Cooking with Splenda....suggestions??
- pianochikke Oct 16, 2006 12:42 PM
They say on the Splenda packages that a cup of Splenda is equal
to a cup of regular sugar. However, the last time I made apple
cake (from scratch), I used their suggested measurements, & it
tasted like it needed more sugar.
Now, my BF suggests to use double the Splenda as you would
regular sugar. Anyone else ever cooked with a sugar substitute
find this to be true? Any extra advice?
Good morning Pianochikke. I've found a wonderful product that does not have an aftertaste, as I find with Splenda. It's erythritol, a polyol product made from natural ingredients. Somewhat similar to xylitol, except it hasn't got the laxative effect and is safe for dogs (xylitol is toxic to animals).
I don't use sucralose because of its questionable safety and its aftertaste. If you do try the erythritol, use slightly more than the sugar equivalent; it's about 80% as sweet as sugar.
I agree with olivergail. My wife and I made a batch of pancakes with erythritol and a batch with sugar. No joke: we could not tell which was which. We've always used Swerve Sweetener since it is a one-to-one substitute for sugar. It is a little pricey but having all the taste of sugar without any of the calories makes it worth it, at least for us.
I have baked with Splenda, but only with recipes that call for it. I think that doubling up might be too much. Have you tried checking out the Splenda website?
I have baked with Splenda a few times, and I find that, since it has less density, I suppose, it also has less volume as an ingredient. I made zucchini bread a few days ago. When I use regular sugar, I notice the batter is fluid and can be poured into the pan. With Splenda, the batter is more the consistency of cookie dough, so I add about two tablespoons of water. Otherwise, the ingredients would not blend well.
In recipes where other ingredients can make up for the difference in density, I have not had a problem, and no one has complained that it lacked sweetness. But I have not tried making sweets like cookies or candy. And I'm not sure how yeast interacts with Splenda. This catalyst is vital for light, fluffy breads.
I would never double splenda - I find it almost sweeter than sugar. I used it portion for portion as a substitute for sugar in a rice pudding that I cooked and it seemed to work out fine. Maybe tweak it a notch and add a little more, but not double - had you made that particular recipe previously with sugar?
My father is diabetic and he bakes a lot with Splenda. First, I know there is a baking splenda, which I think is 1/2 and 1/2 sugar. I don't know for sure, but look for this product. He says it works a lot better, but if you can't find it, he puts some real sugar in. He just watches his portioning to control his blood sugar too.
My best tip for Splenda: Don't cook it too long or on too high a temperature, or it'll turn bitter!