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  #1   ^
Old Wed, Jan-04-06, 19:07
angel47 angel47 is offline
Senior Member
Posts: 166
 
Plan: Atkins
Stats: 275/224/180 Female 5'5"
BF:
Progress: 54%
Default subtitutes ???

Can I substitute spenda for icing sugar??Would it be the same eg......1 cup icing sugar =1 cup splenda
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  #2   ^
Old Thu, Jan-05-06, 17:18
greannmhar's Avatar
greannmhar greannmhar is offline
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Posts: 406
 
Plan: Protein Power/a la carte!
Stats: -/-/150 Female 66 inches
BF:Yes!
Progress: 49%
Location: Ireland
Default

It depends on the recipe - if it's for sweetening purposes only or to sprinkle over something it's fine. If it's in a particular recipe where the other properties of sugar are necessary, then it won't work because texture and browning aren't added with Splenda.
Babs
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  #3   ^
Old Thu, Jan-05-06, 18:51
LadyBelle's Avatar
LadyBelle LadyBelle is offline
Resident Loud Mouth
Posts: 8,495
 
Plan: Retrying
Stats: 239.2/150.6/120 Female 5'2"
BF:
Progress: 74%
Location: Wyoming
Default

icing sugar is powdered sugar so you will need to place the splenda in a food processor or blender to get to the texture powderedsugar
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  #4   ^
Old Thu, Jan-05-06, 18:59
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kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
Default

powdered erythritol mixed with a little polyd works well for icing.
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  #5   ^
Old Fri, Jan-06-06, 03:15
angel47 angel47 is offline
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Posts: 166
 
Plan: Atkins
Stats: 275/224/180 Female 5'5"
BF:
Progress: 54%
Default

The recipe is as follows :
4 cups of icing sugar
1 pkg of cream cheese
4 1 ounce squares of unsweetened bakers chocolate
1 teaspoon of vanilla
dash of salt
1/2 cup of nuts (optional)
soften cream cheese then start adding icing sugar (add gradually) melt choc. on low after the cream cheese icing sugar is mixed add choc. put it in a greased pan and put in fridge for several hours or stick in freezer

You don't cook it at all
could splenda be used for this recipe
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  #6   ^
Old Fri, Jan-06-06, 03:48
kevinpa's Avatar
kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
Default

Quote:
Originally Posted by LadyBelle
icing sugar is powdered sugar so you will need to place the splenda in a food processor or blender to get to the texture powderedsugar


if you want to use splenda this suggestion is about as close as your going to get but remember to use the carb count for the pre grinded volume of splenda.
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  #7   ^
Old Fri, Jan-06-06, 06:36
LadyBelle's Avatar
LadyBelle LadyBelle is offline
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Posts: 8,495
 
Plan: Retrying
Stats: 239.2/150.6/120 Female 5'2"
BF:
Progress: 74%
Location: Wyoming
Default

I make a smaller version of this all the time.

I just melt 1/2 square chocolate in the microwave with some butter. Then stir in some softened cream cheese, vanilla, and sweetner for a single serving treat. Splenda has always worked fine for me even without powdering (I do use packets not granual please note). The powdering may just make it a tad smoother, but that would be about only benefit I could see.
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  #8   ^
Old Fri, Jan-06-06, 13:30
scott123 scott123 is offline
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Posts: 858
 
Plan: Atkins
Stats: 245/220/205 Male 6'3"
BF:
Progress: 63%
Location: Morristown, NJ, USA
Default

First of all, splenda is formulated to sub 1 for 1 with granulated sugar. Granulated sugar weighs a little less than twice as much as icing sugar for the same amount of volume. With this in mind, you'll want to use about 2 1/2 C. splenda for this recipe.

Secondly, the recipe relies on the textural properties of sugar to create gooeyness/chewiness in the fudge, so texturally, you're going to be looking at a different animal.

Lastly, splenda, by itself, combined with chocolate seems to be problematic for quite a few people. The common complaint is that the final product isn't sweet enough, regardless of the amount of splenda added. This doesn't happen to everyone. I'm also not sure what causes it. My top theory has to do with the quantity of sweetener involved. The bitterness of chocolate requires a substantial amount of additional sweetener as compared to other desserts. Although splenda works wonderfully in small amounts, when you get to the amount required to sweeten chocolate, the aftertaste becomes quite noticeable. For whatever the reason, you might want to be aware of the issue. Using more than one sweetener is a sure fire way of resolving it.
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  #9   ^
Old Sat, Jan-07-06, 05:38
angel47 angel47 is offline
Senior Member
Posts: 166
 
Plan: Atkins
Stats: 275/224/180 Female 5'5"
BF:
Progress: 54%
Default

Thank you so much for the information very informative scott123 thanks everyone
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  #10   ^
Old Sat, Jan-07-06, 05:46
angel47 angel47 is offline
Senior Member
Posts: 166
 
Plan: Atkins
Stats: 275/224/180 Female 5'5"
BF:
Progress: 54%
Default what amounts

Quote:
Originally Posted by LadyBelle
I make a smaller version of this all the time.

I just melt 1/2 square chocolate in the microwave with some butter. Then stir in some softened cream cheese, vanilla, and sweetner for a single serving treat. Splenda has always worked fine for me even without powdering (I do use packets not granual please note). The powdering may just make it a tad smoother, but that would be about only benefit I could see.



How much cream cheese and how much sweetner??
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  #11   ^
Old Sat, Jan-07-06, 07:05
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Kristine Kristine is offline
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Posts: 18,552
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
Default

I find it ten times easier to hunt down a recipe that someone else has already hacked than to try to convert. If you go to the Table of Contents post in the Sweet Treats forum and scroll down, there are several frosting recipes.
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  #12   ^
Old Sat, Jan-07-06, 12:46
LadyBelle's Avatar
LadyBelle LadyBelle is offline
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Posts: 8,495
 
Plan: Retrying
Stats: 239.2/150.6/120 Female 5'2"
BF:
Progress: 74%
Location: Wyoming
Default

Quote:
How much cream cheese and how much sweetner??


This may sound bacd, but generally just as much as I feel like at the time. Sweetners I found 3 packets splenda and 2 sweet and low are generally good, I can add more after I taste.

The cream cheese is probably 2-4 oz, way more then I should have. Or a smaller amount with some sour cream mixed in at end.

Generally my cooking like this happens in one of two ways. I will look in fridge and say hmm these sound good together. Or I will spend a long time on the net looking up recipies, most of which sound complicated and time consuming. So I'll then kind of look at what is the basic flavours of the recipie, then try to reproduce it with what I have on hand and =by throwing it in the microwave. Course it's not exactly the same and texture is prob way different, but it can cure a small craving and be made one serving so I don't have left overs to overeat on
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