Making really great "fundamental recipes" – frostings, fillings, creams, fudges, brownies, cookies, cakes, and toffees, etc. – is really simple, even cold-made, amongst casein, whey, stevia, cocoa / cacao, coffee, and/or egg(s). Each of these were experienced, and were really great iterations, respectively (quite fidelitous, though usually better because of … being homemade).
Of interest is obviously getting multiple takes on recipes, adventuring
Protips:
•Casein
>frothy
>savory-esque
>fluffy / pillowy
>powdery
•Whey
>crumbly
>cakey
>creamy
>sticky
•Stevia
>There are only-sweet (-esque; sometimes the plain powders are hinting of bitter, but mixed with other powders, even, or especially in water and oil before other ingredients is great) iterations.
>Is some 200x sweeter than sugar, with longer onsets and more lasting durations.
>Has *benefits* to glucose and insulin blood metrics.
>Results with *much* more satiation derived from both meals and food-preparation.
•There are huge benefits to replacing carbs with protein. Hypoglycemia produces greater appetites, flavors, and sensations. There are chemical benefits, such as GH, reduced DHT, increased T, and … ghrelin, which has huge effects and correlatives unto energy homeostasis, cholinergic–dopaminergic rewards, neurotrophy. et al.