Hi, could you start with toasted sugar in making a Swiss meringue buttercream? Does the toasted sugar behave any differently than untoasted when dissolved in hot egg whites and then whipped to stiff peaks? I’m guessing it would work, since you recommend toasted sugar for meringues (sugar and room temp egg whites) and simple syrup (sugar dissolved in boiling water), but SMBC is pretty expensive to make these days, so I thought I’d ask before trying.

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