For what application? I believe the short answer is no. See if this applies from their website:
In recipes where the amount of sugar is quite high, sugar often contributes significantly to the structure and texture. So for frosting, candy, fudge, caramel, pecan pies, angel food or pound cake you’ll get the best results when you only replace about 25% of the sugar required with SPLENDA® Granulated Sweetener instead of a full sugar replacement.
How would you be using it? For most things, I would give a vehement no since I can taste the difference between the two and confectioner's sugar contains cornstarch in addition to sugar so it will behave differently than Splenda. And unless you are cooking for someone who is a diabetic or on a strictly low-sugar diet, I don't think that sacrificing the taste and quality of confectioner's sugar is worth the caloric difference you'll get from using a no-calorie sweetener. I know that Splenda advertises that it can be substituted for sugar in baked goods and ice creams, but even if it is "made from sugar," it is not sugar!
Please enter a valid email address.
Well played. You deserve a cookie.
And it won't leave you hungover
Fit for a King (Cake)
Burmese Chickpea Tofu
Shop the Piglet Tournament Cookbooks
The West Elm Couch from Hell
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)