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I've been having the same problem, so I scouted around to try and find the answer. Apparently it's on the Splenda website.
The general consensus seems to be that Splenda doesn't do so well in baked goods like cookies and cakes because the additional levening agent adds a salty taste to it. Splenda suggest adding milk powder and baking powder to combat the salty effect.
But if you are making things like cheesecakes and fruit pies, Splenda works amazingly well on its own.
So it depends on the levening in the recipe. I'm going to try adding milk powder and baking powder next time to see what happens.
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∙ 10y ago
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