Although made from sugar, Splenda is not sugar, so it will not act exactly like sugar in baked goods. The manufacturer of Splenda notes that it works best in recipes where the main role for sugar is to provide sweetness, such as sauces, pie fillings, cheesecake and glazes. In products where sugar provides texture, structure and browning, the recipe may need modifications when substituting Splenda sugar. The granular form of Splenda can be used in cooking and baking. Substitute it in equal volumes for sugar.
Sugar contributes volume to many recipes such as cakes.
Whenever you use Splenda instead, you may notice a smaller yield. In most recipes, you can easily adjust the proportions of ingredients such as flour to make up for this. Dissolve in the liquid Cream with butter or other fat 4. When the recipe calls for beating ingredients together, such as 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 Splenda do not brown like recipes made with sugar.