Baking with Sugar Substitutes

Our Test Kitchen tried several recipes, including our favorite white cake recipe, with sugar, sugar substitutes, and blends. Here's what we found.

By Jill Melton, M.S., R.D. Photographer: Scott Little

Sugar Substitutes

Sugar Calories per teaspoon: 16

Test Kitchen Notes: The function of sugar in a recipe varies greatly. Sugar may act solely as a sweetener, as in lemonade, or it may provide volume, tenderness, browning, crispness, moisture, structure, and sweetness, as in a cake or cookies.

Take a Look at the White Cake: Notice the light crumb texture (structure), even browning (caramelizing), smooth top, and high volume. The flavor was pleasantly sweet.

Next Page: Aspartame-Sugar Blend