So I always follow this recipe and wondering to make half a batch how much of the sugar should I take out so the frosting doesnt become overly sweet as I'll be adding jar nutella to it.
Actually while I'm at it, I find this recipe above become overly sweet the moment you add any flavoring to it, be it raspberry jam, chocolate chips, nutella etc. Its great as a plain vanilla frosting but I would appreciate an actual amount of sugar I should be adding if I plan to flavor it.
I've been reading a ton of different SMBC recipes lately and the proportions vary wildly.
This one has the smallest ratio of sugar:butter that I've seen. Since nutella is so sweet I would use this recipe or possibly even less sugar than this:
7 oz sugar (or 1 cup)
pinch of salt
1 lb of unsalted fine quality butter
I am going to try that SMBC, next time. Can't wait
Can't wait to try that new version of SMBC! Sounds terrific!
Original message sent by Cevamal
6.25 oz egg whites (by weight, not liquid volume. Could be 5 eggs, could be 7, for best results always weigh if you can). 7 oz sugar (or 1 cup) pinch of salt 1 lb of unsalted fine quality butter
This is the ratio I use. Everyone comments on how my icing is "not too sweet". I've added lots of extras to this. I use about 7-8 oz melted dark chocolate (Callebaut 811, it's 53.5% cocoa solids so not extremely dark) for choc SMBC. Also use Nutella, can't remember how much exactly - a good scoop? - it's to taste really. Everyone loves that too. The babysitter ate the last tub I had in the fridge....