Splenda Vs Sugar

Decorating By countrykittie Updated 7 Feb 2007 , 2:02pm by JasonL

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countrykittie Posted 6 Feb 2007 , 11:27pm
post #1 of 5

I am new to this...actually starting the Wilton Course 1 tomorrow morning.

I was just wondering about using Splenda in the recipes vs sugar. Would it make any difference? Taste? Texture? Anyone tried it in the BC icing? Does it react differently?

I just thought if I could save a few calories and fat grams, especially since I and it seems everyone else are on diets, then everyone could enjoy the cakes.

Thanks

4 replies
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JasonL Posted 6 Feb 2007 , 11:54pm
post #2 of 5

I dont know either but I thought about trying to see. I now they make splenda bake which I thinks is half sugar and half splenda but I dont know how it would work either

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jmt1714 Posted 7 Feb 2007 , 2:08am
post #3 of 5

It wouldn't work for icings, I believe. some of the stuff is chemistry, not just calories. you need the sugar itself to create the appropriate consistency and texture, IMHO.

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Sugarbunz Posted 7 Feb 2007 , 4:12am
post #4 of 5

I know a lot of people think there is no difference or very little difference in taste with splenda and sugar, but there is. I can spot splenda in something very easily and I think it's worse than nutrasweet (and it upsets my stomach). If you are making cakes for yourself and you like splenda, go for it; but if you are making it for others I'd leave the splenda out of it. icon_wink.gif

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JasonL Posted 7 Feb 2007 , 2:02pm
post #5 of 5

Yeah i tried one time to make pulled cream candy with it and all it make was just some taffy and didn't cream up like it does with sugar.

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