Sugar Substitutes for Baking

SapiensPisces

For those of you who bake sweets often, can you explain when you can use a sugar substitute and when not for things like cake batter, cupcakes, cookies, and frosting? I'm trying to figure out how I can make lower sugar versions of cakes and such for the holidays.

Thanks.

MysteriousMerlin

I use them in quick breads, bar cookies and drop cookies, and things like cobblers. I haven't tried it with cake. I also don't use ALL sugar substitute.

I cut the sugar down from what the recipe says to about 1/2 called for (with no subs).

When I sub, I then use 1/4 of the sugar called for and 1/4 of the sub, so you're still going with just half the sweetner called for. Mind, the texture will differ slightly, but I do not care for products with all subbed sweetner.

SapiensPisces

What kinds of sugar subs do you use for which items? Do you use something different for pastries versus something like cookies?

_benjammin

I use the Splenda Sugar blend, 1/2 cup per 1cup recipe amount. Cuts sugars and carbs in half but still yields similar baked consistency.
http://www.splenda.com/cooking-baking/sugar-blend


The Splenda website has tips for using pure granulated Splenda:
http://www.splenda.com/cooking-baking/granulated

MysteriousMerlin

What kinds of sugar subs do you use for which items? Do you use something different for pastries versus something like cookies?

I don't make pastries, but I use Splenda as my sub.

SapiensPisces

Thanks to you both for the quick and helpful replies.