Can My Butter Cream Be Less Sweet?

Decorating By Nysbeststylist Updated 30 Jun 2009 , 8:33pm by __Jamie__

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Nysbeststylist Posted 30 Jun 2009 , 7:41pm
post #1 of 22

I made a butter cream with 2 pounds sugar 2 sticks butter 1 stick crisco and some vanilla. My husband tried it and said it was unbearably sweet. How can i make it less sweet?

21 replies
 PattyT  Cake Central Cake Decorator Profile
PattyT Posted 30 Jun 2009 , 7:51pm
post #2 of 22

I like to use a Swiss Meringue Buttercream style recipe - it's less sweet. But for a frosting already made I've heard two things help.

1. A bit of salt sometimes cuts the sweetness. NOT TOO MUCH. Add a little at a time.
2. Lemon juice can cut it too. Add a little at a time to try.

Or maybe some other flavoring - strained unsweetened raspberry puree, maybe lime or orange. Citrus may help.

Good luck.
Pat

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PattyT Posted 30 Jun 2009 , 7:52pm
post #3 of 22

I like to use a Swiss Meringue Buttercream style recipe - it's less sweet. But for a frosting already made I've heard two things help.

1. A bit of salt sometimes cuts the sweetness. NOT TOO MUCH. Add a little at a time.
2. Lemon juice can cut it too. Add a little at a time to try.

Or maybe some other flavoring - strained unsweetened raspberry puree, maybe lime or orange. Citrus may help.

Good luck.
Pat

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tiggy2 Posted 30 Jun 2009 , 7:52pm
post #4 of 22

Unfortunately BC is made with sugar and it's going to be sweet. You try using a little salt but be sure to dissolve it in your liquid. You could also try swiss meringue. It's less sweet but it doesn't crust.

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PattyT Posted 30 Jun 2009 , 7:53pm
post #5 of 22

I like to use a Swiss Meringue Buttercream style recipe - it's less sweet. But for a frosting already made I've heard two things help.

1. A bit of salt sometimes cuts the sweetness. NOT TOO MUCH. Add a little at a time.
2. Lemon juice can cut it too. Add a little at a time to try.

Or maybe some other flavoring - strained unsweetened raspberry puree, maybe lime or orange. Citrus may help.

Good luck.
Pat

 PattyT  Cake Central Cake Decorator Profile
PattyT Posted 30 Jun 2009 , 7:54pm
post #6 of 22

I like to use a Swiss Meringue Buttercream style recipe - it's less sweet. But for a frosting already made I've heard two things help.

1. A bit of salt sometimes cuts the sweetness. NOT TOO MUCH. Add a little at a time.
2. Lemon juice can cut it too. Add a little at a time to try.

Or maybe some other flavoring - strained unsweetened raspberry puree, maybe lime or orange. Citrus may help.

Good luck.
Pat

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PattyT Posted 30 Jun 2009 , 7:58pm
post #7 of 22

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

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PattyT Posted 30 Jun 2009 , 7:59pm
post #8 of 22

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

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PattyT Posted 30 Jun 2009 , 8:00pm
post #9 of 22

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

 PattyT  Cake Central Cake Decorator Profile
PattyT Posted 30 Jun 2009 , 8:01pm
post #10 of 22

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

 PattyT  Cake Central Cake Decorator Profile
PattyT Posted 30 Jun 2009 , 8:02pm
post #11 of 22

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

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2SchnauzerLady Posted 30 Jun 2009 , 8:03pm
post #12 of 22

PattyT - don't worry about the quad post - it's happening to all of us today - very frustrating! Even clicking once will put your response on several times.!

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__Jamie__ Posted 30 Jun 2009 , 8:04pm
post #13 of 22

Yep. Swiss Meringue, it's to die for.

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__Jamie__ Posted 30 Jun 2009 , 8:05pm
post #14 of 22

Yep. Swiss Meringue, it's to die for.

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sweetsadiecakes Posted 30 Jun 2009 , 8:10pm
post #15 of 22

I love SMB! Can you put swiss meringue under fondant?

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Traycee Posted 30 Jun 2009 , 8:13pm
post #16 of 22

I use salted butter and for liquid I use heavy whipping cream. All other ingredients are the same as yours (sometimes I use 2 1/2 sticks salted butter). HTH

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Traycee Posted 30 Jun 2009 , 8:14pm
post #17 of 22

I use salted butter and for liquid I use heavy whipping cream. All other ingredients are the same as yours (sometimes I use 2 1/2 sticks salted butter). HTH

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Traycee Posted 30 Jun 2009 , 8:15pm
post #18 of 22

I use salted butter and for liquid I use heavy whipping cream. All other ingredients are the same as yours (sometimes I use 2 1/2 sticks salted butter). HTH

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__Jamie__ Posted 30 Jun 2009 , 8:30pm
post #19 of 22

Absolutely, it's what I put under mine!

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__Jamie__ Posted 30 Jun 2009 , 8:31pm
post #20 of 22

Absolutely, it's what I put under mine!

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__Jamie__ Posted 30 Jun 2009 , 8:32pm
post #21 of 22

Absolutely, it's what I put under mine!

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__Jamie__ Posted 30 Jun 2009 , 8:33pm
post #22 of 22

Absolutely, it's what I put under mine!

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