Hi Aunt Judy,
Thanks for the information. I don't think we have NutriWhip here, but I will look for it. We have something called Rich's Whip, but I haven't used it for a variety of reasons--lots of artificial ingredients for one thing. I do use both soy and rice milk and continue to experiemnt with those. Maybe eventually soemone will create a whipping version of those.
This Splenda thing was different for me because I'd never used an artificial sweeter before. Except for icing colors, I try to stay all "natural."
I do appreciate all the new information I'm getting from everyone and I look forward to experimenting more in the future.
Thanks again.
Just wanted everyone to know that the Splenda chocolate cake with sugarless chocolate icing was served last night to rave reviews. I had made that cake for the diabetic father of a friend and I also made an orange cake with Southern Comfort, orange marmalade and the same chocolate icing. I assumed most people would skip the Splenda cake.
Well, turned out everyone but the birthday boy had to have some of each! Much to my amazement, both cakes were equally well received and two people asked for my card. So, though I won't make a habit of baking them, Splenda for Baking cakes are obviously quite good. I think I'll continue to try to make a cake with even less sugar than this one had, but it certainly is't a high priority at this point.
Thanks to all who had advice and suggestions and recipes!
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