nancylee61 Posted 2 Jun 2013 , 9:59am
post #1 of

AMorning, I was going to make the cake for my niece's engagement party, but decided to go,with a pro, because my husband insisted that my buttercream recipe was much too sweet! I used this recipe: http://savorysweetlife.com/2010/03/buttercream-frosting/

Yes, it was sweet, but it was creamy, smooth and tasted silky.

The baker who made the cake did a beautiful job piping the roses, but it tasted a bit grainy and I definitely tasted shortening. I didn't like it at all, compared to the recipe I used. I am a bit of a purist, and don't like the idea of shortening in frosting. I keep picturing eating Crisco right from the can. So my question is: is there a buttercream frosting that is made with butter, but less sweet? I am willing to try the Swiss and Italian, but really I am looking for a simple, easy one Ike the one I made.

Thank you in advance, Nancy

20 replies
nancylee61 Posted 2 Jun 2013 , 10:29am
post #2 of

AOh, and my red velvet cake was the Martha Stewart recipe, from scratch. It tasted a bit chocolatey, delicious, and was dense, but a wee bit dry. I think I overcooked it, as when I checked it at the recommended time, it was still really wet in the middle, and I figured it would need another 10 minutes, which was too long.

The bakery's cake was moist and light. Didn't taste the cocoa at all. I like mine, but would like it a little more moist. Ideas? Thanks much, Nancy

nancylee61 Posted 2 Jun 2013 , 9:47pm
post #3 of

AAnyone???

rdjr Posted 2 Jun 2013 , 10:08pm
post #4 of

Honestly, buttercream is supposed to be sweet. You could reduce the amount of sugar in he recipe but it will no longer crust.

AnnieCahill Posted 2 Jun 2013 , 10:10pm
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I use the Martha Stewart recipe and I actually reduce the oil by 1/2 cup because I think it's too much.  I bake it at 325 and use the baking strips on the outside of the pan.  You may just need to pull it out a little earlier next time.

 

As for the buttercream, yes it's possible to make a "simple" buttercream with powdered sugar and butter.  I make both Italian and powdered sugar based recipes.  My PS recipe uses all butter.  You may want to reduce the sugar.  Do you need the recipe to be crusting?  If so that can cause a problem depending on how you smooth your cakes (if you reduce the sugar).  I just use a flat scraper and I never have an issue with that.  My recipe is only slightly crusting.  I would begin by reducing the sugar, then use a teaspoon of popcorn salt (it's very fine) during the creaming process.  I also use a few teaspoons of lemon juice to cut the sweetness.

nancylee61 Posted 3 Jun 2013 , 12:02am
post #6 of

AThank you so much for your advice! I know, buttercream should be sweet and buttery, right? My husband is crazy! :) Nancy

lorieleann Posted 3 Jun 2013 , 6:41am
post #7 of

he would probably really like the SMBC.  My husband doesn't like anything else (and clients are about 70/30 on the SMBC/ABC split).  I find that adding a few drops of almond and a bit more salt will make it taste a bit less sweet. 

nancylee61 Posted 4 Jun 2013 , 10:37am
post #8 of

AI have to try making the SMBC. Is it tricky?

AnnieCahill Posted 4 Jun 2013 , 1:12pm
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I use Warren Brown's recipe for IMBC.  You can find it on YouTube with VERY detailed instructions.  I use a lot of vanilla and 1/2 cup extra sugar in mine.

KathleenC Posted 4 Jun 2013 , 5:41pm
Quote:
Originally Posted by nancylee61 

I have to try making the SMBC. Is it tricky?

Try Sweetapolita's recipe.  I found her directions really easy to follow.  It's a bit time-consuming (all that butter-cutting and whisking of egg whites, etc.), but the result is delicious - quite buttery and not too sweet, if that's what you're looking for.

 

http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

nancylee61 Posted 4 Jun 2013 , 11:03pm

AThank you, ladies!

Spooky_789 Posted 5 Jun 2013 , 5:24pm

I like using Jennifer Bratko's SMBC.  She gives a picture tutorial of how to make it, along with a very good scientific explanation of the emulsion process that SMBC goes through. Check it out.  http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

nancylee61 Posted 5 Jun 2013 , 8:58pm

AThank you! I am going to try this recipe this weekend!

kd005 Posted 6 Jun 2013 , 6:52am

AHi I was wondering if anyone can give me a good buttercream recipe using alpine shortening. I was told this is very good for frosting. Thankyou

vgcea Posted 6 Jun 2013 , 7:59am

ASugarShack's buttercream uses high ratio shortening (which is what Alpine is).

cakefat Posted 6 Jun 2013 , 12:14pm
Quote:
Originally Posted by AnnieCahill 

I use Warren Brown's recipe for IMBC.  You can find it on YouTube with VERY detailed instructions.  I use a lot of vanilla and 1/2 cup extra sugar in mine.

 

I used his youtube video on IMBC when I first learned how to make IMBC. I think I watched it twice because I was worried that it would be difficult and I would mess it up..but I have to say, I think it's fairly easy to do. I still make IMBC predominately and it's not a big time consumer or a pain to make.  I am a bit heavy handed on the vanilla as well.

 

also - I think it's less sweet than powdered sugar bc but it's still sweet, smooth and silky. 

BatterUpCake Posted 6 Jun 2013 , 12:49pm
Quote:
Originally Posted by kd005 View Post

Hi I was wondering if anyone can give me a good buttercream recipe using alpine shortening. I was told this is very good for frosting.
Thankyou

If any of you have a Harris Teeter in your area my roomie was told by her culinary instructor that they did not remove the trans fat which I believe is what "high ratio" is. So I use that...much cheaper than buyng shortening labeled high ratio...Not sure if it is true but I havent had any problems.

BatterUpCake Posted 6 Jun 2013 , 1:10pm

I have only made the IMBC once and it turned out perfectly. I flavored it with Lorann's strawberry Kiwi oil for a kids birthday party and my customer absolutely raved about it and immediately placed an order for a bridal shower cake. For my wedding Sat I am flavoring it with Lorann's Princess Emulsion.

vgcea Posted 6 Jun 2013 , 6:57pm

AHi Ratio shortening has emulsifiers. That, not trans fat content, is what makes it high ratio.

Original message sent by BatterUpCake

If any of you have a Harris Teeter in your area my roomie was told by her culinary instructor that they did not remove the trans fat which I believe is what "high ratio" is. So I use that...much cheaper than buyng shortening labeled high ratio...Not sure if it is true but I havent had any problems.

BatterUpCake Posted 6 Jun 2013 , 7:23pm

darn...I guess I need to look up emulsifiers

BatterUpCake Posted 6 Jun 2013 , 7:41pm

OK..I found my answer right here on CC! Trans fat shortening is creamier and more heat resistant. People use the high ratio because it has the same properties and  the trans fat kind is hard to find. The HT shortening still contains trans fat.

 

 

http://cakecentral.com/t/716213/help-walmarts-shortening-is-now-transfat-free

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