Am a novice cake maker & last night I made the Sylvia Weinstock buttercream dressing (egg whites, melted sugar, butter & vanilla). I only made 1/2 of her recipe & I did use salted butter when it calls for unsalted. I don't know if the before made a difference but the end result is nauseatingly too buttery tasting. Should I add powdered sugar ? Should I do more of the melted sugar & egg whites concoction? Please help, this cake is for Friday at work and yes, I want to show off.
I would try again with unsalted butter. The salt is what gives it the buttery taste. I use the recipe I found on here called "buttercream dream" It is easy (no cooking involved) and tastes really good.
Thank you. Now I know the difference between salted & unsalted butter. I tried that buttercream dressing and it is wonderful. I'm not even going to bother with Ms Weinstock's.
When I make a buttercream (I do use unsalted butter) I stop and taste it before I add the last stick or 2 of butter. Sometimes it doesn't need it. It makes a big difference.
Also, if when you made the frosting and poured in the hot sugar most of the sugar went to the bottom, or sides of the bowl, your frosting didn't absorb as much as it could have. That would make it taste less sweet and more buttery.
I am adding whipping cream little bit while making buttercream and it makes more fluffy and less buttery.
You can try it I hope it will help you.
that nasty shortening works well too...
it has no taste to it, so all you do taste is the sweetness of the frosting.
It is also colorless, as butter is yellow (if you are looking for a clean white buttercream)
One CC'er posted that she combines half IMBC and half BC--everyone seems to love it. I tried it, too, and like it, as well. It does have to be refrigerated, though. I've read that IMBC can be left out anywhere from 6-12 hours.
I tried a few "buttercream" icings and they do taste like your eating a stick of butter. I use the 1/2 butter, 1/2 crisco, 10X and everyone loves it. I will try that buttercream dream!