Hello, lovely bakers! I have a sweet treat for you. It's a secret ingredient that just might change the way you bake forever. Whether you're just beginning to explore your kitchen, or you've been baking for decades, Instant Clearjel will be a game-changing ingredient in your baking.
It has a few different aliases: 'Clear Jel', 'Clearjel', and 'Clear Gel' are all the same thing. I usually go with 'Clearjel', but any of the above-mentioned names refer to the same product.
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Baking is basically just 'delicious science' with more sprinkles and fewer Bunsen burners. Just like a science experiment, it's always useful to know what materials you're working with.
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So, what exactly is Instant Clearjel?
There are two types of Clearjel - 'Instant' and 'Cooktype," (Cooktype is also known as Original). I'm talking about the instant type because that is the one I use in most of my recipes. It's easier, faster, and gives me a great result every time. Cooktype Clearjel will not give you the same results in baking.
Instant Clearjel is a food starch with only one ingredient: modified cornstarch (or sometimes: "Food starch-modified"). It will thicken instantly when mixed with a hydrator like water, milk, or juice.
It is VERY IMPORTANT to always mix Instant Clearjel with the dry ingredients first to prevent clumping and overhydration, before creating a wonderfully thick and smooth consistency when the wet ingredients are mixed in.
There are about 9 million uses for this magical thickener just in my recipes alone, but don't worry if you've never used it before - It's very simple and useful, I promise!
Where to Buy Instant Clearjel
Instant Clearjel is not typically stocked at local grocery stores, but you can find it at a few online stores, like those linked below. Just make sure you purchase the Instant variety, as the "original" and "cooktype" clearjel look very similar but work differently in baking.
*Please make sure the clearjel you purchase is labeled as instant
Hoosier Hill Farm Instant Clearjel on Amazon
*Please make sure the clearjel you purchase is labeled as instant
Since it is typically a commercial ingredient, I have yet to find it locally in my hometown of Springfield, MO, but you might have better luck at a specialty food store. (If you've found it locally please comment below so we can spread the word!) I did hear from a local reader that most Amish markets sell Instant Clearjel!
When choosing an Instant Clearjel, just make sure it is labeled as "instant" and that the only ingredient listed is "modified cornstarch" or "food starch-modified." I also recommend purchasing one that comes in a resealable bag or container (or place it in a sealable bag once you receive it)--this will ensure it stays fresh for a very long time.
Is there an Instant Clearjel Shortage?
Since writing this article when I started my blog in early 2021, I've been so pleased to see how many of you have loved baking with it as much as I do for moister cakes, thicker and chewier cookies, and softer cinnamon rolls.
You may have noticed that instant clearjel is getting harder and harder to find. In fact, most of the suppliers that I have previously recommended have been out of stock for some time. *This shortage seems to have been resolved in 2023.
Luckily, there are several ingredients that we used for years at Amycakes Bakery with great results before I discovered Instant Clearjel.
- Instant Pudding Mix in cakes and cupcakes and some cookie recipes--it's not a 1:1 ratio so always follow the recipe recommendations. Instant Clearjel is the second ingredient in instant pudding mix (listed as modified cornstarch), which is why it really well in these recipes. However, it doesn't typically do well in frostings.
- EZ Gel in Stabilized Whipped Cream
- Cornstarch in compotes and fillings
- You may leaving it out entirely in most frostings unless I need a thicker frosting (typically frostings that contain fruit puree)
If a recipe lists more than one option (i.e. the option of either instant clearjel or instant pudding mix), it means that I have tested both ingredients and either option will provide great results.
I still recommend instant clearjel over the substitutes if you have it, especially for my cinnamon roll recipes and certain cookie recipes and pies that I don't have the perfect substitute for at the moment. When I see options in stock I am keeping them updated in the Where to Buy Instant Clearjel above. 🙂
Five Reasons You Need it in Your Pantry
1. Perfect Pie fillings.
Instant Clearjel is an easy addition to any pie filling. In almost any kind of fruit pie, incorporate Instant Clearjel and a few ounces of love and you have yourself a winner. When using it as your thickener, it will swell with the liquid and create a lovely thick, glossy fruit filling (try it in my easy Blueberry Cake and Cupcake Filling).
With other thickeners, fruit-based pie fillings can become watery or cloudy. This doesn't have to be a worry anymore because the result you get with Instant Clearjel won't lose its texture in the fridge, freezer, or oven.
For chocolatey or creamy fillings, Instant Clearjel will create that thick consistency you're looking for. The best part is, it is a very stable ingredient, so you can rely on that same lovely thick filling to be there when you proudly present your pie at the table hours after making it.
2. Moist cakes and chewy cookies - every time.
After owning and running Amycakes Bakery for more than a decade, I know that people love cake. But what do people love more than cake? Moist, dense cake! That is my specialty, and my recipes will guide you to your very own homemade can't-have-just-one-piece kind of cakes (like my ever-popular Vanilla Almond Cake).
Instant Clearjel plays a big hand in the consistency of my cakes and it will help yours too. With the addition of Instant Clearjel to your cake batter, the mix will hold more moisture before going into the oven.
This moisture influences the texture of the cake as it bakes to give you a lovely moist texture and tender bite. That moisture will still be there tomorrow, and the next day, and the next (you get my point).
Instant Clearjel will work in much the same way in your cookie dough. They will hold their shape better, and the moisture will be locked in, meaning your cookies will be chewy right in the middle where it counts.
3. Fantastic fairy-tale frostings.
Let's talk about sugar. Sugar is great, but in baking, it's all about finding the perfect balance of flavors. Frostings and buttercreams usually contain a significant amount of powdered sugar for two reasons: The sweet taste, and to help with the thickening process.
When we use Instant Clearjel to take help with the thickening, the sugar part is up to you. This is particularly useful in flavored and fruit frostings where you have to add liquid to get a strong enough flavor. You can now use strawberry puree to make luscious Strawberry Buttercream that is thick and creamy but not overly sweet.
4. Freeze with confidence.
Your baked goods made with Instant Clearjel will not only turn out great, but they will keep in the freezer amazingly well. The stable structure of the modified cornstarch means that you can freeze cakes, fillings and frostings, and pies to save time ahead of that special event.
You can even freeze unbaked cookie dough, ready to quickly thaw, bake and serve when you have a cookie craving.
5. Long Shelf Life
I am so grateful that I have the time to bake almost every day, but if you don't get into the kitchen quite as much as you'd like to, don't worry. Instant Clearjel is one of the most patient pantry dwellers you will find. It is a highly shelf-stable ingredient and can stay in your pantry for at least a year.
Substitutes for Instant Clearjel in Baking
Even though I think this ingredient will change your life if you try it 😉), I would never want you to avoid a recipe because of an unfamiliar ingredient. These are the substitutions that have worked well for me. Just keep in mind, cooking times and results may vary any time you substitute an ingredient in a recipe:
EZ Gel may be used in 2x the amount of Instant Clearjel in stabilized whipped cream.
For Compotes and Pie fillings-Substitute equal parts cornstarch for Instant Clearjel and cook all filling ingredients over the stove until you reach your desired thickness. Cornstarch requires heat to thicken, so it will take more time, but you should be able to reach similar results.
Compotes and fruit fillings made with cornstarch will have a muted cloudier finish instead of the glossy shine of fillings made with Instant Clear Jel.
Substitutes in Cake Batter and Cookies-You may substitute Instant Pudding Mix in either equal parts or 1.5x the Instant ClearJel (in measuring spoons, not grams, as the weight varies. For example, either ¼ cup or ¼ c + 2 tablespoon instant pudding mix for ¼ cup Instant Clearjel).
Match the flavor of pudding with the flavor of your cake or cookies (vanilla or chocolate, or even lemon for lemon cakes or cookies. Avoid flavors that will alter the flavor of you recipe or give them an artificial taste). I recommend Jello brand, as it has "modified cornstarch" as the second ingredient.
Cakes made with Instant Pudding Mix may take longer to bake and will not have quite as soft of a texture as cakes made with Instant Clear Jel, but I have gotten a lot of positive feedback from this substitute. Cookies with Instant pudding mix will need to set up in the fridge before baking and will not be quite as chewy.
Substitutes in Frostings--In frostings, the Instant Clearjel is used as a thickener without adding flavor. To avoid using a different ingredient that will alter the flavor and texture of the buttercream frosting, I recommend just leaving the Instant Clear Jel out, then slowly adding additional powdered sugar until you reach your desired thickness.
Unlike my substitute for cake batter and cookies, I do not recommend adding instant pudding mix to frostings, as the additional ingredients in the mix can thin out the frosting and make it gloppy.
Instant Clearjel Recipes
- Soft and Gooey Bakery-Style Cinnamon Rolls
- The Bakery Secret to Easy Stabilized Whipped Cream Frosting
- Thick and Chewy Oatmeal Raisin Cookies-Bakery-stye!
- Triple Layer Pumpkin Cream Pie: a Bakery Recipe
- Easy Coconut Cream Cupcakes with Whipped Cream Frosting
- Easy Blueberry Compote Cake & Cupcake Filling
- Caramel Stuffed Pretzel Chocolate Chip Cookies
- Soft Harvest Wheat Cinnamon Rolls with Apples, Raisins, and Pecans
See more recipes →
Now you know one of my secret ingredients for making consistently wonderful baked goods at Amycakes Bakery. I'm sharing new secret bakery recipes frequently, so check back soon or sign up for my Newsletter. 🙂
Thanks for Reading. ❤️
Amy Moon says
I made the stabilized whipped cream using clear gel. Worked like a charm. I filled a chocolate cake with mixed berry jam, damned with buttercream and frosted with whipped cream. Delicious. question: can I use stabilized whip cream on my ice cream cake?
Jennifer Johnson says
Hi, so i just got some of the instant clearjel and used it for my whipped frosting. I think it worked just fine. thank you.. however I made s'more cupcakes last night with the marshmallow meringue frosting and it was fine however even after refrigerating them they lost the high flattened and spread out, I was wondering if I added the instant clear jel if it would help the meringue not flatten out over night? I mean it's only been 8 hours since I finished them and they look different it makes me sad.
Amy says
Hi Jennifer! Thanks for checking! I've never made a marshmallow meringue frosting (though that sounds delicious!) so I'm not sure what the correct amount of Instant Clearjel would be to add to that. It might be worth testing with a small batch to see if the instant clearjel works well in your recipe! I've found it thickens and stabilizes most frostings, and you can increase the instant clearjel to get your desired thickness. I usually adjust a little at a time, as too much ICJ in frosting can make it gummy. Hope that helps!
Rachel says
Thank you so much!
Rachel says
Is there a formula for knowing how much Instant ClearJel to add to a buttercream? Is there a ratio of Clearjel to powdered sugar or butter? Thanks.
Amy says
Hi Rachel, I don't have an exact ratio, as it tends to vary by the recipe. I start with 1 Tbsp in my frostings and you can increase as needed. Frostings that have more liquid like fruit puree will need more. I start off small because too much in frosting can make it a little gummy, and always whisk the ICJ with at least equal parts powdered sugar. It will take the ICJ about 10 minutes to thicken the frosting to its full thickness. Hope that helps! 🙂
Nongkae says
Hi, Amy
Instant Clear Jel is difficult to find in Australia. I would like to know that Instant clear gel is the same Expandex and Ultratex3,4.
Amy says
I haven't tried those before, I'm sorry! I would be interested in trying the expandex, as it's a modified tapioca starch that may work similarly. I've seen it recommended in gluten free baking. If you have any luck with it, let me know! 🙂
Pat Scalise says
Is Instant Clear Gel gluten free?
Amy says
Hi Pat, while instant clearjel should not contain gluten, some brands list on their packaging that it is made in a facility that also processes wheat. I'd recommend double-checking with the supplier to make sure!
Jaime says
Amy, your recipes are fantastic. I can't express enough how much I appreciate your knowledge and time and effort putting into making foods that are wonderful. You are so kind.
Amy says
This made my day! Thanks so much for taking the time to comment. 🙂
Coleen says
can you put clearjel in bread or roll dough?
what is the result?
Amy says
Yes you can! I use them in my yeast cinnamon roll dough. It typically makes a softer dough that stays softer longer--just make sure the instant clearjel is labeled as "instant." 🙂
Sandra says
I ordered Instant Clearjel on Amazon and I’m extremely excited about trying it in frosting.
I would like to know if you’ve done a comparison of other thickeners that have the modified corn starch?
Thickenup is one used to thicken liquids for senior citizens who have swallowing issues.
I’m super impressed with your website. I can’t wait to try some of your recipes. Oh the cinnamon roll recipe stirred up the holiday baker/candy maker in me.
Cheers for a fabulous holiday season!
Amy says
Hi Sandra! Thanks so much, I hope you enjoy baking with the instant clearjel! 🙂 I haven't done any testing with Thickenup, but from what I've read it would be similar, but has added ingredients so that it doesn't have to be whisked with dry ingredients to avoid clumping like Instant Clearjel. It seems similar to EZ Gel in that way, but I have found that I prefer Instant Clearjel to EZ gel in baking except for in Stabilized Whipped Cream where they work very similarly. 🙂
Sandra says
Thank you for your kindness!
Amy says
Thank you, so glad it is helpful! 🙂
R. Goodwin says
Is there a conversion chart that shows how to use clear jell instead of corn starch or tapioca or flour in a recipe?
Amy says
I do not know of a conversion chart but that is a good idea! I typically compare the ratios to what works best in my recipes that use instant clearjel.
Rachel says
Thank you so much! I am so happy to have found your website. I appreciate the detail you put in to writing your posts. I am learning so much.
Amy says
Thank you so much, that means a lot to me and I'm so glad it's helpful! 🙂
Rachel says
I am fascinated by the use of Clearjel to thicken frosting. Is there a formula for knowing how much to add to a frosting recipe to thicken it? Is the amount used based on the amount of powdered sugar in the recipe? Thanks.
Amy says
Hi Rachel! It usually takes some trial and error and it doesn't take much! More ICJ means less powdered sugar is required, but more liquid (like fruit puree or compote) works best with more ICJ. I usually start increasing Instant Clearjel by 1 teaspoon when I want a thicker frosting. You'll be able to see its thickness after it has been sitting for 10 minutes, and can add more as needed. However, each time you add more instant clearjel, it still needs to be whisked with equal parts dry ingredients first! 🙂
AnnP says
Check Chef Rubber’s online store for Instant ClearJel (a source of ingredients for pastry chefs and chocolatiers). I purchase through Chef Rubber and have not observed any lapses in inventory.
Amy says
That is great to hear, thanks so much for letting me know! 🙂
Alexa says
Hi Amy! I bake gluten free, and I'm interested in using modified cornstarch to increase the moisture and shelf life in my products. I'm interested in subbing EZGel because it's certified gluten free and ICG is hard to find right now. Can you expound on why you don't recommend it except for whipped cream? Thank you!
Amy says
Great question! I think EZ gel has great potential in baking, but I haven't been able to do enough recipe testing to recommend it as a substitute for instant clearjel (yet). However, I do recommend testing with it and seeing what ratios work best in your baking, if you don't mind the testing! In my limited testing, I found instant pudding mix to provide moister results (though I may just need to adjust the ratios of the EZ gel), and in frostings it takes a long time to dissolve (resulting in a grainy texture). However, it works wonderfully in whipped cream. If you have luck with it, I'd love to hear about it!
Ann says
Can I use clear gel in place of cornstarch when making homemade cake flour to be used in Angel food cake?
Amy says
Hi Ann, I have never tried that, so I am not sure! Typically cornstarch is used to make cake flour from regular flour--if it were me, I'd use traditional cake flour or cake flour substitute with cornstarch, and you can add the instant clearjel in addition if you think the recipe needs more moisture. In an Angel food cake, I don't think it would need much ICJ as it is already so light in texture--but a teaspoon or two could add extra moisture.
Debbie says
I have tried making instant pudding with Glucerna for the added protein and nutrition for my MIL but it did not set as usual when made with milk. Can I add instant clear Jel to the runny pudding?
Amy says
If you mix instant clearjel with at least equal parts dry ingredients (like flour/sugar/cocoa/etc) it can be added and will thicken pretty much anything instantly. I recommend starting small, and whisk it in until you reach your desired thickness! Just keep in mind it will continue to thicken slightly for about 10 minutes after you add it.
Sarita says
Hi! I've been home baking for a long time, but I grew up on quickbreads (banana bread, etc) and I realized I'm always a bit disappointed in the regular birthday cake recipes I've tried. Especially if they're vanilla (vs chocolate), all butter, or if it's after Day 1 of making it. I usually use all homemade stuff so I am intrigued by this! Can you confirm that 1.5- tbsp per 1.5 cups of flour is the way to go? And should we do anything differently based on the method of the cake (like whipping egg whites to stiff peaks vs using whole eggs)? And, is this version the correct one? https://shop.kingarthurbaking.com/items/instant-clearjel Thanks!!
Amy says
Hi Sarita,
That is the correct type of instant clearjel! 🙂 Sometimes people accidentally buy the non-instant kind but that one looks great.
I think ICJ will be a great improvement to your cakes! It does depend on the recipe as to the exact amount, so I always recommend comparing all ratios to my cake recipes including the liquid/eggs/etc. But generally, 2 Tablespoons ICJ to 3 cups flour is the ratio I use in cakes--then you can add additional liquid (like 2-4 Tbsp vegetable oil or buttermilk). The instant clearjel will thicken your cake batter and allow it to retain more moisture while keeping a soft and light texture.
Brandi says
I have the cook type clear jel. Will that work in your vanilla almond cake recipe?
Amy says
Hi Brandi, unfortunately, cook-type clearjel will not work the same as it is closer to a traditional cornstarch. Instead, I would recommend a vanilla instant pudding substitute in the cake (3 Tablespoons instant pudding instead of 2 tablespoons ICJ in a 1x batch). Jello brand Instant pudding has instant clearjel (modified cornstarch) as the second ingredient, which is why it works similarly. In the frosting, simply leave the ICJ out, and you can add a little more powdered sugar in its place if you prefer a thicker frosting.
Elizabeth says
Can I use instant clearjel to make ginger bread or banana nut bread?
Amy says
Hi Elizabeth! It works in mosts baking methods--while I haven't specifically tried it in those recipes, I have used it in my moist banana cake, which is very similar to banana bread. It typically gives baked goods a softer and moister texture and allows you to use more moist ingredients. For banana bread I would recommend starting with around 2 Tablespoons Instant Clearjel per 3 cups flour, and you can increase the oil in your recipe by around 2 Tablespoons as well (or use extra banana).
Kristin Dailey says
HI amy, Thanks for the informative article. I'm from Springfield also and I get my Instant clear gel from Amazon. Its under 20 for a plasticcontainer, 2 pounds I believe. Hosier Farms is the brand. They have a powdered heavy cream I like and several other dry mixes that
woukd come i. Handy for alot I'm sure.
Amy says
Thanks so much Kristin! I have loved using Hoosier Hill Farm's instant clearjel in the past, but I haven't been able to find it lately. I can only find their "cooktype" clearjel instead of the "Instant" variety. I hope it comes back in stock soon!
Sandy says
Can I use instant clearjel instead of cornstarch in a cream pie? It is a cooked pudding that uses cornstarch and then egg yolks.
Amy says
Hi Sandy! You can definitely use ICJ in cream pies, but it's not always an equal substitution for cornstarch--it just depends on what else is in the recipe, and may take a little less ICJ than cornstarch. You may find that using all ICJ makes your pie much thicker. Since the ICJ does not need to be cooked, I make cream pies by bringing my milk and yolks, flour & part of the sugar to a boil then removing from heat (this is mainly just to cook the yolks), then I whisk in Instant Clearjel that's been whisked with equal parts sugar. The nice thing about this method is you don't have to temper the yolks, and the ICJ will thicken the filling instantly so you'll know your pudding has set. I'll be sharing some of my cream pie recipes in 2022. 🙂
Denali Rollins says
I just subscribed to newsletter. Can't wait to try the clearjel.
Denali
Amy says
Oh good, I think you'll love baking with it! 🙂 Thank you for subscribing, I've got some yummy recipes coming up. 🙂
Lucy says
I make vegan pumpkin pies for thanksgiving (lots of allergies to different things in the family). I usually use cornstarch. Could I use instant clear jel? The only thing is that the pumpkin pie filling doesn’t get cooked ahead of putting it in the oven….
Thanks!
Amy says
Instant Clearjel thickens without heat, so I would think it would work in place of your cornstarch! You might want to test a small amount first so you know how much to use in your recipe, and always whisk the instant clearjel with equal amount of dry ingredients before adding it to your filling. It's usually around equal parts when substituting instant clearjel for cornstarch, but it depends on the recipe. 🙂
Jeff says
How much instant clearjel would you use for an apple pie? I made a pie with 3 1/2-4 lbs, apples and used 1 1/2 tsps. instant clearjel. I mixed the clearjel with the sugar and cinnamon before adding to the apples, to avoid clumping. When I was ready to put the apples in the crust, there was quite a bit of liquid in the bottom of the bowl. After baking and cooling, there was quite a bit of runny liquid in the pie (which never happened when I used flour or tapioca).
Did I just not use enough instant clearjel or did I do something wrong? How much do you use for a fruit pie? Thanks!
Amy says
Hi Jeff! I usually cook my apple filling before baking it (but this is not required when using Instant Clearjel, I do it so that the filling/crust does not sink as it bakes and because we often baked fruit pies from frozen at Amycakes). I also used frozen fruit in my pie fillings at Amycakes, so they may have more liquid and would probably need more ICJ. So the amounts you need may be less, but to give you an idea on ICJ amount in apple pie, I typically use 3-4 Tablespoons per 24 ounces of apples, depending on the type of apple pie. That makes more than enough filling for a deep dish apple pie.
So I think you just needed more ICJ. 🙂 For my cherry pies, I don't cook it ahead of time, and when I add the ICJ/sugar mixture it is nearly the thickness of the finished pie. It thickens only a little more after it has been baked and cooled. I find this beneficial because I know that the pie filling is the correct thickness before I even bake it. Depending on the fruit I'm typically using 3-6 Tablespoons per 24 ounces of fruit (but again, frozen fruit typically has more liquid when thawed). Sorry that was long winded but hopefully that helps! 🙂
Jeff says
That helps a lot! Thanks, Amy!
Jeff says
Hi Amy, I just thought I’d share some instant clearjel feedback/information. I made raspberry hand pies and I made the filling with 8 ounces frozen raspberries, 2/3 cup sugar mixed with 2 tbsps. instant clearjel and a splash of lemon juice. That amount of instant clearjel was perfect for the filling! I’ve also tried the instant clearjel in chocolate cake and mocha buttercream with excellent results. You’ve turned me on to a real baking secret ingredient! Thank you!
Amy says
This is great information Jeff! Thanks so much for sharing, I love hearing that you've been enjoying ICJ in your baking. And it's always nice to know what ratios work in different preparations. 🙂
Lucy says
I just discovered clearjel and am wondering if I should use it for my apple pies this year (I always make them around this time and freeze unbaked for Thanksgiving.
I always cook my apple pie filling before assembling my pie. Do you know if I could add clearjel to the pan as I'm cooking the filling mixture down?
Amy says
You can add an Instant Clearjel/sugar mixture after you've cooked your apple filling to your desired consistency (I would do it at the very end since it will thicken your filling instantly and there's no need to cook the instant clearjel. That's what we did with our pies at Amycakes Bakery--cooked down the filling with the sugars and spices still the apples reached our desired softness, removed from heat and added our ICJ/Sugar combo (at least equal parts so that the ICJ doesn't clump, the remaining sugar is cooked with the apples). Then we would freeze the filling in the pie shells and bake them from frozen. 🙂 Instant Clearjel freezes really well--there's also a cook-type clearjel, but I never use it because most cook-type brands are not meant to be frozen. 🙂
Lucy says
Thank you! I'm going to go ahead and purchase the brand you linked 🙂
Jeff says
Could you do a post on the amount of instant clearjel to use in cakes, cookies, brownies, fruit pies, cream pies, frostings and mousses? I’m fascinated! Thank you.
Amy says
So glad you are interested in learning more about ICJ--it's such a cool ingredient with so many uses. You've motivated me to update this post about the amounts to use in each type of dessert recipe. In the meantime, I'd recommend checking out my Instant Clearjel recipes to compare the ratios I use, as often times you'll want to add a little more fat or liquid to your recipes when you add ICJ. A good place to start would be around 2 Tbsp ICJ per 1 1/2 cups flour in cake, 2-3 Tbsp per batch of frosting with 3 cups powdered sugar, 2 tsp+ per batch of cookies/ brownies. I'll update this comment when I update this post and go into much more detail. 🙂
Jeff says
That’s awesome, Amy, thank you! I ordered the brand you use and it’s arriving today!
Have you ever used it in yeast breads? I want to try it in my babka. Would I use the same amount as for cake (2 tbsp per 1 1/2 cups flour)? How much extra liquid do you add? Thanks so much.
Amy says
I've found a little goes a long way in yeast breads since they don't contain as much fat as cakes. I think 1 1/2 to 2 teaspoons ICJ per 3 cups flour would be a good place to start. I don't make bread often but I make a lot of cinnamon rolls. In my yeast cinnamon roll recipe, I use 1 1/2 teaspoons ICJ per 3 cups flour with an additional 1 Tbsp vegetable oil in my dough. Another option in your babka is that instead of adding liquid, you could use a little bit less flour as the ICJ will slightly thicken your dough. I hope you have fun with it! 🙂
Jess says
Thank you, I had the same question as Jeff. I look forward to seeing the updated post with some suggestions. I have a Mockmill wheat grinder and mostly bake out of the King Arthur Flour Whole Grain Baking book. I'm working on developing a savory whole wheat muffin to go alongside the sweet muffins I usually make and I think the instant clear jell could be a good addition, since muffins tend to stale quickly, especially if they don't have a lot of sugar.
Amy says
Hi Jess, thanks for your comment! I do have more detailed Instant Clearjel notes in the works and I'll comment here when I finish it. 🙂 I use ICJ in my muffin recipes and I find that it enhances the texture! I typically use the same ratio that I use in my cake recipes--about 1-2 Tablespoon Instant Clearjel per 1 1/2 cups flour, then adding an additional tablespoon or two of vegetable oil (or fruit puree or buttermilk, depending on the flavor). 🙂
Jess says
Thanks, Amy!
Up above, you suggest 2 TBSP of ICJ per 1.5 cups of flour, and here it's 1 TBSP, paired with about the same amount of either fat or water. It seems like it must be a pretty forgiving ingredient if it works for you with anything between 1 and 2 TBSP for every 1.5 cups of flour. I guess I will start with the smaller amount and see how it goes. I just got my package of ICJ in the mail so I'm looking forward to experimenting. 🙂
Amy says
Hi Jess! Yay, I hope you have fun experimenting! While I don’t know if Instant Clearjel is always a forgiving ingredient, the ratios that I recommend here are what have worked well for me! 🙂 I usually quarter recipes when doing any recipe testing. I also recommend checking out my moist cake recipes to compare the ratios of all the ingredients to your own recipes. The amount of eggs, buttermilk, vegetable oil, and fruit purée can affect how much instant clearjel should be used. I've edited my recommendation above to 1-2 Tbsp per 1.5 cups flour for cakes. In my own cake recipes, it is typically 2 tablespoons of ICJ per 1.5 to 1 3/4 cups flour. Usually, cakes that are already very soft do not need as much ICJ, like my old fashioned banana cake. But the ICJ will help the banana cake stay softer and moister for longer. ☺️. In yeast doughs and cookies, I use a smaller ICJ ratio. I hope that helps!
Dani says
THIS!! Thank you for getting to muffins! I have a beautiful batch of blueberries, but I didn’t want to make the same old “dry by tomorrow” muffins! I bought ICJ and made the strawberry cake. I’m hooked for life! Pie filling is next on my list. Thank you for sharing your experiences and knowledge with us!
Amy says
This made my day! Thanks so much for your comment, Dani! So happy that you are enjoying the instant clearjel and recipes! 🙂
Carma says
If there is a Pennsylvania Dutch Market or an Amish community you'll find ClearJel there.
Amy says
That's great to know, thanks for sharing! 🙂
Doris says
Thank you for sharing your tips, I'm home baker, I would like to know if I can use It is Italian meringue frosting?
Amy says
Thanks for checking! I have not tried it specifically in Italian Meringue frostings, but I do use it in all my American buttercream recipes. It will thicken and stabilize any frosting, and a little goes a long way--if you test it out, just mix your ICJ with equal parts dry ingredients first (like sugar or powdered sugar), before adding it to your frosting. 🙂
Angela Kaffenberger says
HI Amy,
I am a self taught baker. I am intriged by your post on Instant jel. Can this be used in any cake recipe to improve moisture? I have great moist recipes but honestly, can any cake be too moist!!!
Amy says
Hi Angela, thanks for checking! Generally, yes! And I agree with you, it’s hard to make a cake too moist! What instant clearjel will do to a cake recipe that is already moist is make it moister and with a softer texture, and it helps it stay moister longer. It will thicken the batter too, so you can often add a little bit more of your moist ingredients, like buttermilk or vegetable oil. It doesn’t take much—generally about 1/4 cup or less of instant clearjel per 3 cups flour in cakes. And since you are already happy with your recipes, I would suggest starting out with smaller amount when you first try it (Like 2 Tbsp per 3 cups flour?)—feel free to check out my cake recipes just to get an idea on the ratios before you tweak your recipes. And if you think about it later, I’d love to hear how it turns out for you! :).
Regina Griesemer says
When adding to cookies, how do and how much to cookies and or brownies? do you sub out something for that or just add and how much?
Amy says
It does depend on the other ingredients in the recipe, but typically you don’t need to sub anything out. For most of my cookie recipes, 2 Tbsp Instant Clearjel per cup of flour is a good ratio. For brownies, 1Tbsp per cup of flour. 😊. When you add instant clearjel to baked goods, you can often bump up the fat or liquid in your recipe in around equal parts to get a moister product. For instance, adding an extra Tbsp of oil or butter to brownies when adding 1 Tbsp Instant Clearjel. ☺️
Amy says
Thank you so much for these little pearls of wisdom! I’m off to order up!
Amy says
Thank you! I’m glad it’s helpful, it’s been fun sharing! ☺️
Michelle says
My MIL ordered the clearjel, now we just need to get the cake cut outs. Here we come cake!
Amy says
Yay, you guys are all set! 🙂
Emily says
Thanks for sharing your secret! Ordered some!
Amy says
Awesome, I hope you enjoy baking with it! 😊
Trude says
Just bought a container of Clear Jel. Hadn’t ever heard of it before. Excited to see what it can do. Thanks for the information!
Amy says
Yay, I'm glad it's helpful! I think it's an awesome ingredient and I even use it in some non-baked goods too! 🙂
Ernema T Boettner says
Amy, thanks for your generosity in sharing your secrets. When I saw you live in Springfield, MO, I told myself that I need to go visit! Sad you are closed now but glad that you are prioritizing family! Blessings to you! And looking forward to June 15th!
Amy says
Thank you so much! 🙂 ❤️
Rhonda Lindsay says
In addition to the strawberry cake, I would like to ask that you post the recipe for your vanilla almond cake and Icings for both. Thanks so much.
Amy says
Thanks Rhonda! I've got 'em on the list! 🙂
Tammy Condren says
Both of my sons LOVE your Strawberry cake. They even had it at their weddings (I only got ONE bite....it went so fast!) Their birthdays are in the next two weeks, and have both requested your cake....so....I would LOVE to attempt to make your recipe for strawberry cake if you would share. It would make theirs (and my) day! Thanks for considering! So sad you are no longer open, but certainly understand spending time with your boys! It will be worth it!
Amy says
Hi Tammy! Thank you so much! I will be posting my recipes starting mid-June 2021, and the strawberry will be one of the early ones since it's been a popular request! 🙂 I'm sorry they won't be ready in time for your sons' birthdays, but hopefully you can use them for the next special event! 🙂