Hi everyone
I'm new to the forum and have a few queries regarding buttercream/frosting that I would be grateful if you could give me some advice on.
I am not a professional cake maker (I'm an accountant!) but I've offered to make my niece's cake for her birthday in a moment of madness to help my sister keep costs of the party down. It's a shimmer & Shine theme.
I plan to do a rosette cake for the bottom tier and a fondant covered top tier, I practised the rosette cake for a colleague's birthday (I will try and attach pics of the cake - if not I will set it as my profile pic) and it came out really well however the buttercream was a bit too sweet.
I used a youtube recipe of 1 part unsalted butter to 2 parts powdered sugar + a few tbsp milk + vanilla extract, and it piped really well it was just too sweet.
So now I'm panicking a bit because I was going to use that buttercream recipe on my niece's cake for the rosettes and also for under the fondant.
Please can you let me know of any alternative frostings that would pipe well for the rosettes and also for under the fondant that aren't intensly sweet? (They don't have to be the same I could make two types if it's more appropriate to use different frostings).
Thanks in advance.
Haylie
We're not big icing eaters in my family (no matter what icing it is), so I decided to experiment to see what will work that we all like. And I've found that lemon extract does the job. (My husband hates anything with lemon, but he doesn't know, because you can't taste it.) I use the same recipe as you (minus the milk) Sometimes I add about 2 drops of lemon extract. Sometimes depending on the cake, I add 8oz cream cheese, 1/2 - 1tsp of lemon extract, and 2 more cups of powdered sugar (of course that now means you have a little more buttercream lol)
Hi
Thanks for your reply.
So does the lemon/cream cheese take away the sweetness?
Would that buttercream still pipe well and also go well under fondant?
Sorry for the questions I'm new at this!
Thanks
Haylie
Another vote for adding lemon. It magically cuts the sweetness without tasting like lemon. I've done it several times (several different ways... Extract, juice, a little more, a little less) and it piped beautifully and held up well...
I do 2 cups of salted butter 6 cups icing sugar no milk and vanilla to taste not nearly as sweet
Yes! It cuts the sweetness, I've used it under fondant with no problems, and it pipes just as beautiful.
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