bliesner71 Posted 16 Jul 2013 , 3:10am
post #1 of

Every time I make buttercream, cream cheese or marcopone frosting its too sweet and too loose. How do I make it thicker with out making it too sweet? I follow the directions exactly but then its too loose so I add powder sugar and then it gets too sweet. What am I doing wrong?

Help!!!!
Susan

 
9 replies
bct806 Posted 16 Jul 2013 , 3:28am
post #2 of

AIf it is too loose then it definitely needs the extra ps. Are you using any salt? I use salted butter to make mine instead of adding salt to it. Then I add a 1/2-1 tsp lemon juice. The acid balances out the sweetness. People are always commenting on how much they love that my buttercream isn't too sweet. HTH

Annabakescakes Posted 16 Jul 2013 , 3:44am
post #3 of

A

Original message sent by bct806

If it is too loose then it definitely needs the extra ps. Are you using any salt? I use salted butter to make mine instead of adding salt to it. Then I add a 1/2-1 tsp lemon juice. The acid balances out the sweetness. People are always commenting on how much they love that my buttercream isn't too sweet. HTH

I wouldn't add more powdered sugar, I would add less liquid.

bliesner71 Posted 16 Jul 2013 , 4:10am
post #4 of

I'm not putting any liquid in it, 

morganchampagne Posted 16 Jul 2013 , 6:46am
post #5 of

ASince you're not adding liquid I'm rather surprised that its too thin...but really there's not another way I can think of besides adding PS to remedy your issue. Salted butter, lemon juice,popcorn salt may allow for more PS without it being "too sweet"

But in reality that kind of buttercream is meant to be cloyingly sweet. I see alot of ppl trying to make a round peg fit in a square hole when it comes to this frosting. You may consider trying a different style of buttercream all together.

Annabakescakes Posted 16 Jul 2013 , 6:48am
post #6 of

APerhaps you should could share your recipes to get better suggestions? I don't get it. I add liquid to my icing, though just a bit, and it is neither too sweet or runny.

bct806 Posted 16 Jul 2013 , 3:56pm
post #7 of

A

Original message sent by morganchampagne

Since you're not adding liquid I'm rather surprised that its too thin...but really there's not another way I can think of besides adding PS to remedy your issue. Salted butter, lemon juice,popcorn salt may allow for more PS without it being "too sweet"

But in reality that kind of buttercream is meant to be cloyingly sweet. I see alot of ppl trying to make a round peg fit in a square hole when it comes to this frosting. You may consider trying a different style of buttercream all together.

I disagree. It doesn't HAVE to be cloyingly sweet. If I can make it and have it just slightly sweet, that is what I am going to do. I am not a fan of overly sweet anything. I always look for ways to create balance. The salt and lemon juice do that.

If you aren't adding any liquid then it really shouldn't be too runny. I add about 2 tbs to mine and it isn't too runny. Letting us know how you make it could help quite a bit.

howsweet Posted 17 Jul 2013 , 2:11am
post #8 of

Maybe post the recipe - that may shed some light on what's going wrong.
 

sneakycakes Posted 18 Jul 2013 , 4:02am
post #9 of

AThe key to cream cheese frosting is to beat the butter until nice and creamy, add COLD cream cheese (right out of the fridge) and beat until it is just mixed, then add your sugar 1/2 at a time, only mixing until just blended. Then STOP...the more you mix at this stage, the looser it gets. Hopefully that helps!

vtanderson Posted 19 Jul 2013 , 6:14pm

Are you draining the Mascarpone on cheesecloth in the fridge for at least 12 hours?  If I don't drain mine long enough I get soggy cannoli from the excess

Quote by @%username% on %date%

%body%