Timeline for Reducing butter levels in Swiss or Italian Buttercream
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 21, 2018 at 19:02 | answer | added | Stephie♦ | timeline score: 3 | |
| Apr 21, 2018 at 13:58 | comment | added | Chris H | Butter is lower in fat than many of the things you mention as potential substitutes so maybe you should be looking at a different type of icing altogether. | |
| Apr 21, 2018 at 13:43 | history | edited | FoxElemental | CC BY-SA 3.0 |
Added a long note to specify answer requirements.
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| Apr 21, 2018 at 13:32 | comment | added | Chris H | What are you trying to achieve? Lower fat? Lower cost? | |
| Apr 21, 2018 at 13:18 | history | asked | FoxElemental | CC BY-SA 3.0 |