Cooking and Baking with SPLENDA®: Tips for Success

When you replace SPLENDA® Low-Calorie Sweetener for sweeteners that have calories, it is important to understand the many roles of sweeteners in cooking and baking. With this understanding and the tips below in hand, you are sure to be successful.

Sugar and other sweeteners that have calories, such as honey, brown sugar, and maple syrup, provide a sweet taste, however, they also give structure, texture, and volume to recipes. Sweeteners also cause caramelization and browning. They lower the freezing point of frozen items, which allows for crystals to form. They also provide moistness and tenderness to baked goods. Last, but not least, sugars provide a preservative quality. This helps keep foods fresh for a longer time.

SPLENDA® Low-Calorie Sweetener works best in recipes where the main role for sweeteners is to provide a sweet taste. For example, SPLENDA works well in custards, fruit or custard pie filling, cheesecake, cobblers, sweet sauces, marinades, glazes, salad dressings, shakes, and sorbets. 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. In recipes where the amount of sugar is quite high and sugar plays many other roles in the product’s structure and texture, such as meringues, caramel, pecan pie, and angel food or pound cakes, complete substitution of SPLENDA for all the sweeteners may not yield good results.

Here are some general tips for using SPLENDA as well as specific guidelines for certain types of recipes.

  • When you add SPLENDA to liquid, you may observe frothing and fizzing. That is normal.
  • If the recipe calls for sifting the dry ingredients, measure the amount of SPLENDA® you need before sifting so you ensure the amount of sweetness is correct. SPLENDA does not sift like sugar because its granules are larger than sugar.
  • 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 light and even crumb structure.
  • Check the item for doneness a bit earlier than the recipe calls for. This is because low-sugar items bake more quickly than those made with sugar. Find specific guidelines below.
  • Sugars contribute volume to a recipe. When you use SPLENDA to replace sugars, you may have a smaller yield. In some recipes, you can adjust the proportions of ingredients other than sugars to make up for this. Find specific guidelines below.
  • Baked goods made with little or no sugar do not brown like recipes made with sugar. Browning occurs mainly from the reaction of sugar and protein during cooking. Some browning does occur with other carbohydrate-based ingredients, such as flour, fruit, or small amounts of honey or molasses. But do not wait to see a deep golden brown color on a baked good. Check the item for doneness earlier than the recipe calls for. We suggest you use the wooden toothpick test for doneness. If it comes out clean, it is done. Find specific guidelines below.
  • The caramelization or browning of sugar provides the crunchy and chewy texture to some baked goods, such as cookies. Some adjustments in the recipe as noted below may help, however, the recipe may be more cake-like than chewy and crunchy.
  • The flavor in baked goods results from the combination of sugar and protein. Other ingredients, such as carbohydrate-based ingredients, such as fruit, or small amounts of honey or molasses can enhance the flavor. Also, the use of flavorings, such as cinnamon or vanilla or almond extract, can provide flavor.
  • When replacing SPLENDA in baked goods, your product will last longer if you store it in the refrigerator. For longer storage, you can freeze baked goods made with SPLENDA very successfully.


Successfully make a SPLENDA® sweetened cake by following these tips:

  • For every 1 cup of SPLENDA, add ½ cup nonfat dry milk powder (sifted) and ½ teaspoon of baking soda.
  • Add SPLENDA granular to the butter, and cream the mixture well. SPLENDA will not cream like sugar with butter or other fats. To get the most yield, beat the fat well with SPLENDA and beat the eggs well with the SPLENDA® and fat mixture.
  • Add sifted nonfat dry milk and baking soda to the remaining dry ingredients.
  • Otherwise follow the recipe’s directions.


  • Check for doneness 7 to 10 minutes earlier than the recipe calls for.

Bar Cookies, Brownies, Muffins and Quick Breads

Successfully make SPLENDA sweetened bar cookies, brownies, muffins, and

quick breads:

  • For every 1 cup of SPLENDA, add ½ teaspoon of baking soda.
  • Add SPLENDA granular to the butter, and cream the mixture well.
  • Add baking soda to the recipe’s directions.
  • In muffins and quick breads, the addition of 1 to 2 tablespoons of honey or molasses will add some flavor and moistness.


  • Check for doneness 3 to 5 minutes earlier than the recipe calls for.


To successfully make SPLENDA® sweetened cookies, the following recipe changes may be helpful:

  • You may retain the chewy and crunchy texture by just substituting SPLENDA for white sugar and not brown sugar.
  • In addition to what the recipe calls for, add 1 tablespoon of molasses for every cup of SPLENDA in the recipe to get the desired browning and flavor.
  • Use cinnamon, vanilla, or almond extract to help provide the flavor.
  • Reduce the liquid by ½ tablespoon.


  • Cookies may not spread as usual as they bake. To get the desired thickness, just flatten the cookie before baking.
  • Check for doneness 1 to 2 minutes earlier than the recipe calls for.

Fruit fillings, sauces, puddings, and custards:

  • These recipes may not be as thick as when they are made with sugar because sugar lends a viscous quality.
  • These recipes may cook a bit faster.
  • These SPLENDA sweetened recipes may not have as much flavor as you like. Following the suggestions under general tips may provide you with the desired flavor.

FAQs about cooking and baking with SPLENDA®

  1. What form of SPLENDA® Low-Calorie Sweetener is easiest to use for cooking and baking?
    1. Both the granular and packet forms of SPLENDA® Low-Calorie Sweetener
    can be used in cooking and baking. However, the granular form of SPLENDA measures and pours just like sugar, so it is easier to use in cooking and baking—1 cup of sugar is equal in sweetness to 1 cup of SPLENDA granular. SPLENDA® Low-Calorie Sweetener can also be purchased in packets to sweeten coffee or tea or to sprinkle on cereal or fruit.
    1. If a recipe also includes other sweeteners, such as brown sugar, corn syrup,

    molasses, maple syrup or others, can you substitute SPLENDA for all of the sweeteners?

    1. Sweeteners do more than just provide a sweet taste. Some sweeteners also

    lend color, texture, flavor, or moistness. SPLENDA works best in recipes where sugar mainly plays a sweetening role, such as fruit fillings, custards, sauces, and marinades. In these recipes, you can feel comfortable substituting SPLENDA for the sweeteners. In some recipes, such as cakes, cookies, and muffins, you can make a few changes in the recipe to have great results. Read the changes under Cooking and Baking with SPLENDA: Tips for Success (hypertext link).

    Q.Can SPLENDA® be used in microwave cooking?

    A.Yes. SPLENDA retains its sweet taste in the wide variety of temperatures

    and length of cooking time used in microwave cooking.

    Q.Can SPLENDA be used in frozen desserts?

    A.Yes. SPLENDA works well in frozen desserts, particularly fruit sorbet.

    However, the texture will not be as creamy as you may be used to.

    Q.Can SPLENDA be used in high altitude baking?

    A.Higher altitudes (3000 feet and above) usually necessitate minor changes

    when baking. High altitude baking guidelines generally suggest less sugar and leavening and more liquid.

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