Help! Newbie Needs Buttercream Help!
Decorating By kaytdid516 Updated 14 May 2007 , 4:33pm by Wiltonlady
I haven't started with the Wilton classes yet, but was expermenting this week-end with buttercream on cupcakes. I bought a box of the Wilton Buttercream icing mix at my local Michaels. I did everything as directed on the box but it was sooo sweet. I read somewhere that salt would cut down on the sweetness, didn't help at all. 
Is there a recipe out there for a good tasting buttercream that isn't as sweet? I am making ice cream cone cupcakes for my daughters 2nd birthday in a few weeks and plan to pipe the icing on to look like ice cream. 
Can someone please help...
Hi---I'm kinda new here too---but there are GREAT recipes on CC for crusting/non-crusting & mmf !!! Don't have the treads but I recieved the best bc recipe here! Good luck with your classes! Know I can't answer you but can offer this!
I use the wilton recipe but only add 3/4ths the vanilla, I use salted butter (but have used unsalted too and it's fine) I use about 1 tblsp of lemon extract and a pinch or 2 of salt. Taste it as you go. I didn't like the ultra sweet taste either but I've practiced with many buttercreams and I find the alterations to this one perfect for me and my family. They love it and so do I.
I also use the Wilton class recipe with personal changes - more flavoring and water - adding a tiny bit at a time. With this recipe, I use all Crisco shortening; no butter.
I have recently started using Sweetex (a high-ratio shortening) and so far everyone that has tried it, loves it because it doesn't taste near as sweet and have an after-taste or "heavy" taste.
Ive never used a mix, but reg buttercream does come out very sweet. I just use the general recipe
1/2 criso 1/2 marg of what they call for
i do everything to taste and consistency usually start with (for a large batch) 4 cups of short/marg/butter(reg butter makes it thicker)
2 tsp vanilla
1 tsp salt
6 TBL Milk
between 1 1/2 - 2 bags of powdered sugar
its really easy
My favorite rendition of buttercream is 1 cup crisco, 1 pound 10x sugar, 3 tablespoons heavy cream,1 teaspoon vanilla and 2 dashes of salt. It always comes out wonderful and creamy. So far, there has been no way I can get away from sweet icing, guess its supposed to be that way. If you want a beautiful off white, ivory color icing, substitue 3 tablespoons of brewed & cooled tea for the heavy cream. The aroma of the tea, vanilla and icing is so heavenly I cant allow my husband in the same room with me until the cake is done & delivered.
My favorite rendition of buttercream is 1 cup crisco, 1 pound 10x sugar, 3 tablespoons heavy cream,1 teaspoon vanilla and 2 dashes of salt. It always comes out wonderful and creamy. So far, there has been no way I can get away from sweet icing, guess its supposed to be that way. If you want a beautiful off white, ivory color icing, substitue 3 tablespoons of brewed & cooled tea for the heavy cream. The aroma of the tea, vanilla and icing is so heavenly I cant allow my husband in the same room with me until the cake is done & delivered.
Do you have to refrig if you're using the heavy cream after frosting the cake?
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