tag:blogger.com,1999:blog-5195486168569450600.post3786009638596945391..comments2015-09-14T23:21:02.713-05:00Comments on A Finn In The Kitchen: Vanilla Bean Swiss Meringue ButtercreamLoretta E.http://www.blogger.com/profile/09340044387066178288[email protected]Blogger2125tag:blogger.com,1999:blog-5195486168569450600.post-78920552940235416592012-09-29T21:27:00.464-05:002012-09-29T21:27:00.464-05:00Yes, feel free, but for some reason I think xylito...Yes, feel free, but for some reason I think xylitol will recrystalize once it cools back down. Pulverizing it to a very fine powder might work though...keep me posted!Loretta E.http://www.blogger.com/profile/09340044387066178288[email protected]tag:blogger.com,1999:blog-5195486168569450600.post-60673942098446152852012-09-29T21:07:06.386-05:002012-09-29T21:07:06.386-05:00Looks awesome! I'll have to let you know once ...Looks awesome! I'll have to let you know once I try monkeying with this, using xylitol... if it works or not. Nora[email protected]