Flavorful, Non-Sweet Simple Icing????

Decorating By hakeber94 Updated 2 Feb 2009 , 2:12am by kbak37

hakeber94 Posted 30 Jan 2009 , 11:43pm
post #1 of 10

Hi! I'm looking for something to ice my cakes. I'm from a country where most ppl don't like sweet icings. Not even buttercream.

Am i just limited to cream cheese, whipped cream, and chocolate? Are there other areas of icing that are flavorful and without sugar? (Not even fake sugar)??

9 replies
gscout73 Posted 31 Jan 2009 , 12:18am
post #2 of 10

I've experienced the desire for "non-sweet" butter cream from the very beginning and was told by my Wilton instructor ('91) to use almond extract flavoring instead of vanilla. I use just a couple of drops, not enough to make it taste like almonds. It gives such a mild flavor that I get comments from people who say "I am not an icing person and I usually scrape it off, but this is GREAT." I recommend trying it if you have access to it. Good luck. icon_wink.gif

hakeber94 Posted 31 Jan 2009 , 12:32am
post #3 of 10

Thanks... Great!.. will try that!

stephaniescakenj Posted 31 Jan 2009 , 12:32am
post #4 of 10

I would give Italian Meringue Buttercream a try. It's fantastic!

KoryAK Posted 31 Jan 2009 , 12:35am
post #5 of 10

Try meringue based buttercreams.

brandywinecakes Posted 31 Jan 2009 , 2:55am
post #6 of 10

I haven't tried the recipes above, so they may be more like what you are looking for, but the Whipped Cream Buttercream recipe in the recipe section is great! My husband doesn't like sweet icing either, but he can eat this by the spoonfuls! It's not nearly as sweet as your typical buttercream. I usually add a little more salt than what it calls for and that helps cut down on any sweetness as well. HTH

hakeber94 Posted 1 Feb 2009 , 1:32pm
post #7 of 10

What else is there bsides buttercream? I like choc plastics... but they melt so fast!

Bonniecakes08 Posted 1 Feb 2009 , 2:10pm
post #8 of 10

I agree with stephaniescakenj about the Italian Meringue Buttercream. Not sweet, easy to decorate with. But use the egg-white powder instead of real egg-whites.

stephaniescakenj Posted 1 Feb 2009 , 3:17pm
post #9 of 10

bonnie, I use egg whites. I've always wanted to try it with meringue powder. do you know what the coversion rate is, like how much MP and water I need to make a cup?

kbak37 Posted 2 Feb 2009 , 2:12am
post #10 of 10

I tried my first Italian Meringue Buttercream (white chocolate version) and holy moly! It is FANTASTIC!!!!!! It is a little work to make it, but WOW! I might be a convert. Although there is a place for every icing! I found it very helpful to follow the directions on baking 911--there were step by step pictures. I dont know what took me so long to ever make it! thumbs_up.gif

Quote by @%username% on %date%