Totally "not Sweet" Frosting

Baking By KMianecki Updated 24 Jan 2012 , 1:21pm by KMianecki

KMianecki Posted 24 Jan 2012 , 12:56am
post #1 of 6

Hello all!

I recently made a delicious cupcake creation that would go great with a very "unsweet" frosting. There is a local bakery in town that does a Lavendar flavored frosting that is very unsweet, yet yummy. I'm looking to create this same frosting, but with rosewater. Does anyone have a recipe for not so sweet frosting that I could add the rosewater to? I tried searching through the recipes on the site, but came up empty handed.

Thanks!

5 replies
cheesecakes-galore Posted 24 Jan 2012 , 1:19am
post #2 of 6

What are you wanting to base the frosting on? One of my favorites is a cream cheese frosting mixed with whipping cream. It comes out very light and not very sweet. You can add just about any flavoring you like to this.

KMianecki Posted 24 Jan 2012 , 1:49am
post #3 of 6

Thanks for responding! This frosting will be going on a jasmine flavored cupcake. I'm really trying to capture the natural "floral" favors......and not the sugary sweetness icon_smile.gif. I like your idea of using the cool whip, but these will most likely be left out for quite a few hours and I'm not too sure how that will hold up. The frosting at the local bakery I was referring to is a lavendar frosting on a hibiscus cupcake. The frosting is totally unsweet and almost unusual. Any suggestions would be greatly appreciated. I just whipped up a batch of buttercream and put it on my jasmine cupcakes. It was SOOOOOOO sweet you could no longer taste the cupcake let alone the jasmine....

cheesecakes-galore Posted 24 Jan 2012 , 2:08am
post #4 of 6

Do you add salt to your buttercream? A pinch of salt helps to cut the sweetness. Also you can mix the buttercream with whipped cream to help cut the sweetness too. Hope that helps.

pmarks0 Posted 24 Jan 2012 , 3:21am
post #5 of 6

You haven't mentioned if you're making an icing with powdered sugar. It sounds like it could be based on the sweetness. You may want to try a Swiss Meringue butter cream. I've used a recipe found here, but my go to SMBC recipe is FromScratchSF's which she posts on her blog as a tutorial if you've never made one. IT's smooth, silky and not too sweet. It may be what you want to use.

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

KMianecki Posted 24 Jan 2012 , 1:21pm
post #6 of 6

Yes, I am using 2.5 cups of powdered sugar in the previous recipe. I'm going to give the SMBC a whirl!

THANK YOU!!!! icon_smile.gif

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