Has anyone got request from clients asking to make less sweet or not to sweet butter-cream frosting?? Anyone has suggestions, guidance or recipe that could be helpful to fulfill such clienteles request.
Thanks in advance
Try this one.
But it doesn't crust. It's yummy and not as sweet as a full American Buttercream.
That is all I make. If a client wants that super-sweet taste in any dessert, they will not find it at my bakery.
I tired 1/2 butter and 1/2 shortening and I really liked it. I've also read that adding a pinch of fine popcorn salt cuts down the sweetness. I recently bought some. It was 99 cents for a 3 & 3/4 Mortons, which is about the size of a large salt shaker. I think next time I will grind my own salt the same way you can use your food processor to make granulated sugar finer.
I don't like buttercream at all , as here it has always been associated with cheap and nasty store bought cake. I find it to sweet personally. I recently tried an Italian Meringue buttercream and it was no where near as sweet and quite pleasant to taste. It is a bit more work to make but the results are worth it. I believe there are lots of recipes on here if you search the recipe section.