Not So Sweet Buttercream Or Other Icing Recipes ?
Decorating By AnitaK Updated 9 Feb 2009 , 2:14am by prterrell
I use the Less Sweet Buttercream recipe from here on CC. I think it is better than the wilton recipe. I also don't like recipes with too much butter. This recipe doesn't have any. I usually use regular vanilla for the flavoring since I don't have any Loranne flavors. Almond is good too.
http://www.cakecentral.com/cake_recipe-3683-Buttercream---Less-Sweet.html
I use Buttercream Dream and it's very good. I normally don't like BC 'cuz I find it too sweet but even I can tolerate this one lol. Here is the link:
http://www.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html
Oh and it's super easy to make...give it a try.
That buttercream dream icing looks good does it crust.
Yes...it crusts quite nicely and quick too.
Have you tried making a meringue-based buttercream? There are both Swiss and Italian versions (the basic difference is in the method, otherwise, they are very similar). I prefer the Italian. It doesn't crust, but it is soooooooo much better than the Wilton class "buttercream".
I haven't tried this one yet. But I came across it the other day and it's sounds like it would be really good. It say's in the recipe that it's not too sweet.
http://www.cakecentral.com/cake_recipe-7364-Simply-smooth-white-buttercream.html
Here is my modification of the Buttercream Dream recipe that is less sweet and holds up in southern Louisiana humidity:
2 sticks *salted* butter
1 cup shortning
2lbs powdered sugar
flavoring: vanilla, creme bouquet & butter
2 tablespoons dream whip
6 tablespoons water (less in the summertime humidity)
It does crust but if the humidity is high (when isn't it!?!?) I put it in the fridge for about 10 minutes.
HTH!
I was looking for the answer to this too, so this thread helped out. However, I was also wondering if any Texas bakers could suggest a good buttercream that is not too sweet and can withstand our lovely humidity.
I'm in Georgia, so we have that problem, too (possibly less hot and more humid?). I've found that mixing 1 batch IMBC with one batch of shortening-powdered sugar "buttercream" helps (2 cups shortening + 8 cups PS). Of course, you still can't leave it sitting out in the sun. 
It won't be quite as good as straight IMBC. I generally only use straigh IMBC in the winter or if the cake isn't going to be leaving the AC.
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