Swiss Meringue Buttercream Vs. Conf. Sugar Buttercream

Decorating By MarisaSimonCakes Updated 14 Feb 2007 , 5:34pm by imartsy

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MarisaSimonCakes Posted 11 Feb 2007 , 3:12am
post #1 of 7

Hi -- When I make a conf. sugar based buttercream/frosting I sometimes find it to be too sweet (Im using the recipe from the Magnolia cookbook). I've tried Swiss meringue buttercream but sometimes I find that too buttery and very expensive to make. Is there a recipe for a good frosting/buttercream that is somewhere in the middle. Perhaps a cooked frosting so that the sugar does taste so granulated? Thanks for your help

6 replies
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Michelle104 Posted 11 Feb 2007 , 3:19am
post #2 of 7

The buttercream dream recipe on cc is pretty yummy. It has butter and ps and crisco so a little of it all. Also when granulated sugar is called for if you use bakers sugar it's much more fine than just reg granulated sugar. Hope this helps!!

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moydear77 Posted 11 Feb 2007 , 3:32am
post #3 of 7

I use only SMBC. Yes the butter can cost but I get my for 2 for $4.00. And this is good quality butter. I have to say that the butter will make a difference.

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flourgrl Posted 11 Feb 2007 , 3:36am
post #4 of 7

I only use SMBC too, but I think the Magnolia recipe for conf sugar icing is too sweet as well. Try the Whimsical Bakehouse House buttercream recipe instead, it wasn't as sweet, and I would use that if not looking for a rich buttercream flavour.

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JanH Posted 11 Feb 2007 , 6:58am
post #5 of 7
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ShirleyW Posted 11 Feb 2007 , 7:12am
post #6 of 7

Since trying Italian meringue buttercream I have never gone back to powdered sugar buttercream. The difference in texture and taste of Imbc just won me over the first time I tried it. Now if I have a bite of a cake with powdered sugar/Crisco I can feel the grittiness of the sugar and the greasiness of the shortening and it just doesn't appeal to me. I would rather pay a bit more for my ingredients, to me it is worth it. If it seems too buttery you can cut back on the amount of butter, and also beat it longer. If the recipe calls for 4 sticks of butter, try cutting it down to 3 sticks.

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imartsy Posted 14 Feb 2007 , 5:34pm
post #7 of 7

I love the crusting cream cheese recipe from this site and the buttercream dream recipe. Also the French buttercream recipe from this site is AWESOME - but harder to get smooth. It's the recipe w/out the flour in it..... tastes awesome. I don't like IMBC or SMBC - I've tried them both and I just feel like I'm eating butter - or the frosting "melts" in your mouth so quickly I hardly taste it at all - and icing is my favorite part of the cake! So I much prefer the other recipes.

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