So I've been making buttercream and all the comments i'm getting is the frosting is tooooo sweet. I've been using the standard buttercream recipe with a 2 pound bag.
My question is besides PS i've made swiss merginue buttercream as well (still too sweet). Is there anything else besides PS to make a great frosting with?
I think if you don't like either one of those you might want a chocolate type of ganache... because other then ps and butter that is really all there is ... unless you do a 7 minute frosting and it doesn't crust ...
Here's a bump for more help
You could try a non dairy whipped topping.
You could try italian merignue buttercream,its light and not too sweet.
Overview of different frostings by type:
(With a handy troubleshooting chart on the last page.)
Everything you ever wanted to know about ganache:
(Includes master and other recipes including white chocolate. How-to glaze, smooth, stack and more.)
Everything you ever wanted to know about Rich's Bettercreme (and Pastry Pride):
Everything you ever wanted to know about hi-ratio shortening:
I make my buttercream with 1/2 cup salted butter and 1/2 cup unsalted and that seems to take away the sickly sweetness of it.
âSweetnessâ is hard to measure and compare.
There are recipes that add one or more of the following ingredients to âcutâ or reduce the âsweetnessâ:
+ wheat flour
+ piping gel
+ lemon juice
+ lemon zest
Corn syrup is also âless sweetâ than powdered sugar; however, buttercream made with corn syrup and powered sugar usually does not crust.