...people were talking the other day about swiss meringue bc that had less sugar or butter. Does anyone have that recipe?? I don't know what I did with it! I would really appreciate if you can send me a link or the recipe. Thanks so much.!
You can make it with both less sugar and less butter, and less egg whites. It doesn't cover as much cake though.
Seriously, though, if you don't like it as buttery, you can add more vanilla, or half Crisco. And just omit a little of the sugar.
You can also look at other recipes online. There are a ton of them.
is this the topic you're looking for? I made a strawberry version last month and it's really good http://cakecentral.com/cake-decorating-ftopic-594605-0-days0-orderasc-.html
not to hijack your topic, but I hope someone can enlighten me as well about SMBC, I saw some recipes using same amount of eggs but with less/more butter and sugar, what does the difference of amount in butter and sugar effected other than flavor? will using different amount of butter/sugar effect the consistency and resistance to heat as well?