This question originally asked on The Stack Exchange Network.
By: user1605665
All content is licensed under CC BY-SA
——————————————–
When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice that icing recipes are loaded with sugar. Is there a less sweet / lower sugar alternative that will allow me to decorate the cake
My favorite choice is an Italian meringue.
Italian meringue is whipped egg whites with still-hot simple syrup added. The addition of hot syrup cooks the egg whites, making it quite safe to eat without additional cooking.
The drawback is that it does not keep as well as a buttercream, and will require refrigeration if you're not going to eat it same day