I have been on the search for a buttercream recipe that is not too sweet but will still allow me to make borders and flowers too. Any advice would be appreciated.
Thanks
Mamatina
French and Italian buttercream is a lot less sweet than the stuff that is made with shortening. At the same time it is a little bit harder to work with because it tends to melt quicker, so you wouldnt want to work with it in summer. They taste a LOT better than shortening buttercreams BUT they do not crust.
There are several recipes available on this website.
Nati
Hello there. I have tried about 5 different buttercreams (except have not tried the Italian or Swiss Meringue yet) and 4 of them were too sweet except for one. This is the link here on CC: But use the butter and crisco method not the all butter part which is this method: 1/2 cup (1 stick) butter and 1/4 cup shortening.
http://www.cakecentral.com/cake_recipe-1610-No-Crust-Buttercream-Icing.html
It is the best BC I have tasted and I'm not lying. It is not sweet like all the others I have tried. It is my all time favorite BC recipe so far. It does not crust but you can make it crust if you put in about 2 tsp. of meringue powder. And it is not a stiff BC, it is sort of fluffy. I have quite a few diabetics in my family and they love this BC.
Good luck in finding your favorite.
~Josie
I just recently (for Mother's Day) made a cake with the italian meringue buttercream recipe on Cake Central and let me tell you.......it's the most beautiful , fluffy, easy to smooth, shiny frosting and it's not too sweet at all......almost tastes like whipped cream.......except it's rich like buttercream, I've never tasted anything like it...it's wonderful....it's a little work compared to regular ol' buttercream but well worth it!!! The two tiered cake in my photos with the purple/blue roses was made using it!
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