A Buttercream With Not A Lot Of Sugar
Decorating By doudoun Updated 16 May 2006 , 2:40pm by Rodneyck
Hello,
I have a problem when somebody taste my cake with buttercream they tell that there is a lot of sugar. In france they don't like a lot of sugar.
So do you have a buttercream recipe with not a lot of sugar ??
Do you think if i diminuted the sugar i can work it?? i can do decoration??
Thank for your help
Da
I like to add salt to my BC. It cuts down the sweetness level. I use popcorn salt (not sure what that would be in France). Popcorn salt is like regular table salt but much finer ground. I like that salt because it seems to mix in better but I also use table salt.
MY FAVORITE FROSTING:
3T Flour
1 C Milk (Recipe calls for regular whole milk, but I've used Skim too with no problem)
Mix together in pot on top of stove, stirring constantly until thickened.
Once thickened, put saran wrap over the top of the mixture, make sure to touch saran wrap to mixture so no film forms.
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1/2 C. butter (unsalted)
1/2 C. crisco
1 C. Sugar
1 t Vanilla
1/4 t Salt
Cream butter and crisco until creamy
Add Sugar, cream until blended
Add cooled flour/milk mixture along with vanilla and salt.
Cream until light and fluffy like whipped cream (about 10-15 minutes)
Will frost an average sized layer cake (I normally make about 1 1/2 times the recipe so I can get a nice layer of frosting inbetween the layers!--nothing worse than running out of frosting!)
Try an Italian Meringue Buttercream, less sugar. Also, not sure what you are filling the layers with but try and balance your cake. For example, if you do not want a sweet cake, try putting jams/preserves, curds, etc. between the layers instead of more buttercream. 
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