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cake icing

post #1 of 16
Thread Starter 

Hi Im new to the group. I have tried several icing receipes and they are just to sweet . Can someone please share one that is not so sweet but creamy and good also. Maybe I am just not making correctly. thanks in advance.

post #2 of 16
Have you tried a meringue buttercream? I use Warren Brown's recipe which you can find on YouTube. You can also try decreasing the sugar in your recipe if you don't care about crusting. I will usually add lemon juice and salt to my powdered sugar based recipe (I use a couple different recipes) to cut the sweetness. You can experiment with many different recipes if you don't rely on crusting for a smooth finish.
post #3 of 16
Thread Starter 
No Annie I havenf tried a meriingue.I decorated years ago and have jusf ddciddx to play with it some.Things have changed so much I haven't decorated in at least 28 years they didn't dofondant ba k then .I haven't attempted it yet still trying to figure out a Icing I like .Thanks so much for the' input .I appreciate any tips I can get
post #4 of 16
Thread Starter 

sorry for all the typos I was on my phone and some of the letters don't work and they stick.

post #5 of 16
Ok, maybe experiment with some powdered sugar based icings first before jumping into a meringue buttercream. The meringue recipes can be tricky for some people starting out. Things have changed quite a bit! Fondant was kind of an exotic thing when I first started a long time ago.
post #6 of 16
Thread Starter 

Thanks I tried about 4 different icings 2 weeks ago . Im still searching for the perfect one that I like .Thanks again'

post #7 of 16

I am actually quite a fan of Bronwen Webbers recipe for typical ABC.

 

1 lb unsalted butter

2 lb sifted powdered sugar

1/4c buttermilk with 1/4 tsp salt dissolved in it

2 tsp vanilla

 

The buttermilk really cuts down the sweetness of the finished ABC.

 

Cupadeecakes also has a really good traditional ABC using cream instead of the buttermilk, but she whips it for almost 10 minutes to incorperate air, thereby making it less sweet.

 

http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html

post #8 of 16

Thanks for the link love, NerdyBaker!  A little salt will help cut that sweetness too, but my ABC icing is still the sweetest icing I use.  OP may want to try some meringue icings - Swiss, Italian French, etc.

post #9 of 16

What exactly have you tried. 

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #10 of 16

Heirloom Frosting is delicious and not sweet.

Aah, cake. . .the 5th food group!!
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Aah, cake. . .the 5th food group!!
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post #11 of 16
Quote:
Originally Posted by cupadeecakes View Post
 

Thanks for the link love, NerdyBaker!  A little salt will help cut that sweetness too, but my ABC icing is still the sweetest icing I use.  

 

Of course!  I have picked up quite a few nice tricks from your blog.  You were definitely a great resource for me as I was learning, and I still pick up tricks from your blog every now and again =D

post #12 of 16

Cooked flour icing is much less sweet than buttercream.

post #13 of 16
My husband doesn't like sweet icing, so I make Swiss Meringue Butter cream. I find that it's not tricky to make once you get the hang of it. I use pasteurized egg whites in mine to make it a bit easier. The recipe I've been using is http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/. I find it too buttery for my taste, but he loves it.
I should be sleeping Zzzz
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I should be sleeping Zzzz
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post #14 of 16

Also try this blog post on for size.

 

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

 

Its the SMBC from Beyond Buttercream (formerly FromScratchSF).  She guides you through each step and gives you scientific reasons to be doing what you need to be doing.  She is a cake goddess in my opinion, and I have learned SOOO much from her.

 

SMBC is my buttercream of choice, and I can bet that once you try it out and master the technique it will be yours as well.

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

I am actually quite a fan of Bronwen Webbers recipe for typical ABC.

 

1 lb unsalted butter

2 lb sifted powdered sugar

1/4c buttermilk with 1/4 tsp salt dissolved in it

2 tsp vanilla

 

The buttermilk really cuts down the sweetness of the finished ABC.

 

Cupadeecakes also has a really good traditional ABC using cream instead of the buttermilk, but she whips it for almost 10 minutes to incorperate air, thereby making it less sweet.

 

http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html


 I am making this as we speak...it's soooo thick!  And it is a bit too sweet for my taste, so I will try adding a little more buttermilk get it thinned a little.  I let my butter sit out overnight, but because it's so friggin cold here, I think it just didn't feel like softening up!

 

I just wanted to try this one because I use 1/2 butter, 1/2 shortening in my ABC and I am trying to get away from using shortening.  It's gross, but I have never had any complaints about my regular 50/50 mix. 

 

BW's recipe is MUCH sweeter than mine.  Let the experimentation begin!

Aah, cake. . .the 5th food group!!
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Aah, cake. . .the 5th food group!!
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