Hi all! I'm new here, and I'm happy to have found a place for all my burning questions! (No pun intended.) This is something that's been bugging me for a while: my go-to cake topper is a sugar-free ermine frosting that has consistently produced awesome results in terms of texture, pipeability, and how it takes icing colors. The taste is what throws me, though--it always has a slight tanginess similar to cream cheese frosting, even though there's no cream cheese in it! Is this flavor inherent to ermine frosting, even one made with sugar? What could I add to counteract the tanginess without changing the texture? I'd love to taste the vanilla only, so it becomes a base frosting that's good on its own or with variations (I like to play around with different flavors in my frosting, but with the recipe as-is, they all wind up having that cream-cheesy undertone).