Artificial sweeteners are products used as a substitute for natural sugar. People on low-sugar diets can opt for eating desserts with artificial sweeteners without depriving themselves of the sweet taste. Artificial sweeteners can be incorporated into baking and used as a sugar replacement, but they have a much more concentrated sweet flavour and can have a strong aftertaste. When you bake with artificial sweeteners, you will also have to make other adjustments to maintain the dessert's texture and appearance.
Choose recipes for baked goods that are already moist, such as items with a fruit or custard filling for the best results. Avoid using artificial sweeteners in pastry dough or breads which rely heavily on precise textures. Artificial sweeteners mimic sugar's sweetness but not the soft texture it adds, so heartier baked goods may end up too dry and crumbly.
Use 24 artificial sweetener packets for every one cup of white granulated sugar that is called for in the original recipe. If you're using a liquid artificial sweetener, substitute 2 tablespoons of it for every 1 cup of sugar.
Skip the sifting step for sugar in your baking recipes because artificial sweeteners do not clump up the same way real sugar does. Mix any batters that contain artificial sweetener for an extra two to three minutes after the mixture looks combined. This will add in some extra volume since baked goods with artificial sweeteners can end up flat.
Add another 1/2 teaspoon of baking soda than what is called for per 1 cup of flour in cake recipes to prevent it from being dense and crumbly from the artificial sweetener. Spray the batter with a light, even coat of cooking spray before you bake it so the cake will have a light, golden brown top because the artificial sweetener doesn't have the same colour-changing qualities as heated sugar.
Mix equal parts of two different artificial sweeteners instead of using just one--the two flavours will blend and can help disguise any aftertaste since you're using less of each sweetener.
Always double-check the manufacturer's directions of the artificial sweetener you use in case the brand has its own specific method for baking substitution. Do not use the artificial sweetener aspartame for baking because it will not hold up under high temperatures, reports the University of Illinois Extension.