Personally I would not. Powdered sugar and Splenda have two unique and different textures and tastes, meaning that you should follow the recipe; if it calls for using powdered sugar to make something and not to dust or to top it with. However instead of topping something in powdered sugar I would use Splenda, even though I believe it is not the best thing for you, instead of powdered sugar since it has no calories-I mean why should you make something that is weighed down in saturated fat and calories even worse for you by adding more sugar that is just finer? I would always add Splenda since it has 0 calories and fat.
EDIT: There are easons other than calories to use Splenda-- ever hear of Diabetes?
You can make your own powdered Splenda-- For every 3/4 cup of Splenda, add 2 TBSP corn starch. Put into a blender and pulse until you have the correct consistency.
No, It processes differently. There is no substitute.
Powdered sugar can be substituted for regular sugar in some recipes, but it will not work in all recipes.
Different names for the same thing.
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You can replace the sugar in the recipe for Splenda, which is a sugar substitute.
Powdered sugar is also called confectioner's sugar. In some regions it is also called icing sugar. Castor sugar is quite similar to powdered sugar and the two are sometimes used interchangeably.
A sugar free recipe is a recipe which uses either a sugar substitute like Splenda or saccharin or no sugar.
yes, they are exactly the same thing.. if u look on the granulated sugar u will see somewhere in small word powdered sugar
Just substitute the sugar in your recipe with honey, splenda, equal or whatever sweetener you want.
You could substitute splenda or another sweetener.
Confectioners sugar and powdered sugar are the same, so yes, you are using the same thing regardless of what the recipe calls for.
No Splenda is not a reducing sugar.
No. Powdered sugar absorbs water, whereas granulated sugar does not. This makes a huge difference in baking, since interchanging these can turn the texture into something brick-like. (It is similar to attempting to substitute sweetcorn kernals for cornflour).
No Splenda is not a reducing sugar.
always always check the sugar levels if there more than 5% cut back and you can substitute the sugar for splenda and it will taste the same but is healthier
Most likely some kind of sugar substitute such as splenda.