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Old 08-22-2010, 07:17 AM   #31
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Originally Posted by ravenrose View Post
Step 6 is applying the sugar free frosting to the ends of the various folded tiers of tissue and making little points with it, obviously.

The protocol calls for vanilla frosting with white toilet paper, avoiding that "terrible mistake" vibe you might get with chocolate.
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Old 08-27-2010, 05:27 PM   #32
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You guys are HILARIOUS!!!!
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Old 08-27-2010, 05:29 PM   #33
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Originally Posted by cleochatra View Post
I was like ooh! And then I saw the maltitol.

You'd be him:
Thank you for the heads up and saving me hours of grabbing my belly and moaning in agony while sitting on the pot!!!
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Old 08-27-2010, 05:37 PM   #34
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Look at STEP 5 grab the two ends in the center and fold together as shown in step 6 to make a half circle fan
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Old 05-23-2013, 06:09 PM   #35
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I know this is an old thread, but wished I had found it 4 hours ago before making cupcakes
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Old 05-24-2013, 11:12 AM   #36
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Originally Posted by Leo41 View Post
Have you checked the carbs? In my experience 'sugar free' does not equal 'low carb' necessarily.

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Old 05-25-2013, 10:51 PM   #37
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Tried the TP thingie but then when I got through, I had to tear off the pretty decoration to take care of business. Then its back to step 1. Happened 4 times this week. I am beginning to think this requires a special dedicated trip to the facilities.
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Old 05-28-2013, 12:57 PM   #38
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Sugar Free Swiss Meringue Buttercream By Kristen who calls herself domestifluff. This is the hands down best frosting I have ever tasted. I used ideal which is a mix of xylitol and splenda. Tasted just like the real thing and didn't cause any tummy issues like maltitol does

Notes: If you aren’t sugar free, then you can replace the xylitol 1 for 1 with cane sugar.


4 egg whites, at room temperature
1 cup xylitol (or sugar)
10 ounces (2 ½ sticks) of butter, cubed and at room temperature
2 tsp. pure vanilla extract


1. Add egg whites and xylitol to the bowl of your mixer and place over a pan of boiling water. Lightly whisk the mixture constantly (no need to whip yet) until the xylitol is completely dissolved, about 7-10 minutes.

2. Remove from heat and move the bowl to your stand mixer (you can use also use a hand mixer). Using the whip attachment, whip the eggs and xylitol on medium until a stiff peaked meringue is formed and the mixture is completely cool. Your mixing bowl should be completely cool to the touch before you go to the next step.

3. Switch out the mixer’s whisk attachment with the beater attachment, and start to beat on low speed. Slowly add the softened butter, one piece at a time, and wait until the current piece is completely incorporated before adding the next piece. At some point in the process, the buttercream may start to appear somewhat curdled, but it will eventually come back together, so please don’t fret and think that you have to start over. Just keep adding that butter!

4. Add the vanilla (or your flavoring of choice) and continue to beat until the mixture is smooth and creamy. Frost cakes, cupcakes, etc. immediately, or store in the refrigerator to use at a later time. If you chill the buttercream, be sure to allow enough time for it to come to room temperature before you use it to frost anything.
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