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Reply to "Low sugar buttercream like frosting?"
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[quote=Anonymous]I use Stella Parks' recipe for Swiss Meringue buttercream. It is not the sugar bomb that most buttercream recipes are. Also the meringue is really silky and doesn't have the chalky taste you get from powdered sugar. I am not suggesting it is a low sugar recipe. Sugar provides more than sweetness to recipes, it often provides structure and consistency too. Like a PP has suggested, this may not be a lasting hobby.[/quote]
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