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Looking for Buttercream Recipe that is not too sweet

post #1 of 16
Thread Starter 

Hello,

 

I'm looking for a buttercream recipe that is not too sweet. The one that I use is 1 cup Shortening, 1 cup butter, vanilla and 2 lbs. of sugar. I use this recipe for BC cakes as well as for fondant cakes (to use underneath fondant). Although, the one feedback I've repeatedly received is that the BC is overly sweet and I have to agree. I find it very sweet as well. I understand that it needs to have that quantity of sugar so that it will crust properly (for either piping or covering with fondant).

 

Is there a recipe out there for vanilla BC that can be used for fondant covered cakes?

 

Please help.

 

Thank you,

 

Kosha

post #2 of 16

I used to use that recipe and didn't find it overly sweet.   But I used salted butter...salt cuts sweet.     I always find it odd that recipes call for "unsalted" butter....than tell you to add salt.    So I just used salted butter...and added no additional salt.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 16

Here's the one I use from Jessica Harris. Not too sweet and really light. It's my go-to, it's very versatile and everyone loves it. It doesn't crust tho....

 

1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla (or less) - whip until incorporated.

Sometimes, I don't even use the heavy cream.
post #4 of 16

I also use salted butter in my buttercream.  I always use the same brand, and I like the balance.  The reason recipes tell you to use unsalted butter and then add salt is because the amount of salt in salted butter can vary widely between different brands.  By using unsalted and adding salt yourself you are in direct control of how much salt ends up in the final product.

post #5 of 16

Thanks Mandolin..I knew there was a logical answer.    therealmrsriley..that is an interesting recipe.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #6 of 16

Try a meringue buttercream. They have less sugar by volume in them than confectioner's sugar buttercreams do.

post #7 of 16
Thread Starter 
post #8 of 16

I use indydebi's buttercream.  It's light and less sweet than the usual buttercream and crusts beautifully.

post #9 of 16
IMBC and SMBC - the merengue buttercreams - are fantastic under fondant!
post #10 of 16

Yes, I also use indydebi's buttercream under fondant. It crusts perfectly!

post #11 of 16
Quote:
Originally Posted by still_learning View Post

IMBC and SMBC - the merengue buttercreams - are fantastic under fondant!

 

yes it is!

post #12 of 16
Thread Starter 

Thank you everyone.

 

If you have a recipe for IMBC and SMBC that you like and have used for fondant cakes, please let me know. That would be very very helpful.

post #13 of 16

Many of my clients have egg allergies, so the MBCs are out.  I use cornstarch instead of flour in this recipe and I get a lot of compliments.  I also tend to use extra vanilla extract (high quality), which I feel takes center stage instead of just being sugary sweet.  

 

http://cakecentral.com/a/julies-less-sweet-buttercream-frosting

post #14 of 16

where can I find the recipe for Indydebi's buttercream recipe? Thank you

post #15 of 16
Quote:
Originally Posted by therealmrsriley View Post
 

Here's the one I use from Jessica Harris. Not too sweet and really light. It's my go-to, it's very versatile and everyone loves it. It doesn't crust tho....

 

1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla (or less) - whip until incorporated.

Sometimes, I don't even use the heavy cream.

 

This recipe is like the FAUX Italian Buttercream recipe.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(1 photos)
Halloween
(4 photos)
Cupcakes!
(18 photos)
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