Splenda instead of powdered sugar???

Can anyone speak on using Splenda instead of powdered sugar? I have a chocolate cake that uses buttermilk, butter, cocoa and 1lb. of powdered sugar for a soft fudge like frosting that is poured over the cake as soon as it's taken from the oven. I would love to make this for a special occasion coming up, but I won't be able to try any unless I can use Splenda for the frosting as well as the cake itself, which uses 2 cups of granulated sugar. The cake doesn't concern me, just the consistancy if I use Splenda in the frosting. I've read something about putting it in the food processor, but will that change the measurements? Do I need to add anything to it? Love to hear from someone who's tried it. thanks, Teri

If you have a good food processor you can make a powdered sugar like substance from splenda not exact but it can work but you may need to reduce the amout of liquids or it can be runny.

Teri,Somewhere I read a recipe for making a powdered sugar substitute but I can't find it now. You might email Susan Maria to see if she has one. Patty

I just looked on her website and she sells a powdered sugar replacement from Nature Sweet. Patty

Teri, Go to Splenda.com. They have a recipe for powdered sugar. I used it at Christmas time for frosing cookies. It works really well. Hope this helps.

Teri, Since you asked... I have just discovered an unreal new product that is a sugar replacer for powdered confectioners sugar, called Nature Sweet Powder. It is maltitol crystals, which is a sweetener made from corn, it is all natural, no chemicals, tastes great, no aftertaste at all... they have been using it in Europe for years and the big companies making the new great tasting sugar free products like Russell Stover are now using it. I was messing around two days ago trying to make frosting with it... for a sugar free cake mix I got from a distributer... and couldnt believe how good the frosting turned out... I mean it was too good to be true it was so delicious. The Nature Sweet products are the only sugar free sweeteners that have the same weight and volume and feel as sugar so the recipe doesnt turn out all strange. Splenda does NOT work in any form of frosting or glaze recipes... I have tried everything thing I can think of. With Nature Sweet I have also made sugar free peanut butter cookies that were unbelieveably good. It is an incredible product for people who like to bake and would like to dabble in sugar free baking. The only drawback is that you cant overdo the portion size or some people will experience terrible explosive gas. My husband cant just eat a piece of cake he has to eat half the cake... and has been in the bathroom for two days now...lol. I told him not to eat that second hunk. If he had eaten a normal 4 inch square or a slice of the pound cake I made using the sweetener, he would have been fine but he literally ate more than half of an 8 inch square cake with the Dutch chocolate frosting I made ( I listed the frosting recipe on my website) I am still working out recipes using this product so I havent really mentioned it on the message board much yet... but it is really wonderful. ciao Susan Maria BariatricEating.com

I have a Splenda cookbook. Here is the one given in it: 1/4 cup Splenda Granular 2 tablespoons cornstarch Place ingredients in blender. Cover and blend until Splenda Granular is ground into a very fine powder. Use instead of powdered sugar to garnish cakes and pastries.