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

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

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

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

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

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

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

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.

 

http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html

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

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

What exactly have you tried. 

BeesKnees578 Posted 26 Feb 2014 , 11:49pm

Heirloom Frosting is delicious and not sweet.

TheNerdyBaker Posted 27 Feb 2014 , 1:44am

Quote:

Originally Posted by cupadeecakes 
 

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.  

 

Of course!  I have picked up quite a few nice tricks from your blog.  You were definitely a great resource for me as I was learning, and I still pick up tricks from your blog every now and again =D

Eachna Posted 27 Feb 2014 , 2:01am

Cooked flour icing is much less sweet than buttercream.

craftybanana Posted 27 Feb 2014 , 2:33am

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=http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/]http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/[/URL]. I find it too buttery for my taste, but he loves it.

TheNerdyBaker Posted 27 Feb 2014 , 2:46am

Also try this blog post on for size.

 

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

 

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.

BeesKnees578 Posted 27 Feb 2014 , 7:13pm

Quote:

Originally Posted by TheNerdyBaker 
 

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.

 

http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html


 I am making this as we speak...it's soooo thick!  And it is a bit too sweet for my taste, so I will try adding a little more buttermilk get it thinned a little.  I let my butter sit out overnight, but because it's so friggin cold here, I think it just didn't feel like softening up!

 

I just wanted to try this one because I use 1/2 butter, 1/2 shortening in my ABC and I am trying to get away from using shortening.  It's gross, but I have never had any complaints about my regular 50/50 mix. 

 

BW's recipe is MUCH sweeter than mine.  Let the experimentation begin!

AnnieCahill Posted 27 Feb 2014 , 8:50pm

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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