I used some of Dana Carpender's sweets recipes for Christmas using whey protein powder. They came out really good. I bought another brand of whey powder (Iosopure) and it doesn't seem to have the same consistency or texture or something. Does anyone know about whey protein powders who can give me advice?

http://www.bodybuilding.com/store/opt/any.html This whey product is meant to be used for cooking, I have used it, works well. Overheating whey destroys/denatures it. On the product instructions, it says the Any Whey is supposed to be added last if possible if used in cooking.

I find Designer Whey Protein is the best for cooking. I've made pancakes, sweet breads, and cakes/coffee cakes with it with great results. No funny taste like you get from soy proteins.

I often use vanilla flavoured soy protein powder for shakes and baking with good results. It has much less carbs than whey powder.

Robert - I found my soy protein has MORE carbs than the whey - maybe it's just the brand I had - but my present whey powder has just 1.9 carbs for 2 scoops that have 39 grams of protein and 160 calories. The soy I had was about 13 carbs and less protein per serving. I guess it all depends on the brand - since there is such an array of protein powders available - it makes me dizzy when I go to GNC

I also use Designer Whey in chocolate, vanilla, and natural. They work very well in Dana Carpenders recipes.

The Isopure whey protein I bought has no carbs and it's vanilla.

The soya protein isolate powder I was talking about also has no carbs.