Hi Reed, thanks for your question. You're right that liquid sweeteners tend to curdle or break the emulsion when creamed together. One thing you can try to help the mixture stay smooth is to add a few tablespoons of the flour in the recipe to the butter and liquid sugar mixture. The starch in the flour should create a more stable mixture, and you should be able to produce something that can be aerated, at least slightly. Give that a try next time you bake with liquid sweeteners, and see if that helps. Happy baking! Kye@KAF

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