So I just started Wilton 1 and WOW their buttercream tastes VERY sweet!!
I am wondering if anyone has any easy "a little less sweet" buttercream recipes they don't mind sharing. It's good, but Wilton's seems so birthday cake-ish when it comes to the taste lol. I dont think I want hubby and I's anniversary cake to taste so birthday cake like. (He's been gone for months and I don't want him to return from Iraq and pass out from the sweetness of such a rich icing! haha just kidding)
Also, I am the Queen Of The Box LOL. Do most of you use boxed cake mix or make your cakes from scratch? Just curious and am open to any recipes anyone wants to share 
I'm just very simple and just getting started with cake decorating, so it would be nice to find a base icing that I like to use. You know....something that is very versatile like Wilton's, only not soooo dang sweet! LOL.
Just kind of interested in what you guys have to say since most of you have been doing this for so long!
Thanks ahead of time for any responses.......
There are many options, but my favorite IS the wilton, but this variation:
1/2 cup butter
1/2 cup shortening
4 cups of pwd. sugar
1 tsp. flavoring (I perfer vanilla, but I'm not very exciting lol)
dash of salt
I'm not sure if you have tried using a dash of salt, but to me, it makes all the difference in the world! No one has ever told me mine is too sweet, they actually say it's not as sickening as icing usually is.
In the receipe section on this web site, there are alot that I've been meaning to try!
The WASC (White Almond Sour Cream) cake is a doctored cake mix that is very popular.
It actually has many flavor variations:
http://tinyurl.com/2cu8s4
Here's a comprehensive thread on baking & making tiered cakes, along with a list of CC acronyms and some less sweet frosting recipes:
http://forum.cakecentral.com/cake-decorating-ftopicp-2258141-.html
Julies Less Sweet B/C:
http://www.cakecentral.com/cake_recipe-2523-Julies-Less-Sweet-Buttercream-Frosting.html
Here's an overview of the different types of icing:
http://tinyurl.comyh44gu
Doctoring Cake Mixes:
(Includes all extender/enhancer recipes and lots more.)
http://forum.cakecentral.com/cake-decorating-ftopict-187421-.html
HTH
There are many options, but my favorite IS the wilton, but this variation:
1/2 cup butter
1/2 cup shortening
4 cups of pwd. sugar
1 tsp. flavoring (I perfer vanilla, but I'm not very exciting lol)
dash of salt
I'm not sure if you have tried using a dash of salt, but to me, it makes all the difference in the world! No one has ever told me mine is too sweet, they actually say it's not as sickening as icing usually is.
In the receipe section on this web site, there are alot that I've been meaning to try!
Thanks. In class the instructor said she didnt have salt so we wouldnt be including it, so I will make it again and include the salt to see the difference! I had no idea that one little dash of salt could make such a difference
Thanks to all of you for the recipes and suggestions
There are many options, but my favorite IS the wilton, but this variation:
1/2 cup butter
1/2 cup shortening
4 cups of pwd. sugar
1 tsp. flavoring (I perfer vanilla, but I'm not very exciting lol)
dash of salt
I'm not sure if you have tried using a dash of salt, but to me, it makes all the difference in the world! No one has ever told me mine is too sweet, they actually say it's not as sickening as icing usually is.
In the receipe section on this web site, there are alot that I've been meaning to try!
Thanks. In class the instructor said she didnt have salt so we wouldnt be including it, so I will make it again and include the salt to see the difference! I had no idea that one little dash of salt could make such a difference
Thanks to all of you for the recipes and suggestions
Btw- Everytime I have only used shortening w/o butter. I feel like I am eating straight shortening.......YUCK!
Did you make your icing at home or in the class? 
Here's mine. I use salted butter and crisco. Hubby is not a fan of frosting but he loves mine! First time I made this he told it was perfect and not to change it 
1 c. butter
1/2 c. shortening
6 c. pwd sugar
1 1/2 tsp clear vanilla
3-5 tbs half and half
1-2 tbs corn syrup
Cream butter and shortening, then add sugar one cup at a time. Add vanilla, then add half and half a tablespoon at time until it reaches a somewhat stiff consistency. *at this point I take some out, put it in a bowl, and cover it with plastic wrap for when I'm ready to do my flowers* Add corn syrup a tbs at a time until frosting is spreading consistency. This makes 4 1/2 cups.
I also have a great recipe for yellow cake that everyone raves about:
http://www.cakecentral.com/cake_recipe-5173-3-Simple-Yellow-Cake.html
There are many options, but my favorite IS the wilton, but this variation:
1/2 cup butter
1/2 cup shortening
4 cups of pwd. sugar
1 tsp. flavoring (I perfer vanilla, but I'm not very exciting lol)
dash of salt
I'm not sure if you have tried using a dash of salt, but to me, it makes all the difference in the world! No one has ever told me mine is too sweet, they actually say it's not as sickening as icing usually is.
In the receipe section on this web site, there are alot that I've been meaning to try!
Thanks. In class the instructor said she didnt have salt so we wouldnt be including it, so I will make it again and include the salt to see the difference! I had no idea that one little dash of salt could make such a difference
Thanks to all of you for the recipes and suggestions
Btw- Everytime I have only used shortening w/o butter. I feel like I am eating straight shortening.......YUCK!
Did you make your icing at home or in the class?
We made it in the class the first night. For next weeks class, we make our icing at home and just arrive with our already iced cake.
The book recipe calls for 1 cup shortening. lol. I was like blahhhh!!! lol. So splitting that into 1/2 shortening and 1/2 butter and adding a dash of salt might help with the taste? That would be nice....lol
Here's mine. I use salted butter and crisco. Hubby is not a fan of frosting but he loves mine! First time I made this he told it was perfect and not to change it
1 c. butter
1/2 c. shortening
6 c. pwd sugar
1 1/2 tsp clear vanilla
3-5 tbs half and half
1-2 tbs corn syrup
Cream butter and shortening, then add sugar one cup at a time. Add vanilla, then add half and half a tablespoon at time until it reaches a somewhat stiff consistency. *at this point I take some out, put it in a bowl, and cover it with plastic wrap for when I'm ready to do my flowers* Add corn syrup a tbs at a time until frosting is spreading consistency. This makes 4 1/2 cups.
I also have a great recipe for yellow cake that everyone raves about:
http://www.cakecentral.com/cake_recipe-5173-3-Simple-Yellow-Cake.html
Great, thank you!
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