Zamode Posted 31 Jan 2006 , 3:16am
post #1 of

I made one that is 3 cups shortening/butter, lessened the Crisco and added more butter and with 2 pounds of 10x, it's still too sweet for me. I added in about a 1/4 tsp. of salt, maybe more (I didn't measure...I know!) and it's still too sugary. Does anyone have a good bc recipe that is buttery and not sweet that will still crust (is that possible)?

Thanks!

26 replies
dodibug Posted 31 Jan 2006 , 7:36pm
post #2 of

You might consider trying an Italian Meringue Buttercream. It tastes completely different than traditional bc. You can add liqueurs to cut back some of the butteryness if you need to . Martha Stewart has one on her site that lots of folks here swear by!

niki97062 Posted 31 Jan 2006 , 7:40pm
post #3 of

Try the Italian Meringue Buttercream. Anything with powdered sugar is going to be very sweet, and the taste seems to get worse with Crisco. Always use the best unsalted butter you can find, and you'll always be happy with the results.

Zamode Posted 31 Jan 2006 , 9:02pm
post #4 of

Yes, I used unsalted. I think BC is just sweet and there isn't much I can do, one is just sweeter than another. ? Will IMBC crust for me?

dodibug Posted 31 Jan 2006 , 10:12pm
post #5 of

IMBC doesn't crust but it ices really well and it pipes like a dream. I really liked working with it the time I used it but it is so different from what people think of when they think " buttercream" that my crowd isn't in to it. But I am going to try adding a favored liqueur and see what happens!
IMBC doesn't use any powdered sugar or crisco. It uses egg whites, cooked sugar and butter.

Here is a link to the recipe:

http://www.marthastewart.com/page.jhtml?type=content&id=recipe1980&contentGroup=MSL&site=living

vetty Posted 31 Jan 2006 , 10:55pm
post #6 of

just a quick question....
is IMBC safe for children to eat? I'm a little scared about putting raw eggs in my frosting. Thanks.

Cakeman66 Posted 31 Jan 2006 , 10:57pm
post #7 of

Salt bring out the sweetness of anything with sugar in the recipe. Crop the salt and it might help too.

I don't use Crisco, so I've no idea if that makes it sweeter too, or not.

dodibug Posted 31 Jan 2006 , 10:59pm
post #8 of

The sugar is heated to over 200 degrees but if it were me I would use a thermometer to make sure the egg whites reach at least 160 degrees. You can also buy packaged egg whites which are safe to use!

kibibi Posted 1 Feb 2006 , 7:04pm
post #9 of

i too have also searched for a crusting buttercream that is not ridiculously sweet. I tried IMBC and love it for my adult cake. I still want a crusting icing because i can use the viva method to smooth it. I was unable to get as clean of an edge with the IMBC, but i dont know could have been doing something wrong.

AlamoSweets Posted 2 Feb 2006 , 2:43am

I use IMBC all the time. I too am a little afraid of using raw egg whites so I use merigue powder. It works the same. A lot of my customers prefer the less sweet taste of IMBC.

Zamode Posted 3 Feb 2006 , 2:13am

Thanks everyone, I'm going to try it. Will it smooth out well at least with a hot spatula?

vitade Posted 3 Feb 2006 , 10:47am

AlamoSweets, how do you substitute and doesn't affect the taste?

niki97062 Posted 3 Feb 2006 , 2:00pm
Quote:
Originally Posted by vitade

AlamoSweets, how do you substitute and doesn't affect the taste?



It does effect the taste. In order for it to come out right you must use a good egg and a good butter.

One time I tried a different butter (it was less expensive) and threw the whole batch out it was that bad.

NMyers01 Posted 3 Feb 2006 , 5:07pm

How does the IMBC Take coloring. I would think, rather well. Or do I need a special candy coloring, rather than the icing color??

I'd be interested in trying it. I love merrangue, French, American, and never tried Italian. It sounds scrummy!!

AlamoSweets Posted 4 Feb 2006 , 3:50am

Not sure but I do add almond flavoring with a little vanilla. It has always been a hit. One of my most particular clients requests it everytime.

izzybee Posted 4 Feb 2006 , 3:54am

I use swiss meringue buttercream and am desperate to make it whiter. Any ideas? I tried the food coloring but I put in 1/2 a bottle and it is still yellow.

HollyPJ Posted 4 Feb 2006 , 4:12am

I think I read somewhere here that organic butter you can buy at a health food store is relatively white in color. I don't know from experience, but it might be worth checking out.

izzybee Posted 4 Feb 2006 , 3:55pm

Unfortunately that butter is twice the price which I am trying to avoid since I charge for my cakes. I was hoping for some info on the white food color. Thanks!

Kitagrl Posted 5 Feb 2006 , 4:20am

I stock up on butter either when its on sale (you can freeze butter) or I get it at Sam's Club where it is about $2/lb.

dodibug Posted 6 Feb 2006 , 3:51am

I read on another post (thank you to whoever posted this tip!!!) that you can add just a bit of violet to make the icing whiter and it actually works! Something about violet is opposite of yellow on the color wheel. You just have to add a tiny, tiny bit at a time. I do that until it looks pretty good then I add some of the wilton white to finish it off. The poster said if you get too much violet you can add a touch of yellow to go back the other color direction.

I too almost had a heart attack when I saw how much the natural maket butter was! icon_lol.gif

vitade Posted 6 Feb 2006 , 10:40am

Where can you find a color wheel? I REALLY need one of those. It's seems when ever I try and GUESS the color, I just always guess wrong.

izzybee Posted 6 Feb 2006 , 2:11pm

thanks dodibug!

dodibug Posted 7 Feb 2006 , 12:47am
Quote:
Originally Posted by vitade

Where can you find a color wheel? I REALLY need one of those. It's seems when ever I try and GUESS the color, I just always guess wrong.




I would guess an art store. I'm glad I'm not the only color impaired one!! I had no clue about the violet thing!

vitade Posted 7 Feb 2006 , 10:04am

I will have to check at Joann and see if they have one. Guessing just never works, lol It's like I always think "no problem", add some such and such to alittle such and such and whoala.... pukegrey! LOL

gailsgoodies Posted 7 Feb 2006 , 11:53am

Instead of purchasing a color wheel try this link instead. Hope this helps.
http://cakecentral.com/article2-How-To-Color-Your-Icing.html

clb307 Posted 7 Feb 2006 , 11:55am

I don't think JoAnn will have a color wheel. Try Hobby Lobby or Michaels. You can get a "pocket" sized one for around $5.
(I'm an art teacher so I'm finally able to contribute something I know about! icon_lol.gif )

vie Posted 7 Feb 2006 , 12:42pm

I just found this not sure if it would help but it's a color wheel. I found 3 sites that looked pretty good.

http://images.google.ca/imgres?imgurl=http://chem.csustan.edu/JTB/HELP/COLOR/color-wheel-numbers.gif&imgrefurl=http://chem.csustan.edu/JTB/HELP/COLOR/color-index.htm&h=479&w=413&sz=22&tbnid=sQYXfFhnd3cJ:&tbnh=126&tbnw=108&prev=/images%3Fq%3Dcolor%2Bwheel%26hl%3Den%26lr%3D&oi=imagesr&start=3

http://shell-shocked.org/3/images/color%20wheel.gif

http://aggie-horticulture.tamu.edu/floriculture/container-garden/lesson/colorwheel.jpg

Hope this helps
Sylvie

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