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!
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Lastly, some vanilla extracts are sweeter than others. In baking I only use Madagascar Bourbon and I make sure it's alcohol, as opposed to glycerine based. Thank you again for leading me to a new thought process & method!
I see you're the Pastry Chef at Peels. I loved it there when I lived on Mott and Grand: Sunday brunches in another (pre-baby) life :) I'm lucky to have you weigh in.