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Substituting Splenda for sugar in baking

  • d

Anyone have success doing this? I am trying to cut back on carbs and sugar for my family. In doing baking, can you substitute all Splenda or 1/2 sugar, 1/2 Splenda? Anyone have cake, cookie, muffin or dessert recipes to share? Thanks!

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    1. I find Splenda too sweet so when baking or cooking I use about half to one third of what is called for in the recipe for sugar, then taste and see if it neds a bit more. In some recipes like the much discussed Chocolate Brownie Cookies in The Last Course the Splenda just does not work. They just don't raise they wat they should.

      I have found you can make meringues with Splenda but it is a bit tricky. You need to whip the whites with a bit of cream of tartar fairly stiff before adding the Splenda.

      I would not bother buying their 1/2 Splenda 1/2 Sugar blend if you have Splenda and Sugar on hand you can mix your own.

      When reducing sugars in your diet remember that a piece of fruit is better for you than a glass of juice. With the fruit you are getting some fiber.

      1. Disclaimer: I believe in real food and never use artificial sweeteners. But the SF Chronicle ran an interesting article on cooking with Splenda last year (link below). They had professional bakers try it, without much success.

        Link: http://sfgate.com/cgi-bin/article.cgi...

        4 Replies
        1. re: Junie D

          That's easy to say "I NEVER would touch that foul fake sweetener" if you don't have diabetes. Some folks crave sweetness and have to go with Splenda and its ilk some of the time. All I was saying was that in the plum tart I made last weekend, I tossed a small amount of Splenda in before baking and I could not taste the chemical yuck lingering in my mouth.

          1. re: oakjoan

            I'm sorry if my post sounded shrill. I'm glad that you like Splenda and it works for you. I simply, philosophically, am averse to Splenda so I won't be using it. I have worked with lots of diabetics (I am a nutritionist), and have found that some love artificial sweeteners, others object to them.

            1. re: Junie D

              What about stevia? Is it really "natural" like they say? To me it tastes the same or better than Splenda.

              I use sugar for baking, but occasionally sweeten my coffee with stevia.

              1. re: Sir Gawain

                Stevia is natural in the sense that it comes from a plant, related to aster. There has been some controversy over possible health risks, but I have not seen anything definitive.

                Link: http://www.cspinet.org/foodsafety/add...

        2. I've tried the 1/2 splenda 1/2 sugar "baking" mix they make. if you come up with any recipes that mask the chemical aftertaste of splenda.. let me know.

          1. I found one that works! Magical Peanut Butter Cookies by Paula Deen. It's super easy and tastes great. I made this for my friend's babyshower (since she's become diabetic during her pregnancy) and everyone loved them. They taste even better if you dip them in some chocolate....

            Recipe Summary
            Difficulty: Easy
            Prep Time: 15 minutes
            Cook Time: 12 minutes
            Yield: 18 cookies

            1 cup peanut butter, creamy or crunchy
            1 1/3 cups baking sugar replacement (recommended: Splenda)
            1 egg
            1 teaspoon vanilla extract

            Preheat the oven to 350 degrees F. Grease a large baking sheet.
            In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

            1. I have used it in baking - Nothing rises the way it should. Everything I have made tasted OK but looked nothing like the picture in the cookbook. So, if you are baking to impress, stick with sugar. If it is for personal consumption to tame a sweet tooth then use it.

              1. sorry, no recipes to share. just more input about substition. there was a great article in cook's illustrated once about this and it's been so long that i can't give great details other than thinking well i won't ever substiture splenda for sugar. basically, it doesn't brown the same and the results will be quite different (noticeable) for recipes esp where browning (ex. most cookies) is a major factor.

                1 Reply
                1. re: lotsanivanh

                  just got nov/dec issue of cooks illustrated in the mail yesterday and there was a small blurb about the new brown sugar blend of splenda w/ sugar and to sum it up, it still has thumbs down for baking performance.

                2. d
                  Diane in Bexley

                  Thanks for all the really quick responses. I am doing a lot of baking for the upcoming Jewish holidays. Not just desserts, but even the noodle kugel (pudding) has sugar in it and there are several diabetics in my family. I have decided to try 1/2 Splenda, 1/2 sugar. Will keep you posted on the results next week after my guests have tasted the products. thanks!

                  1 Reply
                  1. re: Diane in Bexley

                    I don't know if others have already said this in response, but Splenda is sweeter than sugar, so you certainly don't need the 1/2 Splenda, 1/2 sugar...less Splenda is better.

                    To the person who wrote that Splenda tastes terrible, I disagree. I absolutely HATE the taste of fake sugar in almost everything...I had one diet soda in my life and swore never again. I hate the aftertaste. However, in crisps and tarts, espec. with tart fruits, a little Splenda sprinkled over the plums, apples or whatever, cannot be detected as that terrible taste that sticks to your tongue. For me anyway.

                    I use little or no sugar in pies and crisps and he sprinkles fake and sprinkle real over whatever the dessert is if we wish.

                  2. Ugh, don't do it. Switch to fruit or cheese or nuts for dessert instead. Seriously-- the flavor and texture compromise isn't worth it. I've been low-carbing for two years plus now, and have never had luck with any splenda/stevia/sugar substitute baking. I put splenda in my coffee, period, and put stevia in my tea, lemonade, plain yogurt and citrus granitas. That's it.

                    When I want to bake, I make recipes from a book called Flourless and Fabulous, all of which use nut flours and usually less than a cup of sugar per recipe. It's lower carb because of the nut flour, and minimal sugar per serving when you do the math. The recipes in this book all work-- great chocolate almond cakes, a carrot pecan cake, and a cashew apple cake, all of which have become staples.

                    I don't find that low carb or lower carb substitutes for bread, cookies, cakes and muffins are at all satisfying. Really, it's better to learn to do without, especially the sweeter breakfasty/snacky baked goods, and make the real thing an occasional (like, once a month) treat.

                    1. I have used splenda in cheesecake recipes with success, but wouldnt' use if in anything that required rising in the oven. There was an apricot cheesecake on the food network site that also called for peach jam and it came out great. I forgot who made it- but I am sure you can type in a recipe search.

                      1. I used it with success in a plum tart last weekend. Not a lot because we like the sourness of plums --- the sweet sourness, that is.

                        Sometimes I just make stuff w/out sugar and then my hub can put his own Splenda on it. I usually HATE those artificial sweeteners. The Splenda is less obtrusive than others I've used in the past.