Asked on 27 Nov 2016 by vivsim
I find that many recipes containing sugar are too sweet for my taste, so I usually reduce the sugar content by 25%.
I'm wondering if it would be alright to do this in cake recipes, especially in recipes requiring creaming of butter and sugar.
Hello,
I’m sure it is possible in many recipes but we haven’t tested them so it’s not possible to tell you how successful the results will be.
Kind regards
Lindsey