Hi everyone. I have a question for you all. Does anybody have a recipe for buttercream that doesn't taste so sweet, crusts well and can be used to decorate as well? Does anything like that exist? My husband was just complaining that the buttercream I used in my last cake was so sweet (Toba Garrett's-I personally liked it better than the one I usually make-Wilton's) and if I could make it less sweet. I tried searching for one on the internet but couldn't find one that convinced me. Does anybody have a true and tried recipe? I would appreciate your help so much. Thanks.
The bc recipe I use is not sweet. It's not supposed to crust but after about 15 min. of sitting out I lightly touch to see, if not, I sit in frig for a few minutes. At that point I can smooth with viva.
1 cup of crisco
1/2 stick of room temp. butter
1/8 cup (2tbsp) to 1/4 cup (4 tbsps.) heavy whipping cream
1 tsp. of extract of choice
4 cups sifted powder sugar
Beat crisco til light and smooth, add butter beat til light and fluffy.
Add whipping cream (smallest amount first) and extract, beat, add ps one cup at a time. Mix one medium speed til smooth. Add remaining liquid if neccessary. This is a single batch recipe. Double or triple as needed. I have also adapted this recipe to fit Sugarshacks tips. Works great! I haven't ordered my hi ratio shortening yet, but her tips work using crisco. I'm still able to find the old crisco in the stick form.
I love the taste of the Buttercream Dream recipe from here. Its only drawback is it is not bright white (see my other post). I have had 2 people switch from a crisco ladden icing to this one for their cakes. It really is good. (I only use 4 T of milk) It crusts nicely and is easier to use than the Wilton!
http://forum.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html
Here's mine..I get great comments on it!
2 cups high ratio shortening
6-8 ounces heavy whipping cream
1/4 tsp. popcorn salt
2 tsps butter flavoring
1/2-1 tsp pure almond extract
2lbs. sifted powered sugar
mix, mix, mix!
Crusts well and is not too sweet!
the recipe calls for vanilla but since I put almond and butter..don't know what would happen if I add vanilla or just use vanilla alone 
Adding salt will help cut the sweetness. I add 1/2 tsp. of popcorn salt to my recipe which is basically 2# powdered sugar and 2 C high ratio or Crisco.
If you are happy with your recipe as far as crusting and taste, just try adding some salt and see if that helps.
darkchocolate
Other than ordering and paying shipping, where can you get high ratio shortening?
Cake supply stores carry it.
If you really enjoy your current recipe and want to make it less sweet....just add some salt. If you do not have popcorn salt, just dissolve regular salt in a bit of warm water before adding so that it mixes evenly in your recipe as salt does not dissolve that well. Also, be mindful of how much more liquid you are adding when you do this so your bc does not get too thin. Don't tell your critics you did this and see what they think about your 'new' recipe!!
There is a bakery supply company where I live.
http://www.cakecentral.com/cake_recipe-2523-Julies-Less-Sweet-Buttercream-Frosting.html
I just used this recipe and it is much less sweet than wiltons.
You may want to consider also trying the high humidity buttercream that is posted here on cake central. I used it this weekend for a cake and it wasn't too sweet. crusted beautifully, and held up well in this extreme heat we are getting. I think this would be perfect. Try it and see.
thank you all for all your input . I really appreciate it. Now i (my husband primarily) have several recipes to try and choose from. I'm pretty sure all are delicious. They sure sound like it. Now all I got to do is go to the grocery store and try to find some of the ingredients. Unfortunately I live in the middle of nowhere and sometimes its hard to find some products and I have to hunt them down at several stores. Well thanks everyone.
Quote by @%username% on %date%
%body%