I need some help I just got a cake order and thet are asking for the least sweetest frosting on the cake!! does anybody have any suggestions???
I always do buttercream any ideas to make that less sweet???

use the wilton extra special buttercream with the whipping cream and use butter flavoring it cuts the sweetness quite a bit

People say using salted butter, or adding a little salt, or citrus helps cut the sweetness, but really, you should use Italian Meringue Buttercream. Its way less sweet, but it tastes amazing and its SO easy to work with! There is a recipe on this site, or a lot of people use Martha Stewart's recipe.

I'm interested in trying the Italian Meringue BC. I've been reading rave reviews about it on here. My concern is that I also read the hot sugar does not heat the eggs enough to prevent salminila. Does anyone know anything about this? Also, does the IMBC crust? Can I use it on a cake that I am putting a FBCT on?

IMBC doesn't crust, and I think it's Just Whites that you can use to make the icing. They're pasteurized egg whites so the risk of salmonella is decreased considerably.

Also, as far as the salt is concerned, I disagree with the idea that it makes it less sweet. Salt enhances all flavors, including sweetness. The best example I can think of is oatmeal. I love sweet oatmeal, but I don't want to use too much sugar so I salt it a bit and I get the same sweet taste with about half the sugar.

lol, I personal desagree that salt "cuts the sweetness" too, but a lot of people say they think it does.

As for salmonella concerns, you can get pasturized eggs or egg whites, or you can "cook" the whites over a double boiler while whisking CONSTANTLY and get them up to temp to kill the bacteria with out acctually cooking them. just use a thermometer. I'm sure you could find more detailed instructions online somewhere.

Also, IMB does NOT crust, but it gets really really hard if you refridgerate or freese it, so... I 'm not sure if you could still do a BCT. Maybe try it and see?

I don't know where that idea started...adding salt to cut the sweeteness? I've heard it so many times and I just figured my tastebuds were off. Glad to see I'm not alone Anytime I add salt or use salted butter, it makes the buttercream sweeter. It's like salting watermelon...brings out the sweetness.

In my experience, you can make a Wilton style BC (half butter/half shortening) less sweet by using unsalted butter, a little less sugar (1/4 Cup or so less), more thinning liquid (I use warm water) and beat/mix it longer until it's light and fluffy. It still crusts too but it takes longer.

I wonder... would it work to replace some of the powdered sugar in regular BC with cornstarch? That would definatly cut the sweetness, but would the texture be ok? Has anyone tryied this? I know that powdered sugar contains a small persentage of corn starch, but i also know how sticky cornstarch gets when mixed with liquid... but maybe it would be ok if you only replaces 1/2-1 cup?? just a random thought I guess....

I haven't tried this at all, but the cut-the-sweetness discussion came up at one of our cake club meetings, and two of the members said they add up to a tablespoon of cake flour to the buttercream to tone it down.

Like I said, I haven't tried it, but it sounds like it's worth a try.

Deanna

I have been experimenting with this FOREVER. I STILL can't find a buttercream that's just what I've been looking for. The issue for me is trying to find one that can be mass produced without needing a production line and tons of ingredience and time.

thank you everybody so much for all your answers, i guess there i'm gonna have to try what all you said. thanks