403003
Hi! I know it still clumps up even if you put the formula first. I think if you put the formula one at a time and not dump it on top of each other it will reduce the clumping because I notice that when I do it slowly it actually dissolves faster. But I'm kinda impatient sometimes so I just dump all the formula and just mix it vigorously until I see no more clumps. If you still see clumps then I guess just keep mixing. I know it takes a little time but it's better than shaking it for 5 minutes! LOL :)
1383537
I don't think it will work with granulated sugar. The area that sprinkles is very fine, works great for powdered.
10895
Use a magic bullet or hand shaker. It's easy to mix. Very smooth not clumpy
1330872
It's like regular white sugar - dissolves the same, tastes the same, better for you, but you need almost 2X to get same sweetness level as regular sugar. So with all my coffees and teas, I go through a pouch per week.
1884039
I think it works better than powder - no paste-like residue. It's more like the consistency of sugar than flour
1208550
Powder. Mixes fairly easy. I sometimes take it with just a gulp of water. I kinda line it. I'm weird like that.