Artificial sweeteners only add sweetness. That is why some baked products don t turn out right when sugar has been replaced by a sugar substitute. Artificial sweeteners work best in foods that rely on other ingredients for volume, moistness and texture. They work well in foods like puddings, salad dressings, sauces, pies, cheesecakes, frozen desserts and beverages. Artificial sweeteners also taste better in recipes with acidic ingredients like fruit, yogurt or buttermilk.
All artificial sweeteners are sweeter when they are combined with other sweeteners.
For example, one packet of saccharin and one packet of aspartame is more sweet than two packets of saccharin. Also, different forms of the same type of sweetener do not replace the same amount of sugar. Both are forms of saccharin. Here are some tips for cooking with artificial sweeteners. Aspartame stays sweeter longer during heating if other ingredients in the recipe are acidic, like fruit.