Pure Via Baker’s Secret Icing Sugar Alternative Perfect for Baking 4 x 220G

Personally I find artificial sweetener based substitutes difficult to use and this icing sugar hasn’t been much different. The appearance and the sweetness is there but not much else. My main use for icing sugar is buttercream icing, i used the usual amount and while i managed to get it blended the consistency was strange and just not the same. This sweetener also has a strange sensation when eating, i get a tingly, almost numbing sensation on the tongue but doesn’t last long. I am very conscious that this is definitely not real sugar when eating it but i suppose for those that really need it (for diabetes or weight loss assistance) this is better than nothing.At the RRP the packs work out about £4 per 220g pack which is very expensive. In terms of the look and substitution use, this is probably one of the better ones i have used but unfortunately i didn’t like the consistency or taste and is too expensive for me. I would probably only buy this again if i really had no alternative.

This erythritol cornflour sweetener is virtually calorie free and zero sugar. It has that cooling effect on the tongue which will be a problem if in large amounts such as a heavily frosted muffin but not if a drizzle or thin layer on a cake. I dont think it will work on a biscuit as it seems to go a bit runny and might actually make the biscuit soggy before it sets.The reason I say this is I made a no sugar fruit cake see photos - and to one half added 25g of the pure via and it went all watery despite the small amount. Also a bit gloopy.The maker says not to eat more that a gram per kilogram of your body weight which is fine as unlikely in a cake to reach that amount.The cake shown on photo was a mini one and weighed about 120g and had 12g of it in it I could have used a little more as it waa only just noticeably sweeter than the no sweetener added version. But it did improve it and there was no bitterness. Next time I would use another 5g per cake and it will be correct. I think as its only 70 percent as sweet as sugar that was the problem.I'm impressed with this sweetener but not the price. Even Pure via themselves sell the same ingredients but as a crystal crunchy sugar for far less so I would only use this for icing sugar purposes if I was buying it. It is also available on this site so still convenient to buy.Saying all that if not for big bakes just for a family member now and then it is good to have the choice of uses in one product.

This icing sugar substitute certainly has the appearance of icing sugar when you open up the packet. It’s made from a combination of powdered erythritol and corn flour. It doesn’t seem to have any aroma, and although the texture and appearance are very similar to icing sugar the flavour is a little different. There’s sweetness, but a bitterness, too. I didn’t think it was a deeply unpleasant flavour by any means – just not quite the same.I’ve tried using this in two ways so far – as a simple water icing glaze, and in making French meringue. The water glaze set OK, but took appreciably longer than a simple sugar icing to do so. When set, there’s a slightly gritty appearance (though this doesn’t seem to translate to mouth feel), and I found that even though I made this as quite a thick icing, some of the water used to mix it seemed to separate out as it set. I’d be concerned about using a lot of this, as it could turn bakes soggy. Spoon pictured on the left shows icing made with this, spoon on the right is regular icing.The meringue made using this is noticeably different from meringue made with icing sugar. It’s less glossy, and nowhere near as smooth. Although it goes beautifully light the texture is somehow lumpier than regular meringue, retaining more of the appearance and feel of whipped egg whites than the smooth sheen of meringue.I found the raw mix less pliable to work with, and impossible to shape neatly using a spoon. The meringue mix holds its shape when cooked, but cooks a bit differently to regular meringue – browning much faster at low temperature. My pictured efforts had been in a hundred degree oven for just half an hour and turned really quite brown. There was a bit of sign of instability here too, with shiny egg white residue having separated out from the meringue on the baking sheet. This separation was worse on a large piece intended to make a mini Pavlova than on smaller meringues.The negatives are fairly minor. This made decent textured meringue, with crunchy outer shells and marshmallowy centres. They’re sweet, though not as sweet as normal icing sugar, and have a decent texture. It's going to take a bit of practice to get these looking better. The flavour is noticeably different, but for people who need to restrict their sugar intake, this makes an approximation of some regular sweet treats possible.Expensive.

this is an icing sugar substitute and it works well and tastes great though I could tell it wasn't regular icing sugar. it's an excellent replacement if you want an alternative. it is quite expensive but if your watching your calories this works well.

Pure via icing sugar4 starsA sugar free icing sugar replacement made from erythrotol and corn starch. It is good for making topping and fillings for cakes and is good if you are trying to cut out sugar or save on calories.You mix it in the same ratio as normal sugar so you don’t need to do any complicated calculations.It has the appearance of regular icing sugar and you can mix it with butter to make butter cream or just with water to make water icing etc. Although it does not taste quite as sweet as toppings made with real sugar that can be an advantage if you do not have such a sweet tooth as sometimes real icings can be too sweet.When making water icing it takes slightly longer to set than normal icing which could be a problem on cookies etc as they could go soggy before they set.Overall a good product especially if you have a medical condition which means you cannot eat sugar so are able to enjoy cakes etc. even if there is a slight difference in taste.