Me v Splenda The Powdered Sugar Experiments

I have had considerable success with Splenda as a sugar replacement when baking. however, I’ve not observed a appropriate replacement for powdered sugar. Why do I need powdered sugar? other than setting a first-class dirt on some baked goods, it’s miles a vital ingredient in buttercream. In my worldview, buttercream away the oven off. commonly, buttercream recipes name for an obscene amount of powdered sugar.

We’re speaking as a great deal as eight cups of the stuff. That’s an entire bag of it (as it’s miles offered in my grocery shops besides). That’s quite a few sugar for a cup of butter never use that tons. normally speak me, for one cup of butter, I take advantage of likely 1.five cups of powdered sugar. I err on the side of less, due to the fact I’m often including another taste detail that will make things click. and albeit, it’s simply disgusting to reflect on consideration on.

The real trouble is that although I can make a cake this is sugar-free, I can not make a entire cake or cupcake sugar-free, I can not make a entire cake or cupcake this is sugar-unfastened due to the fact the frosting usually has quite a few sugar. What to do, what to do. genuinely there’s something we will do to Splenda to make it paintings? experiment 1.zero: once upon a time in an inter web a long way far away, I read an offer for making powdered sugar substitute through combining 3/4 cup Splenda with 2 T
substitute through combining 3/4 cup Splenda with 2 T cornstarch. For this primary test, I made a number of this combination, and added it to the butter. The end result turned into a chewy, gooey, bland mess. I couldn’t get these things within the trash speedy enough.

Test 2.0:

After discussing the failure of test 1.0 with buddies, it was Splenda in a blender or meals processor to see if I ought to grind it all the way down to a smooth, powdery country. I put a couple cups of Splenda granulated in a blender and allow it go on a high speed for a few minute. The result seemed to have the right texture, if a bit dusty and fragrant (each surface in the kitchen received a fine layer of Splenda dirt).


I whipped the kitchen received a fine layer of Splenda dirt). I whipped up about 1/2 a cup of butter, a tsp of vanilla, then delivered about half of cup of the high-quality Splenda. I permit it pass a few turns inside the beater, tasted it and… gagged. It turned into disgusting. I felt like I had a horrible chemical burn
I ought to throw it inside the trash, the Monkey recommended we attempt powdered sugar substitute, adding some robust flavor to it.

Test 2.1: 

I brought a touch almond extract, on the grounds that that’s notoriously common in bariatric recipes as it is a good cover whilst meals needs sweetness or a bit kick. unluckily, the splash of almond extract did this mess no favors: it simplest intensified the chemical nightmare. Ugh. For now, no favors: it simplest intensified the chemical nightmare. Ugh. For now, I am nevertheless without a appropriate alternative for powdered sugar. I am going to address other sugar substitutes inside the near destiny, although, because damnit. There needs to be a manner, short of me going again to high school, turning into a food scientist, getting hired through a few main meals company’s studies department, and doing this the hard manner.

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