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Frosting too THIN or too SWEET or both. HELP!!!!!

post #1 of 10
Thread Starter 

Every time I make buttercream, cream cheese or marcopone frosting its too sweet and too loose. How do I make it thicker with out making it too sweet? I follow the directions exactly but then its too loose so I add powder sugar and then it gets too sweet. What am I doing wrong?

Help!!!!
Susan

 
post #2 of 10
If it is too loose then it definitely needs the extra ps. Are you using any salt? I use salted butter to make mine instead of adding salt to it. Then I add a 1/2-1 tsp lemon juice. The acid balances out the sweetness. People are always commenting on how much they love that my buttercream isn't too sweet. HTH
post #3 of 10
Quote:
Originally Posted by bct806 View Post

If it is too loose then it definitely needs the extra ps. Are you using any salt? I use salted butter to make mine instead of adding salt to it. Then I add a 1/2-1 tsp lemon juice. The acid balances out the sweetness. People are always commenting on how much they love that my buttercream isn't too sweet. HTH

I wouldn't add more powdered sugar, I would add less liquid.
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post #4 of 10
Thread Starter 

I'm not putting any liquid in it, 

post #5 of 10
Since you're not adding liquid I'm rather surprised that its too thin...but really there's not another way I can think of besides adding PS to remedy your issue. Salted butter, lemon juice,popcorn salt may allow for more PS without it being "too sweet"

But in reality that kind of buttercream is meant to be cloyingly sweet. I see alot of ppl trying to make a round peg fit in a square hole when it comes to this frosting. You may consider trying a different style of buttercream all together.
post #6 of 10
Perhaps you should could share your recipes to get better suggestions? I don't get it. I add liquid to my icing, though just a bit, and it is neither too sweet or runny.
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post #7 of 10
Quote:
Originally Posted by morganchampagne View Post

Since you're not adding liquid I'm rather surprised that its too thin...but really there's not another way I can think of besides adding PS to remedy your issue. Salted butter, lemon juice,popcorn salt may allow for more PS without it being "too sweet"

But in reality that kind of buttercream is meant to be cloyingly sweet. I see alot of ppl trying to make a round peg fit in a square hole when it comes to this frosting. You may consider trying a different style of buttercream all together.

I disagree. It doesn't HAVE to be cloyingly sweet. If I can make it and have it just slightly sweet, that is what I am going to do. I am not a fan of overly sweet anything. I always look for ways to create balance. The salt and lemon juice do that.


If you aren't adding any liquid then it really shouldn't be too runny. I add about 2 tbs to mine and it isn't too runny. Letting us know how you make it could help quite a bit.
post #8 of 10

Maybe post the recipe - that may shed some light on what's going wrong.
 

post #9 of 10
The key to cream cheese frosting is to beat the butter until nice and creamy, add COLD cream cheese (right out of the fridge) and beat until it is just mixed, then add your sugar 1/2 at a time, only mixing until just blended. Then STOP...the more you mix at this stage, the looser it gets. Hopefully that helps!
post #10 of 10

Are you draining the Mascarpone on cheesecloth in the fridge for at least 12 hours?  If I don't drain mine long enough I get soggy cannoli from the excess

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