cake icing

Baking By tonya62 Updated 27 Feb 2014 , 8:50pm by AnnieCahill

tonya62 Posted 26 Feb 2014 , 3:12am
post #1 of 16

Hi Im new to the group. I have tried several icing receipes and they are just to sweet . Can someone please share one that is not so sweet but creamy and good also. Maybe I am just not making correctly. thanks in advance.

15 replies
AnnieCahill Posted 26 Feb 2014 , 3:18am
post #2 of 16

AHave you tried a meringue buttercream? I use Warren Brown's recipe which you can find on YouTube. You can also try decreasing the sugar in your recipe if you don't care about crusting. I will usually add lemon juice and salt to my powdered sugar based recipe (I use a couple different recipes) to cut the sweetness. You can experiment with many different recipes if you don't rely on crusting for a smooth finish.

tonya62 Posted 26 Feb 2014 , 3:28am
post #3 of 16

ANo Annie I havenf tried a meriingue.I decorated years ago and have jusf ddciddx to play with it some.Things have changed so much I haven't decorated in at least 28 years they didn't dofondant ba k then .I haven't attempted it yet still trying to figure out a Icing I like .Thanks so much for the' input .I appreciate any tips I can get

tonya62 Posted 26 Feb 2014 , 3:33am
post #4 of 16

sorry for all the typos I was on my phone and some of the letters don't work and they stick.

AnnieCahill Posted 26 Feb 2014 , 3:38am
post #5 of 16

AOk, maybe experiment with some powdered sugar based icings first before jumping into a meringue buttercream. The meringue recipes can be tricky for some people starting out. Things have changed quite a bit! Fondant was kind of an exotic thing when I first started a long time ago.

tonya62 Posted 26 Feb 2014 , 3:42am
post #6 of 16

Thanks I tried about 4 different icings 2 weeks ago . Im still searching for the perfect one that I like .Thanks again'

TheNerdyBaker Posted 26 Feb 2014 , 7:28am
post #7 of 16

I am actually quite a fan of Bronwen Webbers recipe for typical ABC.


1 lb unsalted butter

2 lb sifted powdered sugar

1/4c buttermilk with 1/4 tsp salt dissolved in it

2 tsp vanilla


The buttermilk really cuts down the sweetness of the finished ABC.


Cupadeecakes also has a really good traditional ABC using cream instead of the buttermilk, but she whips it for almost 10 minutes to incorperate air, thereby making it less sweet.

cupadeecakes Posted 26 Feb 2014 , 2:53pm
post #8 of 16

Thanks for the link love, NerdyBaker!  A little salt will help cut that sweetness too, but my ABC icing is still the sweetest icing I use.  OP may want to try some meringue icings - Swiss, Italian French, etc.

MBalaska Posted 26 Feb 2014 , 10:59pm
post #9 of 16

What exactly have you tried. 

BeesKnees578 Posted 26 Feb 2014 , 11:49pm
post #10 of 16

Heirloom Frosting is delicious and not sweet.

Eachna Posted 27 Feb 2014 , 2:01am
post #12 of 16

Cooked flour icing is much less sweet than buttercream.

craftybanana Posted 27 Feb 2014 , 2:33am
post #13 of 16

AMy husband doesn't like sweet icing, so I make Swiss Meringue Butter cream. I find that it's not tricky to make once you get the hang of it. I use pasteurized egg whites in mine to make it a bit easier. The recipe I've been using is [URL=][/URL]. I find it too buttery for my taste, but he loves it.

TheNerdyBaker Posted 27 Feb 2014 , 2:46am
post #14 of 16

Also try this blog post on for size.


Its the SMBC from Beyond Buttercream (formerly FromScratchSF).  She guides you through each step and gives you scientific reasons to be doing what you need to be doing.  She is a cake goddess in my opinion, and I have learned SOOO much from her.


SMBC is my buttercream of choice, and I can bet that once you try it out and master the technique it will be yours as well.

AnnieCahill Posted 27 Feb 2014 , 8:50pm
post #16 of 16

I use 1.5 lbs of butter to 2 lbs of powdered sugar.  Usually I don't use a full two lbs of sugar.  It doesn't crust but that works for me.

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