So how do I make my frosting not so sweet I have been using the wilton recipe but it is really sweet. How can I tone it down???
I have read on here to use popcorn salt and disolve it before adding it.
I put in a pinch of popcorn salt every time! Seems to work well.
maybe you can try adding some different flavors of extracts? i use lemon, almond, vanilla and butter and try to get something not too sweet from a combination of those.
i use the bc dream recipe, though. i've never tried wilton's.
I have never heard this tip..........thanks. How did someone even decide to try this in the first place??
This is my teacher's recipe:
4 cups or 1 lb icing sugar
1 tbsp meringue powder or egg white powder
3 1/2 tbsp water
1 tsp vanilla
1 tsp almond
1/2 tbsp lemon
3/4 cup unsalter butter or crisco
1/8 tsp salt
You mix 2 cups icing sugar, with the rest of ingredients except the butter.
Then add the butter, until combined.
Add rest of icing sugar. Mix about 5-10 minutes until smooth.
Everyone loves this recipe, they cant figure out which flavor comes out the most but they all say it's not sweet.
According to Toba Garrett vanilla extract adds to the sweetness. I like adding the popcorn salt and I also tend to use more almond flavoring in my extracts. You could always use a little lemon extract or creme bouquet to offset the sweetness.
I hate wilton's BC. So icky sweet and also a little slimy on the roof of my mouth.
I like buttercream dream. But even today, I found it a little too sweet.
I wish there was a real mild tasting buttercream out there. The sweetness is too much after a while.
If you use a less sweet filling instead of more buttercream, far fewer people will complain about sweetness (at least in my experience). I LOOOOOVE 2 pints of heavy cream mixed with one packet of instant pudding mix. You can do lots of flavors, and (as long as you don't add additional sugar) it is a very rich but not very sweet taste that really seems to balance buttercream well.
Where does one get popcorn salt? I have never seen it! Can you use regular salt?
It's just a finer grain of salt - it is sold right by the other stuff. It is just usually in a smaller container. I think you can even get it in butter flavor although I just use the plain stuff. You certainly could use regular salt but I think the deal is just that you would need to be sure all of the larger crystals dissolved.
I haven't figured out a BC recipe that isn't sweet, so I always just use Rich's Bettercreme. It's the whipped frosting used at most bakeries. I buy a 15 lb. bucket from Sam's for $23.
cakes21, I only use popcorn salt in my icings. You DO NOT need to disolve it first. It's a finer grained salt and mixes in much easier than regular table salt. I use a generous pinch. It does cut the sweetness.
Recently I had cake that was from Costco and it almost made me gag. I've never had anything like it and hope I don't ever again. The cake was very dry too.
I have recently tweaked my old bc recipe with some substitutions and I am sooo happy with it. I have gotten the neatest compliments on it here lately. I'm using cream in place of water, half butter/half shortening, Wilton's butter flavoring instead of vanilla and creme bouquet. It's a hit.
Tip: don't go by the smell just on the creme bouquet, it's delicious stuff.
I was never aware of a popcorn salt...I always just add a half tsp. or so, of reg salt. It really helps on cutting the sweetness down. I have never had a problem with it not dissolving.
Popcorn salt and pickling salt are the same, they just package the "popcorn salt" in a smaller container and charge more for it!
I have also heard it suggested to put a little flour into the frosting. It cuts back the sweetness. Havn't tried it yet though, I guess that I like the sweet!
I add popcorn salt to all my BC frostings. I use a few diff recipe's. I get feedback all the time that my icing is not too sweet.
What about coffee creamer anyone know about this???
Really? Pickling salt is the same??? That would be a whole lot cheaper!! I use buttercream dream, but I use one stick of salted and one stick of unsalted butter. Makes a really big difference in cutting through the sweetness!
I saw the popcorn "good eats" rerun last night, and Alton put regular salt in a food processor and pulsed it for a few minutes...voila! popcorn salt!
duh! "few minutes"
should have been "few seconds".
What is creme bouquet and where do you find it at?
AAlways add salt to your baked goods :)