Once upon a time, at a university far, far away (kind of), a senior student was undertaking an advanced culinary arts project on the principles of baking. That student (me!) chose to prepare a report on the science relevant to baking cookies with regular sugar vs. other sweeteners. Just so happens that this was before SPLENDA® Brand Sweetener (sucralose) was available in the United States, so it is somewhat ironic that many years later, I would be blogging (something that also was not available back then) about the benefits of using SPLENDA® Sweetener Products in baking.
Why, you may ask, are SPLENDA® Sweetener Products so unique for baking? Not only can sucralose (the sweetening ingredient in all SPLENDA® Sweetener Products) “take the heat” of cooking and baking, it also maintains a desirable sweet flavor with no bitter aftertaste that may sometimes be associated with some other no-calorie sweeteners. It is important to know that in baking, sugar does more than just sweeten. It helps to deliver volume, moistness and browning. SPLENDA® No Calorie Sweetener works best in recipes where the role of sugar is to sweeten.
The Splenda.com website features dozens of delicious recipes you can find here. These recipes are all developed for optimal results and require no modification. Should you wish to adapt your own favorite recipes, the following tips may be helpful. And for the purposes of this blog, I will be referring to using the SPLENDA® No Calorie Sweetener, Granulated instead of sugar in your own recipes.
Tip 1: Measure out cup for cup when used in cooking, baking, and beverages. With SPLENDA®, you are significantly reducing the calories and carbohydrate that sugar adds.
Tip 2: When creaming butter or margarine with SPLENDA® Sweetener, Granulated, your mixture will appear less smooth than it would with sugar, and may separate upon the addition of eggs. This is completely normal. Just continue following the recipe instructions.
Tip 3: For cookies, puddings and custards, use an additional teaspoon of vanilla extract per one cup of SPLENDA® Sweetener, Granulated to enhance flavor. For quick breads and muffins, add one or two tablespoons of honey or molasses to boost flavor and provide some moistness.
Tip 4: SPLENDA® No Calorie Sweetener, Granulated does not contain enough carbohydrate to activate yeast, so it is recommended that you add a bit of sugar or honey to your recipe to help with the rise of the product.
Tip 5: In the baking process, sugar caramelizes to produce the familiar golden brown color of baked goods. Baked goods made with little or no sugar do not brown like recipes made with sugar. To help achieve a more golden brown color when baking with SPLENDA® Sweetener, Granulated, lightly spray the batter or dough with cooking spray just before placing in the oven.
Tip 6: Your baked goods made with SPLENDA® Sweetener, Granulated may bake more quickly than those made with sugar. For cakes, check 7-10 minutes before the original recipe's expected bake time. However, when making cookies, brownies and quick breads, check 3-5 minutes before the original recipe's expected bake time.
Tip 7: All fresh baked goods are best eaten within 24 hours. If you want to keep your baked goods made with SPLENDA® Sweetener, Granulated longer, wrap well and freeze.
Hopefully these tips will help you to convert some of your favorite traditional recipes with sugar to recipes that contain much less sugar but that still taste yummy.
For further information about cooking and baking with low-cal sweeteners, be sure to read my colleague Robyn Flipse’s blog: https://blog.splenda.com/cooking-baking-low-calorie-sweeteners.
And, to get you further along your way in the world of baking with SPLENDA® No Calorie Sweetener, Granulated, here are two decadent recipes developed by chefs for those of you who, like me, are chocolate lovers! Enjoy!
Adrian Leon’s Chocolate Coffee Soufflé Cake
Makes 4 cakes
9 tablespoons unsalted butter
2 teaspoons flour
4 ounces bittersweet chocolate
2 egg yolks
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon unsweetened cocoa
2 tablespoons ground coffee or instant espresso
- Pre-heat oven to 450 degrees F.
- Butter four 4 oz. coffee cups or ramekins with 1 Tbsp of butter. Put them on a baking sheet.
- Put chocolate and the remaining butter into the top of a double boiler, over medium low heat until soft and almost melted.
- Beat eggs, egg yolks and SPLENDA® Granulated Sweetener together in a mixing bowl until smooth.
- Whisk chocolate and butter together then slowly add to egg mixture, stirring until just combined. Whisk in the flour and coffee.
- Divide batter between prepared molds and bake for 6-8 minutes.
- Serve cake immediately and top with cocoa.
Optional: Garnish with whipped cream. Mix 1 cup of cream and 2 tablespoons of SPLENDA® Granulated Sweetener chilled then whipped until soft.
Nutrition information here: http://recipes.splenda.com/recipes/1397269-Adrian-Leon-s-Chocolate-Coffee-Souffle-Cake
Gale Gand’s Deep Chocolate Shortbread
Makes 24 bars
1 cup unsalted butter
1//2 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 tablespoons Dutch cocoa powder
1 3/4 cups flour
2 tablespoons flour
- Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
- Place the butter, SPLENDA® Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx.1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
- Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan.
- Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking, preventing air pockets from forming.
- Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.
Nutrition information here: http://recipes.splenda.com/recipes/1397162-Gale-Gand-s-Deep-Chocolate-Shortbread
I have been compensated for my time by Heartland Food Products Group, the maker of SPLENDA® Sweetener Products. All statements and opinions are my own. I have pledged to Blog With Integrity, asserting that the trust of my readers and the blogging community is vitally important to me.
Sue Taylor is a consulting nutritionist with more than 35 years of experience. She is passionate about sharing her nutrition knowledge and fondness for good, healthy food. Sue will put relevant information in consumer terms and provide valuable perspective to clear up misinformation and confusion about nutrition and food safety.