Glazing alternatives brainstorm
Hi everyone!
I’m looking for some ideas on how to reformulate a glaze recipe for a chocolate stout cake.
Currently, this is what I have:
120 g confectioners’ sugar
1.5 g salt
35 g sour cream
23 ml whiskey coffee reduction
My goal is a reduced-sugar recipe that maintains the consistency of the 100% sugar one. So far I’ve tried baking sucralose but it leaves too many lumps/doesn’t dissolve nicely. I’ve been tempted to try allulose but haven’t found a powdered version yet (maybe I’ll need to powder it myself).
Thoughts? Suggestions?
Thanks in advance!
Edit: the sucralose experiment I tried was 50/50 with the powdered sugar.