ASo I tried the Indydebi's buttercream & I loved the way it spread & everything but it tasted like really sweet to me... Did I do something wrong? I hear great things about it!
AIt will be sweet. There is 2 pounds of sugar after all. I tried it for the first time last week and I didn't use all of the 2 pounds. I think I used around 1.5 pounds and then played with the quantity of milk instead.
AYeah I know it's going to be sweet but it was really overwhelming to me. Did it turn out okay the way you made it? [@]MKC[/@]
In my opinion, it taste a lot like the buttercream used for store bought cakes (not a bad thing at all...it's really good).
I usually use Swiss meringue buttercream. I think I will use Indydebi's for children's cakes or when the weather is humid and very warm.
AFor me, substituting some salted butter for the shortening helps cut the sweet.
I used to make Indydeb's recipe all the time...I ALWAYS added 1/2 tsp. salt and decreased the powdered sugar to 6 cups.
A[@]MKC[/@] Yeah that's what I was thinking! It tasted like canned frosting but sweeter.
[@]vldutoit[/@] Ah that's a good idea!
[@]FlourPots[/@] Did it turn out pretty good? I love the consistency of it but not the flavor!!
Thank you all so much I don't know what I would do without this site!
It always turned out great and not too sweet with the tweaks I mentioned.
(I only stopped making it because I found one I love even more...the marshmallow bc from Jessicakes)
A[@]FlourPots[/@] Okay cool!
Hmm I haven't heard of that one!
FlourPots, where can we find the recipe of the marshmallow bc from jessicakes?
AYou can find it on her blog in the "commonly asked questions" section.
If you reduce the sugar in Indy's recipe it won't have the same consistency. That's what makes her recipe crust so well, because there's so much powdered sugar in it. I would also use salted butter and add some salt.
Yes...the recipe is on her blog...
Scroll down to: "What buttercream do you use?"
It's the second one...
This is THE BEST tasting buttercream ever!
I add 1/2 tsp. salt
I use 2Tb + 1 tsp (instead of the 3 listed) of Vanilla because I use Vanilla Bean Paste (Nielsen-Massey)
I use Kraft brand marshmallow cream
I've never tried the cream cheese version, but I have decreased the vanilla and added lemon oil & coconut flavoring (together)...OMG...sooo good!
ACan't wait to try this! After I make my next cake order! [@]FlourPots[/@]