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Icings & Frostings

  • Use properly softened butter and cream cheese for frostings to avoid lumpiness. Absolute room temperature is suggested.
  • Have milk and cream at room temperature for frostings and glazes; this will keep things smooth. If your frosting starts to get lumpy, try adding a little melted chocolate or cocoa butter to bring it back together, depending on the flavor of the frosting.
  • When making frosting, if it looks too thick, add a tablespoon or two of milk or milk alternative to reach desired consistency.
  • Traditional frostings and icings that call for confectioners or powdered sugar can be overwhelmingly sweet. This also applies when you replace sugar with Swerve. We recommend cutting the amount in half. For example, if the recipe calls for 4 cups of confectioners or powdered sugar, replace with 1 ½ cups of Swerve, confectioners or sweeten to taste. You can always add more if it isn’t sweet enough.

Cakes & Cookies

  • It can be helpful to add in a little more oil to a conventional (i.e. flour-based) recipe. An extra tablespoon or two of butter or oil can help in flour-based cakes. This typically does not apply to almond-flour based recipes.
  • When baking a cake, pie or brownies, cover the baked good with aluminum foil about midway through the suggested baking time. For example, if a carrot cake calls for 50 minutes to bake, cover the cake 30 minutes into baking it. This prevents the outside crust from becoming too firm.
  • If you prefer a thinner, flatter cookie it can help to pre-flatten the cookie dough ball with your palm, on the cookie sheet. This works well for chocolate chip cookies.
  • Additionally, for chocolate chip cookies, if you prefer a less cakey cookie, use one egg instead of two (if your recipe calls for two). It can also help to add a little milk to wet ingredients.

Custards & Curds

  • Swerve, Confectioners Style (powdered sugar replacement) is the best choice for custards, curds and mousses; as it provides a smoother consistency.


  • If adding to melted chocolate, whisk in one tablespoon at a time. If it thickens too much, add a few teaspoons of oil to help thin again and achieve the desired consistency.


  • Swerve can be sensitive to humidity and moisture. Store in your refrigerator or freezer to maintain optimal flowability.