Can I get away with less sugar in a heritage (ermine) buttercream?
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!