A lot of cake and sweet bread recipes ask for amounts of sugar that are too much for my taste, but I recognize that it’s needed to get proper structure.
Is there something I can substitute for sugar that I can use for cakes/desserts and get a similar structure? E. g. I want something I can beat with butter and/or eggs and get a similar level of “froth” or “airiness”. I think I heard someone call it aeration.
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