Buttercream Question

Decorating By diamondsmom Updated 9 Jun 2009 , 1:10am by Annabakescakes

diamondsmom Posted 4 Jun 2009 , 3:54am
post #1 of 17

Hi CC family,

Can I use my crusting buttercream recipe to fill a cake. I am going to use it to frost the entire cake so I was just wondering if i can fill the caek with it too, or do i need a non-crusting buttercream for the filling..

That cake will be covered in fondant too

Thanks a million.

16 replies
Rylan Posted 4 Jun 2009 , 4:13am
post #2 of 17

I've done it and it was great. It works totally fine and tastes good too. I used Edna's recipe.

tirechic Posted 4 Jun 2009 , 4:25am
post #3 of 17

That is what I do, I am still getting started and have not had any requests for fillings yet. It works great, and is really stable, I had to drive 20 minutes to get to my classes, and it held up great. HTH

tonedna Posted 4 Jun 2009 , 4:32am
post #4 of 17

Yup, I done that too!
Edna icon_smile.gif

madgeowens Posted 4 Jun 2009 , 4:43am
post #5 of 17

Thats all I ever do lol

ailika Posted 4 Jun 2009 , 4:44am
post #6 of 17

My buttercream tastes too sweet what can I add to make it less sweet?

emlashlee Posted 4 Jun 2009 , 1:33pm
post #7 of 17

Depends on how sweet it is. A pinch of salt sometimes helps to balance the sweetness.

kakeladi Posted 4 Jun 2009 , 7:00pm
post #8 of 17

......... buttercream tastes too sweet what can I add to make it less sweet?.........

It depends on the recipe. Yes, a pinch or two of salt can help. Others have used a teaspoon or two of cornstarch. You may have to try another recipe if that doesn't satisfy you icon_smile.gif Some might suggest using a SMBC or IMBC.
Just remember - buttercream icing's very nature is to be sweet icon_smile.gif

ailika Posted 4 Jun 2009 , 11:18pm
post #9 of 17

Thank you for you help all icon_smile.gif

Annabakescakes Posted 4 Jun 2009 , 11:56pm
post #10 of 17

I use extra flavor to make it less sweet. The flavor is actually really bitter, so it cuts it.

madgeowens Posted 5 Jun 2009 , 4:44am
post #11 of 17

I use heavy cream to thin my frosting and it seems to take some of the sweet out...kinda like it takes the saltiness out of gravies......it works for me anyway

EvMarie Posted 5 Jun 2009 , 9:38pm
post #12 of 17

I'm somewhat new to all the cake decorating techniques. But, I read about adding lemon juice to cut the sweetness. I tried it and it worked. I've tried so many buttercreams, I can't remember which recipe I tried it in....

I'm not sure if the lemon juice has any negative affect on certains kinds of buttercream or added decoration? I seem to remember something about lemon juice, but not sure what. Anybody know?

Maybe I made it up? Well, either way, I liked how the lemon juice cut the "way" sweet taste. I do remember trying one particular recipe that was right down the middle of the road with sweetness...it was Buttercream Dream? It was from this side. I think it's half butter and half crisco.....add very gold milk at the end of mixing to desired consistancy.


littlejewel Posted 8 Jun 2009 , 4:51am
post #13 of 17

Iam fairly new to cake decorating?
what Is SMBC and IMBC

tonedna Posted 8 Jun 2009 , 5:28am
post #14 of 17

Swiss Merengue Buttercream and Italian Merengue Buttercream
Edna icon_smile.gif

katielb Posted 8 Jun 2009 , 5:29am
post #15 of 17
Originally Posted by littlejewel

Iam fairly new to cake decorating?
what Is SMBC and IMBC

Swiss meringue buttercream and italian meringue buttercream.

littlejewel Posted 8 Jun 2009 , 9:33pm
post #16 of 17

oh thanks. I have eaten swiss butter cream, it was good. I will try to make it

Annabakescakes Posted 9 Jun 2009 , 1:10am
post #17 of 17

Are either of those buttercream white? Or if not, will that whitener stuff I've read about really whiten them? Most of my bride's want a winter white.

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