Certainly doesn't froth up or create the same texture for baked goods compared to sugar. Even cream whipped using Splenda isn't as fluffy as with sugar. It just isn't the same without the crystalline structure of sugar? That's why I think there's the Splenda mixed with sugar, just for baking.

You might want to check out the ingredients of that product to see if cream is even a major ingredient. My GF tried one of the zero carb Splenda-sweetened Dreyers (or is it Breyers?) ice cream. Interestingly, the 1st ingredient listed is..... water!