Hello,

I am looking for a buttercream receipe that is not to sweet but that easily crusts and can be left out of the fridge... any suggestions?

Thank you!

I've made the Whimsical Bakehouse Buttercream, added non-dairy creamer to it to get it to crust better, and then left it out. It's not that sweet, so perhaps this will work for you.

Wow, GI thanks for the tip. Gonna try that one.

I make indydeb's BC with only 6 cups of powdered sugar...I also add 1/2 tsp. of salt, and I always make it about 3 days before I need it because the flavor is crazy good that way.

GI, I adore WBH buttercream but found out it doesn't crust at all. How much creamer do you add to make it crust? I am assuming you mean the powdered dry creamer. Please let me know. TIA>

I ended up adding a boatload of it, gosh perhaps maybe 1/3 to 1/2 c. of dry? I can't remember...and of course I didn't write it down.

I like the SMBC and have left it out all day and into the next day and the next. I didn't "fill" the cake, tho. And after about Day 3 if there was any cake left, then I just wrapped it tight and put it in the fridge.

SMBC is not a sweet or heavy icing and it was in a normal temp home. I wouldn't leave it out in the heat, or outside, tho.

http://www.cakecentral.com/cake-decorating-ftopict-605188.html

The above link has popular CC recipes for crusting American buttercreams using Crisco or hi-ratio shortening.

Additional crusting American b/c recipes:

http://www.cakecentral.com/cake_recipe-6821-My-Buttercream-Recipe-6-cups.html

http://www.cakecentral.com/cake_recipe-7215-Foolproof-Crusting-Buttercream.html

http://www.cakecentral.com/cake_recipe-7300-High-Ratio-Sweetex-Frosting.html

http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html

http://www.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html

HTH

There is one recipe that you replace 1 cup of corn starch for a cup of powdered sugar. I didn't care too much for the after taste but the customer thought it was wonderful.

cakeandpartygirl I tried that recipe and thought it was pretty bad, no offense to the maker of it. It was like, if it sounds too good to be true??

I like "Julie's not so sweet buttercream" on this site. Let me know if you can't find it. It crusts and it's true...not so sweet.

add salt...no joke, just a pinch at a time, it takes away the sweetness but doesn't add the salty tast. I can make my favorite recipies to customers taste on sweetness just baised on how much salt is added.
Hope this helps