Is It Possible To Make Smbc With Splenda?

Baking By TickleMySweetTooth Updated 18 Nov 2010 , 1:25am by KatsSuiteCakes

 TickleMySweetTooth  Cake Central Cake Decorator Profile
TickleMySweetTooth Posted 12 Nov 2010 , 5:17am
post #1 of 15

Hey all,

So just wondering if anyone here knows hot to make SMBC with splenda.. it is at all possible?
I have tried to make meringues before with splenda..for a lemon pie..(I do same as SMBC and cook on water bath) but it just turned into a big mess! Was just nasty! So was wondering what others thinks before trying again, I don't want to throw money down the drain again icon_wink.gif
I was thinking.. maybe cook egg whites like normal, then add splenda AFTER eggs reach proper temp? Would that work?

thanks!!

14 replies
 KoryAK  Cake Central Cake Decorator Profile
KoryAK Posted 12 Nov 2010 , 5:28am
post #2 of 15

No, I don't think it will work. Meringue NEEDS sugar to be stable.

 TickleMySweetTooth  Cake Central Cake Decorator Profile
TickleMySweetTooth Posted 14 Nov 2010 , 2:35am
post #3 of 15

Anyone else know or have tried? thanks!

 3GCakes  Cake Central Cake Decorator Profile
3GCakes Posted 14 Nov 2010 , 2:52am
post #4 of 15

I agree with KoryAK, there are certain chemical reactions that must take place with the sugar, eggs, and butter...and I don't think Splenda supports them. It doesn't thicken like a sugar syrup.

 au_decorator_76  Cake Central Cake Decorator Profile
au_decorator_76 Posted 14 Nov 2010 , 2:58am
post #5 of 15

Won't work because of the makeup of Splenda. Also...if you are baking for a crowd that you don't know well make sure you advertise it's made with Splenda. Some people, myself included, can have severe reactions to Splenda. I wish the stuff would go off the market!

 TickleMySweetTooth  Cake Central Cake Decorator Profile
TickleMySweetTooth Posted 14 Nov 2010 , 3:15am
post #6 of 15

thanks, its not for anyone else.. it's for me. I don't eat sugar.

 3GCakes  Cake Central Cake Decorator Profile
3GCakes Posted 14 Nov 2010 , 3:17am
post #7 of 15
Quote:
Originally Posted by TickleMySweetTooth

thanks, its not for anyone else.. it's for me. I don't eat sugar.




You can make a whipped butter with splenda added. That might work.

 au_decorator_76  Cake Central Cake Decorator Profile
au_decorator_76 Posted 14 Nov 2010 , 3:20am
post #8 of 15
Quote:
Originally Posted by TickleMySweetTooth

thanks, its not for anyone else.. it's for me. I don't eat sugar.




What great restraint to bake and not eat sugar. I admire that! Even if it's for a medical reason that's a lot of temptation in that.

 TickleMySweetTooth  Cake Central Cake Decorator Profile
TickleMySweetTooth Posted 14 Nov 2010 , 3:26am
post #9 of 15

lol thanks I do hear that quite a bit.. am ALWAYS asked how I bake so much and not eat. icon_biggrin.gif

 TickleMySweetTooth  Cake Central Cake Decorator Profile
TickleMySweetTooth Posted 17 Nov 2010 , 10:48pm
post #10 of 15

So just wanted to let you know, I did end up making.. turned out GREAT! So it is possible icon_wink.gif

 what_a_cake  Cake Central Cake Decorator Profile
what_a_cake Posted 17 Nov 2010 , 10:56pm
post #11 of 15

wow!! good for you thumbs_up.gif

now tell us, the procedure and recipe are same just replacing sugar with splenda granules?

 Debi2  Cake Central Cake Decorator Profile
Debi2 Posted 17 Nov 2010 , 11:20pm
post #12 of 15

Thanks! I'm so glad it worked out for you! My father is Diabetic, so this info will definitely come in handy for me. thumbs_up.gif

 KatsSuiteCakes  Cake Central Cake Decorator Profile
KatsSuiteCakes Posted 17 Nov 2010 , 11:24pm
post #13 of 15

I'm so surprised that it worked. YAY! I've tried meringue's with Splenda before as well, and they were awful. I might try this though, my FIL can't have sugar. icon_surprised.gif

 TickleMySweetTooth  Cake Central Cake Decorator Profile
TickleMySweetTooth Posted 17 Nov 2010 , 11:29pm
post #14 of 15

I actually did exact same way.. but you will noticed your eggs whites get really fluffy just keep going. IT WILL get back to a normal meringue when you whip in mixer icon_smile.gif
I don't do just gluten free, but I do low carb. And this is why gluten/sugar free. I started experimenting with coconut flour. really can not even tell it is coconut. tricky to work with , but fun learning icon_smile.gif
I posted the recipe here:
http://candiceslowcarbrecipes.typepad.com/blog/2010/11/candices-low-carb-cupcakes-with-toasted-coconut-buttercream.html

 KatsSuiteCakes  Cake Central Cake Decorator Profile
KatsSuiteCakes Posted 18 Nov 2010 , 1:25am
post #15 of 15

Ooohhh! I'm a low carber........thanks! I'll be watching your blog! thumbs_up.gif

Quote by @%username% on %date%

%body%