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1

Glucose (dextrose) is not nearly as icky sweet as regular sugar. It will sticky up quite nicely, without gooing up your taste buds. 1 to 1 replacement for sugar should work. Glucose is readable available online.


2

Stickiness is a property of sugars, other foods are not really sticky in the same way. As you say that you only want to reduce the sweet taste and not the actual amount of sugar, you are in luck. Sweet and sour is the only taste pair in which the presence of one really inhibits the tasting of the other, as opposed to all other taste combinations, where you ...


2

Ketchup produces a similarly sticky, tacky texture when used as a baked-on coating. If you use a ketchup with no added sugar, the result will still be somewhat sweet, but not nearly as sweet as with a sugary sauce. Applesauce can have a similar effect. Again, use one without any added sugar. The result is mildly sweet rather than overwhelmingly sugary. For ...


5

You sure can use it, you will have to adjust your expectations on timeframes though. Creaming cakes was done long before the existence of electric mixers. I have read (but never been courageous or masochistic enough to try it myself) that, by using a simple whisk moved by one's arm only, it took upwards of one hour of energetic whipping to achieve adequate ...


9

You have a whisk; the object in your picture is a whisk and you can use it to cream ingredients for your recipe. The gearing system makes it easier to get a high speed but you could even use a fork or a (totally manual) balloon whisk once the mixture is soft enough. I would avoid using an immersion blender as it will be hard to get air into the mixture ...


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