Sugar

[BedHead]

Do you use any sugar at all (besides for kombucha)? Is there such a thing as an OK type of sugar?

There are a few things I still use sugar for. I made whipped cream pudding using sugar - I have never tried honey or maple syrup in whipped cream, and I didn't know if it would work. I have Stevia but none of us can stand the taste.

[PeggyinNC]

I use rapadura, which is sugar, but without ever having the molasses and other good stuff taken out. I am very sensitive to white sugar, it gives me the shakes, but I can use rapadura and it doesn't do anything bad to me (plus it contains huge amounts of iron, which I always need).

[motherbirth]

Originally Posted by BedHead

Do you use any sugar at all (besides for kombucha)? Is there such a thing as an OK type of sugar?

There are a few things I still use sugar for. I made whipped cream pudding using sugar - I have never tried honey or maple syrup in whipped cream, and I didn't know if it would work. I have Stevia but none of us can stand the taste.

My hubby is from Europe and they never sweeten whipped cream. It just has the natural sweetness of the cream. Whatever you are serving the cream on is sweet enough.

[chattyprincess]

Maple syrup is the most amazing thing I ever add to my whip cream...people always ask...omg this is so good where did you buy it lol. I am not a huge plain honey tasting fan so I have never tried that. I do use organic sugar and find it doesn't affect me the same as plain white sugar...no idea why.

[Magelet]

definitely maple syrup if you want sweetened whipped cream (or whip some sweet berries into the cream instead in summer...)

I don't use white sugar except in kombucha, but I will ocassionally eat it out. for instance, if my family makes sugar pies on thanksgiving, I'll eat them, though our own pies will not have white sugar.

for sweetening, we use molasses, honey, maple syrup, or palm sugar (whose sustainability is debated, due to a new market, people are cutting down rainforest to plant palms for palm sugar. however, I didn't know that when I bought it, and it does say that it is sustainable.... i will do more research before I buy it again though. but it has lasted a long time. this is what we use if we want something that melts like sugar does, for baking, and has the most neutral taste, though more of a taste than white sugar.) I haven't figured out what type of rapadura/sucanat to get, and while I have the palm sugar, feel no need. At work, we also use brown rice syrup, but it so sticky and thick and such a pita to work with that I don't use it at home. plus it tastes a little... weird by itself.

[Laniemama]

What kind of stevia do you have? We love the sweet leaf brand and I use the vanilla stevia drops in my whipped cream and its fantastic! I also use powdered stevia in baked goods, but it does much better with another sweetener added. I usually do like honey or maple syrup or rapadura and stevia.

[ursusarctos]

Originally Posted by Magelet

I don't use white sugar except in kombucha, but I will ocassionally eat it out. for instance, if my family makes sugar pies on thanksgiving, I'll eat them, though our own pies will not have white sugar.

We have rapadura, maple syrup, and honey in our house (and molasses, but I only use that for baked beans). I find the rapadura works great wherever we might need sugar and don't want to use maple syrup or honey (like in black tea or in cakes, etc.). We don't make sugary things very often anyway so they tend to last a while.