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You can add salt.
The wilton bc is not the best. Search the recipe section on CC and you will find alternatives. I always add salt to my recipes since I find a lot of them sweet.
The other thing is you can also place an apricot glaze on your cake. You take apricot jam, warm it up, pass it through a sieve and then keep the glaze that is clean of lumps.
Paint it on your cake. It will solidify once it cools and it makes a great crumb coat. But it also give your cake a real tangy flavour which then also cuts the sugar taste of the bc which covers it.
Good luck
Claire
Ladybug6509
Posted 10 May 2007 , 12:03pm
post #3 of 6
A pinch of salt is a good secret to cutting the sugary taste of your buttercream.
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