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Buttercream that is not sweet

post #1 of 27
Thread Starter 
I made one that is 3 cups shortening/butter, lessened the Crisco and added more butter and with 2 pounds of 10x, it's still too sweet for me. I added in about a 1/4 tsp. of salt, maybe more (I didn't measure...I know!) and it's still too sugary. Does anyone have a good bc recipe that is buttery and not sweet that will still crust (is that possible)?

Thanks!
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post #2 of 27
You might consider trying an Italian Meringue Buttercream. It tastes completely different than traditional bc. You can add liqueurs to cut back some of the butteryness if you need to . Martha Stewart has one on her site that lots of folks here swear by!
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #3 of 27
Try the Italian Meringue Buttercream. Anything with powdered sugar is going to be very sweet, and the taste seems to get worse with Crisco. Always use the best unsalted butter you can find, and you'll always be happy with the results.
post #4 of 27
Thread Starter 
Yes, I used unsalted. I think BC is just sweet and there isn't much I can do, one is just sweeter than another. ? Will IMBC crust for me?
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post #5 of 27
IMBC doesn't crust but it ices really well and it pipes like a dream. I really liked working with it the time I used it but it is so different from what people think of when they think " buttercream" that my crowd isn't in to it. But I am going to try adding a favored liqueur and see what happens!
IMBC doesn't use any powdered sugar or crisco. It uses egg whites, cooked sugar and butter.

Here is a link to the recipe:

http://www.marthastewart.com/page.jhtml?type=content&id=recipe1980&contentGroup=MSL&site=living
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #6 of 27
just a quick question....
is IMBC safe for children to eat? I'm a little scared about putting raw eggs in my frosting. Thanks.
post #7 of 27
Salt bring out the sweetness of anything with sugar in the recipe. Crop the salt and it might help too.

I don't use Crisco, so I've no idea if that makes it sweeter too, or not.
hahaha, whatever.
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hahaha, whatever.
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post #8 of 27
The sugar is heated to over 200 degrees but if it were me I would use a thermometer to make sure the egg whites reach at least 160 degrees. You can also buy packaged egg whites which are safe to use!
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #9 of 27
i too have also searched for a crusting buttercream that is not ridiculously sweet. I tried IMBC and love it for my adult cake. I still want a crusting icing because i can use the viva method to smooth it. I was unable to get as clean of an edge with the IMBC, but i dont know could have been doing something wrong.
post #10 of 27
I use IMBC all the time. I too am a little afraid of using raw egg whites so I use merigue powder. It works the same. A lot of my customers prefer the less sweet taste of IMBC.
post #11 of 27
Thread Starter 
Thanks everyone, I'm going to try it. Will it smooth out well at least with a hot spatula?
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post #12 of 27
AlamoSweets, how do you substitute and doesn't affect the taste?
post #13 of 27
Quote:
Originally Posted by vitade

AlamoSweets, how do you substitute and doesn't affect the taste?


It does effect the taste. In order for it to come out right you must use a good egg and a good butter.

One time I tried a different butter (it was less expensive) and threw the whole batch out it was that bad.
post #14 of 27
How does the IMBC Take coloring. I would think, rather well. Or do I need a special candy coloring, rather than the icing color??

I'd be interested in trying it. I love merrangue, French, American, and never tried Italian. It sounds scrummy!!
Giving water to the dead, drink what I used to be. Now the cups gone sour, since you tasted me. -- Ego Likeness
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Giving water to the dead, drink what I used to be. Now the cups gone sour, since you tasted me. -- Ego Likeness
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post #15 of 27
Not sure but I do add almond flavoring with a little vanilla. It has always been a hit. One of my most particular clients requests it everytime.
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