Question:
Baking with Splenda

Has anyone else hated everything they've tried to bake with Splenda? I've been on a baking kick and everything I've tried tastes terrible! I'm not expecting them to taste like the real thing, but they're either really bland or very bitter tasting (the stuff with unsweetened chocolate). Other responses on here have shown people raving about Splenda, but I just don't see it. Am I doing something wrong? What do you think?    — Stamper B. (posted on January 19, 2004)

January 19, 2004
Some desserts are more suited for substitutions with Splenda than others... remember that sugar not only adds sweetness, but also adds texture and provides the framework for many baked goods... so sugar doesnt only proved sweetness, and this is the problem. Since you are a baker you know what I mean... when you cream together butter and sugar you get a wonderful creamy mixture, but when you cream butter and Splenda it isnt the same... and this is the framework of your recipe in most cases. I make many excellent sugar free desserts using Splenda, and find that custards, puddings, cheesecakes, and sauces work best with Splenda... cakes and cookies dont turn out very well. I have several very successful dessert recipes on my website, if you feel like giving it another try, I know you will like them. Go to www.bariatriceating.com and click on 'Featured Recipes'. I make sugar free pineapple cheesecake and molten chocolate cakes that are to die for... they are literally as good as the originals I used to make as a pre op! An occasional sugar free dessert keeps me on the wagon... I am a 30 month post op at goal. ciao Susan Maria
   — SusanMaria

January 19, 2004
Susan really has it all right.. at least that's my experience... I made some meringues this weekend with splenda.. never quite got sweet enough -- and they were like... well, just too light not dense like merinuges... it was a good experiment.. I'll keep doing it.
   — Lisa C.

January 19, 2004
If you go to splenda.com, there is a whole section on recipes to try. Note that not all recipes in there are lo-carb, though. There is also an information sheet on getting better results when baking with it. (I also tried meringue kisses - what a mess!)
   — Yolanda J.

January 19, 2004
With Splenda and baking it does not equal to sugar. The box says 1 tb of sugar equals 1 tb of splenda. This does not seem to be accurate when baking. I was told to add a little more splenda than called for in the recipes. I guess you have to keep trying until you can master it. :-)
   — Tie C.

January 20, 2004
Go to www.splenda.com. It gives baking tips for making cakes and cookies. In a regular recipe, when you substitute Splenda, you have to add dry milk powder, honey, baking soda...there are things you can changed to give your food better consistency. I love using Splenda. I found a recipe for the best Apple Cinnamon muffins with apple chunks. You can email me at [email protected] if you'd like the recipe. Don't give up!! Angie 8/11/03 302/203/145
   — Angie M.

January 20, 2004
Sorry, I can't type today. My email address for the recipe is [email protected].
   — Angie M.

January 20, 2004
the splenda measures 1 cup splenda = 1 cup sugar, not by weight. I use it all the time. I have found better results by using 3/4 c splenda instead of 1 cup sugar.
   — **willow**

January 23, 2004
Unfortunately, Splenda is tsp. for tsp. in things like coffee and cereal, but when baking you have to make some adjustments....sometimes major adjustments. Sugar not only sweetens your goodies, but give them bulk. As I'm sure you've noticed, Splenda pretty much dissolves into nothingness when it gets wet. Check out www.freewebs.com/recipes-after-rny. I've developed a *special-occasion* recipe book with 115 recipes....many of them already perfected, that use Splenda or fructose, and if you use it, turbinado sugar. There's some sample recipes on the site, a list of recipes, and ordering information. If you are looking for something specific, email me at [email protected] and if I have it I'll email it to you.
   — Lynette B.