I've tested 5 recipes now and they are all way too sweet (vanilla). Before I start modifying, does anyone here know if reducing sugar messes with the structure/pipeability of the frosting or does the cooked flour hold onto it for you? The answer I would love to hear is that the structure is all because of the flour so that, that way, I could substitute other sweeteners like fruit purees or syrups. Thanks in advance!
Meet the New Zealand artist behind the fruity creations
These Intricate Smoothie Bowl Designs Will Leave You Breathless
Is Fizzy, Pink Milk the Future?
10 German-Inspired Recipes Worthy of Oktoberfest
A Cheese Plate's BFF
New! Bakeware Ready for Oven Lovin'.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)