How Can I Make The Buttercream Not To Much Sweet
Decorating By evieg Updated 20 Jun 2007 , 7:13am by JanH
I use Vals High humidity frosting. I find that the flour sometimes gives it a bitter taste so I leave that out. it shoud be in the recipe section. If you can't find it let me know. I would give you a link but not sure how that works. Hope this helps.
Kat
There's no getting around the "sweet" in american style buttercream. It's just that way. What you can do though, is to try one of the meringue type buttercreams like the Swiss or French or Italian style meringue buttercreams. Swiss is where you cook the eggwhites and the sugar together til the sugar dissolves and the eggs reach 140* and then you whip them and then add the butter (martha stewert has a recipe for this style on her site) or Italian style where you whip the eggs and cook the sugar to hardball stage (240-245*) and then drizzle it while you continue to whip the whites , then adding the butter. The french style I am unfamiliar with so hopefully someone else can go into detail bout the french style but I think that french style uses the yolks instead. I am not sure. There is a great recipe for Italian Meringue Buttercream here on the site. You might just want to give it a try to see how it works for ya.
Here's a frosting primer that describes the different types and methods of preparation:
(Doesn't include hi-ratio frostings.)
http://tinyurl.com/yh44gu
(Also includes frosting troubleshooting chart.)
Whipped Cream Frostings, Rich's Bettercreme & Pastry Pride, and Less Sweet Frostings:
http://forum.cakecentral.com/cake-decorating-ftopict-257121-.html
HTH
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