Help, Icing To Sweet For Wedding Cake.
Decorating By vixterfsu Updated 23 Mar 2006 , 10:49pm by vixterfsu
Some love my buttercream, but one of my clients wants an icing
not to sweet. It's a 3 tiered cake, smooth with seashells and pearl border.
Cake is golden yellow whith dark choc mous inside. Wedding
is at the end of September in a air conditioned place.
I need suggestions and recipes Please!
I'm new to this site and it's helped me so much throught the last
couple of months.
Thanks for helping.
vicki
Long Beach NY
NOT-SO-SWEET BUTTERCREAM
4 pounds powdered sugar
2 cups Crisco shortening
1/3 cup powdered milk mixed with enough water to make 1 cup
1/2 teaspoon clear vanilla
1/2 teaspoon salt
1/2 teaspoon clear butter flavor
1/2 teaspoon almond extract
1/2 teaspoon crème royale or crème bouquet, optional
1/2 cup corn starch
Viva paper towels*
* You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels that when the icing is slightly crusted.
Into the mixer bowl, place the Crisco shortening and cream until fluffy.
Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt.
Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.
NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wiltons buttercream because it tastes less sweet and uses half the amount of Crisco shortening.
Chocolate icing
I just add Hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing. If you want a darker brown color, you can also add a little brown food coloring.
I got this from someone awhile ago and use it with great success and reviews. HTH
Hmmmm...I copied and pasted the exact recipe and this is how I've used it. Sorry if there was a typo. 
A Swiss or Italian meringue buttercream is a nice choice. Both taste less sweet than powdered sugar buttercream and have a lovely, silky texture. They don't crust, but if you chill the cake before stacking/decorating, the icing will firm up. It will soften at room temperature (which is the temperature it should be served at), but will be perfectly stable in a not-too-hot environment.
I know Antonia74 uses IMBC for a lot of her wedding cakes. If you haven't checked out her photos, you should. Her cakes are beautiful!
Hmmmm...I copied and pasted the exact recipe and this is how I've used it. Sorry if there was a typo.
I'm sure there's no typo ~ I bet the person you got the recipe from doesn't add it to hers.
Most people don't realize how important salt is in recipes. They think that salt gives things a salty taste, but in the small amounts used in baking, it is a flavor enhancer. It also plays an important chemical role in baking. 
Many people also don't know that salt cuts out that "greasy" feeling that fat leaves on the palate, especially in shortening-based buttercreams.
Yeah, beez...that's where I am confused. There IS salt in this recipe. I thought Cakepro knew this recipe and I had it copied wrong, that it should be 1/4 tsp and not 1/2 tsp. But as I said, it was a cut and paste. Anyway, I always use popcorn salt in most of my icing recipes.
Well, it's a pretty standard recipe. The fat to sugar to extract/liquid ratio varies somewhat from recipe to recipe, but most shortening-based "buttercreams" are all like this.
I use regular table salt or kosher salt, dissolved in my water (or milk) and extracts.
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