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Old 03-02-2014, 03:23 PM   #1
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Question...powdered sugar from Splenda

I have these cream cheese pies I use to make all the time. The recipe called for 8oz cream cheese, cup powdered sugar and 12 oz cool whip. I have tweaked it a bit by powdering sugar with splenda and using heavy cream instead of cool whip. It always made two pies but for some reason it only makes one now? Could it have anything to do with using the powdered splenda instead of the real thing? It really cuts the carbs down this way and still taste good but just wondering what the problem might be? Can anyone make a good guess?
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Old 03-02-2014, 04:20 PM   #2
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I have no idea but you may want to ask your question in the recipe help forum. There are some brilliant cooks over there that will likely have the answer.
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Old 03-02-2014, 06:47 PM   #3
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sure. the powdered sugar has volume. an equal amount of sweetness with splenda is almost nothing, only the filler in the powder. if you want a similar effect, use powdered erythritol, which has zero carbs and calories, but has pretty much the same bulk as powdered sugar.

it is 70% as sweet, so add a little splenda too
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Old 03-03-2014, 05:54 AM   #4
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Thank you ravenrose, I now have that on my list of things to keep around the house. I thought after this second time that I tried it might be something like that.
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Old 03-03-2014, 06:57 AM   #5
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The heavy cream will hold up better and have more volume if you add a tsp of dissolved gelatin per cup of cream...other wise I don't think it will be as voluminous as cool whip.

Just dissolve tsp of gelatin in 2 tbs cold water for a minute or so and then heat for 20 to 30 seconds in microwave...pour into cream ass it is beating...the whipped cream should firm up nicely and hold it's shape better.
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Old 03-03-2014, 08:42 PM   #6
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Is this for the millionaire pie? If so, I made it twice. When I used the powdered e the first time, it came out great and made 2. When I used the splenda it only made 1 and didn't taste near as good.
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Old 03-04-2014, 01:20 AM   #7
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You could also add in some egg white powder to the HWC. It should help with the structure of it and it shouldn't fall/deflate.
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Old 03-04-2014, 06:36 AM   #8
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Quote:
Originally Posted by watcher513 View Post
You could also add in some egg white powder to the HWC. It should help with the structure of it and it shouldn't fall/deflate.
This does work too...I just sift it in with a nylon strainer as it is kind of lumpy.
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