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"DJ" had this to say:

Renee: Thankfully, cutting back on the sweetener will help with the crystallization a bit. (I agree with you … it’s pretty sweet!) You can also powder the erythritol which will help. It just needs time to dissolve, so … smaller grains, a bit more time and a bit less will all help it pick up a smoother texture. Becky: It never really “whips” … in the sense of a whipped cream. The end result is more like an aerated pudding consistency, but when it’s chilled, it’s like a soft cheesecake. I hope this helps clarify the texture a bit. I’m glad you like the taste!