KimmieJ Posted 12 May 2009 , 6:33pm
post #1 of

My buttercream frosting only seems to taste less sweet and more buttery if I don't put a full 2 lbs of powdered sugar as most recipes call for. I did add all the sugar for a recent cake to get the stiff frosting for under fondant but it was WAY too sweet...any solutions?

20 replies
Kiddiekakes Posted 12 May 2009 , 6:36pm
post #2 of

You can try adding a bit of kosher salt dissolved but honestly...when you use that much powdered sugar it's hard not to have it sweet!I have customers ask sometiimes if I can make the icing less sweet icon_rolleyes.gificon_rolleyes.gif

Justbeck101 Posted 12 May 2009 , 6:40pm
post #3 of

ya, some salt

Kimmers971 Posted 12 May 2009 , 6:40pm
post #4 of

Try a little cornstarch instead of more PS.

umgrzfn Posted 12 May 2009 , 6:40pm
post #5 of

If you do a search on here under recipes for BC, you should find what you're looking for. It depends on what you want to use if for. Is it just going under fondant? If it's going under fondant, I would recomend a whipped cream icing. There are several recipes on here and it goes with any cake. If it's not going under fondant and you want a good taste, try IMBC (it tastes like you're eating butter if you don't add flavor, so make sure you add extract to it!) it is delicious! Anyway, just do a search for buttercream and I'm sure you'll have more than enough to choose from! thumbs_up.gif Hope this helps!

KimmieJ Posted 12 May 2009 , 6:48pm
post #6 of

umgrzfn - I'm making a "barbie" cake for this weekend so it will be frosting then covered in fondant. Any issues with a whipped cream frosting sliding off something like this under the weight of the fondant? I just don't want to have to redo the cake over a few times but then again, this is practice for my daugther's doll cake. Since its for a friend birthday, I sitll don't want a mess icon_smile.gif Thanks!

thanks everyone else too! I didn't think of salt and corn starch! I'll give that a try in my buttercream!

kakeladi Posted 12 May 2009 , 9:03pm
post #7 of

Fondant and whipped cream icing does not work icon_sad.gif
The very nature of icing is to be sweet......I'm sorry but there isn't any way to make it less sweet *except* as has been mentioned - adding some salt &/or subbing a bit of cornstarch for some of the sugar

KimmieJ Posted 12 May 2009 , 9:16pm
post #8 of

kakeladi - I was afraid that might be the answer....I just dont' like that it taste just like I put a spoonful of the powdered sugar in my mouth! I wish I could figure out the store frosting! Not as grainy and not as sweet! anyone have that kind of recipe?? icon_smile.gif

newmansmom2004 Posted 12 May 2009 , 9:26pm
post #9 of

Try adding some melted white chocolate. I add about 1/2 cup of melted white chocolate chips to my batch of buttercream and it cuts the sweetness while adding more depth to the flavor. It's fabulous!

jennifer7777 Posted 12 May 2009 , 9:31pm
Quote:
Originally Posted by KimmieJ

kakeladi - I was afraid that might be the answer....I just dont' like that it taste just like I put a spoonful of the powdered sugar in my mouth! I wish I could figure out the store frosting! Not as grainy and not as sweet! anyone have that kind of recipe?? icon_smile.gif




Something is wrong if your icing is grainy. Could be a bad batch of sugar, or maybe you're not mixing it properly. But, your icing should be smooth.
What extracts to do you add to your icing, if any? Of course the extracts provide flavor other than what the powdered sugar alone would render.

KimmieJ Posted 12 May 2009 , 9:32pm

Newmansmom2004 - can you tell me your recipe? I love that idea! thanks!

sayhellojana Posted 12 May 2009 , 10:32pm

Try IMBC. Whipped icings will ruin good fondant work, especially because most need to be refrigerated. I use "Classic Vanilla Buttercream" from the food network site. It's easy, not soo sweet, flavors wonderfully, and never tastes like a stick of butter.

mellee Posted 12 May 2009 , 11:45pm

KimmieJ, the "store frosting" is probably Rich's Bettercreme. And yeah, it's yummy. icon_smile.gif

newmansmom2004 Posted 13 May 2009 , 1:48am
Quote:
Originally Posted by KimmieJ

Newmansmom2004 - can you tell me your recipe? I love that idea! thanks!




Sorry it took me a while - couldn't log on to CC....grrrrrrrr. Anyone else having trouble during the upgrades???


OK, back to the icing - I've gotten to the point where I just go by looks and dump stuff in, but this is basically what I use: 2 c. hi-ratio shortening, 1 T. vanilla, 1 T. butter flavor and 1 T. creme bouquet or princess emulsion, 2 lbs. powdered sugar (a little more if I want stiffer icing), maybe 3-4 T. of milk and 1/2 c. melted white chocolate chips. Mix up your icing first, then add in the melted white chocolate at the end and mix well.

Depending on what I'm using the icing for, I'll put 1 or 2 T. of meringue powder in it. If it's just going under fondant I don't mess with the meringue powder but if I'm piping then I use it.

Good luck! icon_smile.gif

tygre Posted 13 May 2009 , 2:32am

as the others have said, I use some salt, but I use popcorn salt, it's superfine, so you add it 1/8 teaspoon at a time and taste, also try about 1/2 teaspoon of white vinegar, you won't taste it,but it helps cut the sweet and helps with any cracking after crusting

jaybug Posted 13 May 2009 , 11:21am

Ditto on the popcorn salt and vinegar! Makes a big difference!

chocolatecake Posted 13 May 2009 , 11:35am

Mellee- Where can you buy Rich's Bettercreme? Does it come in a variety of colors?

To cut down on sweetness I add dairy - a bit of cream cheese really helps

FlourPots Posted 16 May 2009 , 9:39am
Quote:
Originally Posted by KimmieJ

My buttercream frosting only seems to taste less sweet and more buttery if I don't put a full 2 lbs of powdered sugar as most recipes call for. I did add all the sugar for a recent cake to get the stiff frosting for under fondant but it was WAY too sweet...any solutions?




I read here on CC that you can add a Tbsp. of lemon juice to a batch of buttercream to cut the sweet.

indydebi Posted 16 May 2009 , 12:53pm

I've never understood what "too sweet" meant. It's made of sugar, for cryin' out loud. icon_eek.gif

When someone asks me if I can make the icing less sweet, I just tell them, very simply, "No. It's made of SUGAR, ya know!"

And this is what my icing tastes like. I don't go to the Dairy Queen and asks them if they can make their ice cream taste like Ben and Jerry's. Don't ask me to change my icing for one order. It's not going to happen.

BAKE-ME-A-CAKE Posted 17 May 2009 , 11:41pm

THIS RECIPE IS LIKE "STORE ICING"
It's really good. And it crusts nicely.

I copied and pasted this from the recipes area of CC. I am not taking credit for it.

Julie's Less-Sweet Buttercream Frosting

Serves/Yields:
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy

This is a buttercream that I adapted from my usual buttercream frosting, with a suggestion to add flour to cut the sweetness. Make sure you whip it for at least 6 minutes once all the powdered sugar is added to make it fluffy and light. It's become my standard buttercream frosting after MANY tries at other recipes.
This yields ALOT. I'm not sure how many cups, never measured, but this yields enough for probably 2 - 8" cakes (2-layers). I have frozen this with no problems. Enjoy!

2 c. butter, softened to room temp.
2 c. shortening (I use Crisco)
4 t. vanilla extract
2 t. almond extract



1/4 c. all-purpose flour
3 lbs. 10x confectioner's sugar
2-4 T. milk



Cream butter, shortening, and extracts until light and fluffy - about 5 minutes.

Add flour to creamed fat mixture. Beat until thoroughly combined. Add powdered sugar, about 1/2 lb. at a time, beating until combined. When all sugar has been added and combined, add 2-4 T. milk, depending upon consistency desired. Beat for an additional 6-8 minutes on medium speed.

I use my KA Professional 600 for this and it works fine. Recipe can easily be halved.


This frosting is a crusting buttercream and can be smoothed using the VIVA method.


(If you don't need it to crust...I use an old fashioned recipe for buttercream where you cook the flour and milk, chill overnight, then mix butter, sugar, shortening and extract (let me know if you want quantities). I love it. It is NOT too sweet.)

southernswthrt Posted 21 Apr 2010 , 10:53am

I use Indydebi's BC and everyone loves it and they say it isn't too sweet.

Where do you find Popcorn salt? My local grocery store doesn't have it.

I will have to try vinegar b/c I do have trouble with cracking sometimes.

Bake me a cake: Do you know if Julie's Less Sweet BC holds up in high heat and humidity? It's only May here but the muggies are back already!!![/quote]

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