Sukrin Icing

• Description: natural substitute for (e.g.) powdered sugar (with sweeteners)
• Content single package: 400 grams
• Best before: see bottom of packaging
• Storage instructions: keep cool and dry

Sukrin icing is finely-ground Sukrin with a small amount of added steviol glycosides (from the stevia plant). The combination of the two sweeteners makes for a round and rich sweet taste and tempers the cooling sensation that pure Sukrin can cause. Sukrin icing has the same level of sweetness as ordinary sugar/icing sugar and is used in the same volume. Since Sukrin icing is finely ground, it has greater solubility than ordinary Sukrin, and is particularly suitable for:

• Cakes and desserts that aren’t baked (such as cheesecakes)
• Icing: cream cheese, butter cream, chocolate icing etc.
• Iced teas and other cold drinks
• Smoothies and berries
• Decoration/sprinkles
• Yogurt/quark

Baking with Sukrin Icing

Sukrin icing can be used for baking in the same way as Sukrin. It has slightly greater volume. 1 dl Sukrin weighs 90 g, whilst 1 dl Sukrin icing weighs about 70 g.

When baking, the amount of Sukrin icing you use should not constitute more than 1/5 or about 20% of the total volume of ingredients. For example: There are 100 g of Sukrin icing in 1 kilogram of bun dough. This comprises 10% of the total weight, which works just fine. If the amount of sugar in a recipe is greater than 20%, we recommend combining Sukrin icing with sugar or another sweetener, such as Tagatesse. You can also use Sukrin+ , which is twice as sweet as sugar, and replace more of the sugar with a smaller amount.

When using Sukrin icing to make regular icing sugar frosting (with water/egg white), it may be a good idea to mix 50/50 with regular icing sugar to achieve the right consistency.