is anyone else out there getting tired of the sweetness of butter cream? I made a cake for Easter and used buttercream dream (which I loved the first time I made it), but this last time, when we ate the cake, it was just too sweet. Granted, I did mistakenly add butter flavor instead of the almond flavor I wanted to try. I probably only put 1/2 tsp of butter flavor in....and then still put 1/2 teaspoon of almond flavor on TOP of the 1 tsp of vanilla.
Anyway....just too sweet. Even my nephew commented on how overly sweet it was after his first bite.
So, tonight I tried a different BC that claimed to not be so sweet. It was the Butter Cream (with real butter for decorators). And dang.....way too sweet for me still!
Any ideas on what I should try next?
Have you tried Italian meringue Buttercream? It is definitely less sweet, smoother, not the grittiness of Powdered sugar based, and not a greasy mouth feel as with Crisco based. I have cut the amount of butter in my recipe down to 3 sticks or 12 oz. rather than a full lb. It was just too buttery for me with 4 sticks. Adding this bit of Orange extract along with the Vanilla also gives it a fresh taste, less sweet but not really citrus either.
The merits to me for IMBC or SMBC is the lightnessin texture, less sweet and it goes on so smoothly it requires very little extra smoothing.
http://forum.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
yes sujeeart.....the recipe with 1/2 salted, 1/2 unsalted is buttercream dream. I may need to give it another shot since the last time i made it I kinda screwed it up with that butter flavor.
Shirley....thanks for your suggestion to try the mbc. I looked at their recipe earlier today and wasn't able to try it today b/c I didn't have the cream of tartar on hand. I'm definitely going to give that one a shot.
What's the taste difference and sweetness difference between the IMBC and the SMBC? Which do you prefer? Do you like these better than the regular BCs?
I use heavy whipping cream as my liquid in the Buttercream Dream Recipe, and it cuts the sweetness down, and makes it fluffier.
I add a teaspoon of popcorn salt to my buttercream and that helps a lot.
I use heavy whipping cream as my liquid in the Buttercream Dream Recipe, and it cuts the sweetness down, and makes it fluffier.
I have done that too....it was pretty good!
Since I have used the Rich's bettercream, Pastry Pride and Frostin' Pride in the last few weeks, everyone is lovin' it and now they all want that stuff instead of the bc dream (which is what I normally was makin')
More trips to Cash'n'Carry!
wendoger - are Rich's bettercream, Pastry pride,and frostin prode the same thing? It sounded fro your post that it was.
Also....I"ve tried the adding popcorn salt (which I did to this last decorator's icing recipe although it didn't call for it)....anyway....I found when I added it to the bc dream, it didn't so much cut down on the sweetness, but made it both sweet AND salty.
Maybe I'm too picky!
But I'm definitely going to try the IMBC and the SMBC next time.
I use the popcorn salt also. In fact, today my husband ate the frosting instead of scraping it off. I probably used about 1 tsp of popcorn salt. I am wondering if popcorn salt isn't as salty as table salt? In fact, I only made a small batch ( 1# 10X sugar) for that much salt. Just keep adding until you are happy. I would add the salt in small increments (1/4 or 1/2 tsp) and keep tract though, so you will know the next time.
I also love almond flavoring/extract and use that all the time.
darkchocolate
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