Reducing the sugar content
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.
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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