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.
http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
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
A
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....
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