Powdered (Confectioners’) Sugar
3/4 c regular Splenda
2 T cornstarch
Place in blender and blend to a fine powder. Use in recipes calling for powdered or confectioners’ sugar.
The Diabetic Pastry Chef
Because Everyone Deserves Sweets!
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
- Beverages (4)
- Breads (9)
- Breakfast (8)
- Brownies and Bars (3)
- Cakes (19)
- Cookies (7)
- Custards and Such (11)
- Frostings (2)
- Muffins (8)
- Neo-Carb Baking Tips (7)
- Novelties (3)
- Pies (9)
- References (3)
- Statistics (1)
- Substitutions (14)
- Tips for Diabetics (4)
- Uncategorized (3)
- Welcome (1)
September 18th, 2007 at 4:02 pm
Could you do the same with Equal? I was going to try this for a refrigerator pie recipe. Have you ever tried using other sugar substitutes to make powdered sugar?
September 19th, 2007 at 9:38 pm
Hi, Heather. Splenda is the only substitute I use for baking. I have contacted the makers of Equal to see if they have a recipe for confectioner’s sugar. I will let you know as soon as I receive a response.
December 23rd, 2007 at 9:15 pm
Will the powdered sugar substitution work for frosting as well (on sugar cookies)?
December 30th, 2007 at 4:58 am
Yes. Please visit Splenda’s website http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=76272