Okay so I am making the cinnamon roll flavor cake that macs mom posted a while back in the forums. My normal buttercream is the traditional wilton recipe equal parts butter and shortening, this buttercream can be a little too sweet. So with the cinnamon roll cake I am wondering if there is a less sweet frosting out that that crusts that I could make to decorate this cake with? I do not have access to hi ratio shortening, so if there is anyone out there that can help me I would really appreciate it!
Not really. Try adding some popcorn salt, that can cut the sweetness.
The crusting comes from the fat sugar ratio. Less sugar/ sweetness = less crusting.
I love my buttercreme recipe, it is not too sweet and crusts very well. I do not use butter in my recipe, but Butter Flavor. This recipe makes plenty enough to frost a 1/2 sheet cake or about 48 cupcakes with a little left over
2 cups Crisco
2tsp meringue powder
1tsp popcorn salt
6-8Tbsp lukewarm water
1Tbsp Vanilla Extract
1Tbsp Butter Flavor
8 cups powdered sugar
Put together the Crisco, popcorn salt, vanilla and butter flavor, mix until well combined, gradually add the powdered sugar mixed with the meringue powder one cup at a time. After each cup I mix on medium speed and add the water per Tbsp until I ger the consistency I want for the job I am using it for. For frosting an entire cake I usually end up using about 8 Tbsp water. If you want stiffer frosting (for piping flowers, etc) I would only use about 5-6 Tbsp of water. I mix for about 5 minutes on high and "fluff" it up a bit. It is very creamy when you mix it on high, but once you frost with it, it crusts beautifully. Hope this works for you as well as it does for me. This is my "go to" frosting for everything I do, from wedding cakes to flowers, my customers always ask for that "good frosting, you know the buttercreme kind."