Different Frostings

Baking By epeng Updated 9 Dec 2010 , 11:33pm by Pheebs24

epeng Posted 29 Nov 2010 , 1:16am
post #1 of 25

hi there. im a newbie and im trying to find a recipe for frosting/icing that suits my taste. i tried buttercream but it's too sweet, i tried royal icing, too sweet, too! i tried sweetened whip cream but the stuff melts right away. is there any frosting or icing that is not too sweet (and i dont like those that have shortenings) but holds its design for a long time. thank you in advance!

24 replies
mommynana Posted 29 Nov 2010 , 1:48am
post #2 of 25

hi, and welcome i use Indybebi`s buttercream its made with crisco but i love it it holds up to anything i like the way it holds up to heat and humidlty( allthou we dont have to worry about that for a while) u can find the recipe here on CC

wonderdust Posted 29 Nov 2010 , 2:30am
post #3 of 25

I also have the same issue. Anything I put confectioners sugar in, that is all I can taste no matter what else I put in. I have tried almost everything at this point and am at a loss. It is taking the joy out of baking and I don't know where else to turn. Are there any alternatives to buttercream with confectioners sugar?

At this point the only thing I can stand is the boiled frosting.

retaunton Posted 29 Nov 2010 , 2:57am
post #4 of 25

Add salt, it will cut down the "too sweet" taste. Be sure to dissolve it in your liquid before adding. I just used the trial and error method of discovering what is the right amount for me. I start out with at least a teaspoon, dissolve it in my flavoring plus water or milk. Whatever liquid I am using.

I used sweetex for the first time recently and oh my! It really does make a difference. I will use it over my store brand shortening any day. I have always preferred the 1/2 butter and 1/2 shortening compared to the all shortening recipes. From now on it is 1/2 sweetex and 1/2 butter unless I am making roses.

momto2pottsy Posted 29 Nov 2010 , 3:12am
post #5 of 25

I agree with mommynana; I only use IndyDebi's recipe and it's absolutely delicious! It's the perfect amount of sweetness and holds up beautifully. It's the only bc I use and everyone loves it!

mommynana Posted 29 Nov 2010 , 3:14am
post #6 of 25

may i ask what is sweetex??

retaunton Posted 29 Nov 2010 , 3:42am
post #7 of 25

It is hi-ratio shortening. It makes a creamier frosting. You don't have that after taste or after effect that using vegetable shortening does. If I use vegetable shortening I get a store brand that still has both the sat and trans fats.

cakeythings1961 Posted 29 Nov 2010 , 3:45am
post #8 of 25
Quote:
Originally Posted by epeng

hi there. im a newbie and im trying to find a recipe for frosting/icing that suits my taste. i tried buttercream but it's too sweet, i tried royal icing, too sweet, too! i tried sweetened whip cream but the stuff melts right away. is there any frosting or icing that is not too sweet (and i dont like those that have shortenings) but holds its design for a long time. thank you in advance!




Which buttercream recipe did you try? There are so many! Everybody seems to have their favorite, and you'll get lots of opinions about which is "best."

I've tried Indydebi's, but it's the sweetest bc I've ever used due to it's high powdered sugar to fat ratio--my family doesn't like it at all, but some CCers swear by it! I've tried IMBC, but some people don't like the over-powering butter flavor, and it's hard to work with sometimes because it doesn't crust.

I love to use Edna's crusting cream cheese bc....it's not too sweet at all. It doesn't go with every flavor of cake, but it's amazing on chocolate and spice cakes, as well as red velvet and carrot cakes.


SharonK1973 Posted 29 Nov 2010 , 4:02am
post #9 of 25

I have found that when I combine Indydebi's buttercream and Swiss Merengue, I get the best of both worlds. Wonderful consistency, not too sweet and very light. You can look in my photos... I just posted a photo of what it looks like after the two are combined!

cakeythings1961 Posted 29 Nov 2010 , 4:11am
post #10 of 25
Quote:
Originally Posted by SharonK1973

I have found that when I combine Indydebi's buttercream and Swiss Merengue, I get the best of both worlds. Wonderful consistency, not too sweet and very light. You can look in my photos... I just posted a photo of what it looks like after the two are combined!




I had no idea you could do this! Very interesting idea. icon_smile.gif

KatsSuiteCakes Posted 29 Nov 2010 , 4:23am
post #11 of 25
Quote:
Originally Posted by SharonK1973

I have found that when I combine Indydebi's buttercream and Swiss Merengue, I get the best of both worlds. Wonderful consistency, not too sweet and very light. You can look in my photos... I just posted a photo of what it looks like after the two are combined!





You are a genius!!! Can't wait to try this icon_smile.gif

mommynana Posted 30 Nov 2010 , 2:57am
post #12 of 25

thank you, retaunton

imagenthatnj Posted 30 Nov 2010 , 3:23am
post #13 of 25

Italian Meringue Buttercream (egg whites, sugar, butter + flavorings).
It's out of this world delicious.


ChristyCakes77 Posted 2 Dec 2010 , 3:52pm
post #14 of 25

My favorite buttercream recipe is from My Sweet & Saucy Shop and it gets rave reviews!

http://www.mysweetandsaucy.com/2008/02/my-favorite-vanilla-buttercream-recipe/

Sweet_Toof Posted 3 Dec 2010 , 10:15am
post #15 of 25

try the Swiss Meringue Buttercream - search on here in recipes.
I was having the same problem as you, and I also found the buttercream to be grainy on most occasions and also just too heavy.
This buttercream is SO light and smooth.
It calls for egg whites to be whisked over heat with sugar, which melts down all that grain sugar.
It is a bit glossy which is a shame because sometimes its nice to have an icing with a matte-finish

Ambar2 Posted 3 Dec 2010 , 11:37am
post #16 of 25

ometimes I get requests for a not too sweet frosting, being that Im so used to making crusting buttercream I had to find a not to sweet frosting so here's the one I use, its from "obsessed with baking blog"

Flour frosting

1/4 cup flour
1 cup sugar
1 cup milk
1 cup butter cut in cubes (My butter was cool and firm, but I could still leave an indent when I pressed my finger into it)
1 tsp vanilla
pinch of salt

1. In a medium heavy-bottomed saucepan, whisk the sugar, flour, salt together. Add the milk and cook over medium heat, whisking occasionally (I had to whisk constantly or else it started to stick and clump at the bottom) until the mixture has thickened into a paste and slightly bubbly at edges (You probably don't want it boiling because we all know how boiled milk tastes..)

2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.

3. Add the vanilla and continue mixing until combined.
If you still find it too sweet play around with the milk/flour mixture to adjust to taste, or just reduce the sugar...Hope this helps

Ambar2 Posted 3 Dec 2010 , 11:42am
post #17 of 25

Sorry typo in the beginning, I was trying to fight off my kids. LOL

epeng Posted 5 Dec 2010 , 8:31am
post #18 of 25

thank you so much for all of your suggestions!!! i cant believe you guys really helps even if im a newbie... thank you again! im giving it all a try! maybe ill start with the easiest one to do... icon_biggrin.gif

Pheebs24 Posted 5 Dec 2010 , 11:48am
post #19 of 25

Hi everyone,

Paardon me, but i want to know if Indybebi's BC, a crusting buttercream or what? I need a buttercream icing for cupcakes that is creamy at the same time will hold the design.

icon_cry.gif

Thank you and hoping to hear from someone.

SharonK1973 Posted 5 Dec 2010 , 9:03pm
post #20 of 25

Yes... Indydebi's Buttercream is crusting.

I just also wanted to say that combining her frosting with IMBC or SMBC as I mentioned earlier, tastes soooo good! Its like eating firm whipped cream. It melts in your mouth, yet it holds it's shape perfectly. It is also really easy to handle for frosting, filling, piping, decorating and even combining with jams/preserves,ganache.

Sweet_Toof Posted 5 Dec 2010 , 10:40pm
post #21 of 25

Is crusting for under fondant only, is it best to use a different recipe for the tops of cupcakes?

Pheebs24 Posted 6 Dec 2010 , 3:49am
post #22 of 25

Hi SharonK,

How did you mix Indybebi's BC with IMBC or SMBC? Is it possible to give me your recipe? I'm really looking for an icing perfect for cupcakes that will take the form/design at the same time creamy.

Thank you in advance.

SharonK1973 Posted 9 Dec 2010 , 3:01am
post #23 of 25

Pheebs... sorry it took me so long to get back to you... had finals at school. This would be an excellent frosting for cupcake swirls! What I do is make a batch of Indydebi's Frosting and set that aside, then I make a batch of IMBC. When the IMBC is done, I start adding Indydebi's to it just the way I added the butter to the IMBC and just keep the mixer going. The IMBC frosting recipe is one I got off of here. You can do a search for it. If you can't find it, let me know and I will send it to you.

MaryAllison Posted 9 Dec 2010 , 3:33am
post #24 of 25

Thank you for sharing!

Pheebs24 Posted 9 Dec 2010 , 11:33pm
post #25 of 25

Hi SharonK1973,

I'm so excited to try this misture of frostings. Thank you so much. I hope this would solve my problem.
icon_biggrin.gif

Quote by @%username% on %date%

%body%