Hello All, I am looking for a less sweet icing then the traditional butter, powered sugar vanilla buttercream that I usually make. It works great for decorating, but my BF is not a huge fan, any good ones out there?

Anyone? Please

I will post a recipe that I used on a Dulce de Leche cake. It's a caramelized meringue. Not too sweet, ok for simple piping, very easy to frost with.

I too think the BC is very sweet.

I've read here that people put a pinch of popcorn salt in thier BC to cut down on the sweetness. I haven't tried it yet but will this weekend.

Good Luck
Lisa

Hello fellow cc'ers.

I too hate the taste of traditional buttercream. I searched and searched and found this in the recipe section.

Not sweet and works great. I love it!

http://forum.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

Less Sweet Frosting threads:

http://forum.cakecentral.com/cake-decorating-ftopict-169691-.html

Traditional American Buttercreme (sic):

http://www.pohlmanscakes.com/wedcakes.htm

Hi-Ratio Shortening and Frosting threads:

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

Thread on the Various Meringue Based B/C's:

http://forum.cakecentral.com/cake-decorating-ftopict-102541-.html

Frosting Safe Storage Chart:
(from Sarah Phillips of baking911.)

http://tinyurl.com/ymqp6x

HTH

You could try my whipped frosting recipe. It's very light and smooth but versatile. Since I've been making this stuff, the regular buttercream tastes just too sweet for me.

It works really well for roses and such too and easier to squeeze from your bag. I keep finding more uses for it

http://forum.cakecentral.com/cake_recipe-3273-6-Whipped-Frosting-made-with-corn-starch.html

ombaker - I tried the Caramelized Meringue recipe and failed miserably!
My egg whites looked great with soft peaks but after slowly pouring in the caramel the whole thing turned into liquid.
Advice? I had high hopes for this one!