No-Calorie Sweetener works best in recipes where the main role for sweeteners is to provide a sweet taste. It also works well in quick breads, muffins, cookies, and pies. In recipes where sugar provides structure to the product, such as plain yellow or chocolate cakes, you may need to make a few slight changes in your recipe for best results. The granular form of Splenda can be used in cooking and baking. It measures and pours, cup for cup - spoon for spoon, like sugar.
Sugar contributes volume to many recipes.
Whenever you use Splenda instead of sugar, you may notice a smaller yield. In most recipes, you can easily adjust the proportions of ingredients other than sugar to make up for this. However, it works best in recipes where sugar is used primarily for sweetening, like fruit fillings, custards, sauces and marinades. When the recipe calls for beating ingredients together, such as butter, sugar and eggs, you may need to beat the ingredients a bit longer to get enough air into the mixture to result in a fluffy and even texture. Baked goods made with little or no sugar do not brown like recipes made with sugar.