Hi CC family,
Can I use my crusting buttercream recipe to fill a cake. I am going to use it to frost the entire cake so I was just wondering if i can fill the caek with it too, or do i need a non-crusting buttercream for the filling..
That cake will be covered in fondant too
Thanks a million.
......... buttercream tastes too sweet what can I add to make it less sweet?.........
It depends on the recipe. Yes, a pinch or two of salt can help. Others have used a teaspoon or two of cornstarch. You may have to try another recipe if that doesn't satisfy you 
Some might suggest using a SMBC or IMBC.
Just remember - buttercream icing's very nature is to be sweet
I use extra flavor to make it less sweet. The flavor is actually really bitter, so it cuts it.
I use heavy cream to thin my frosting and it seems to take some of the sweet out...kinda like it takes the saltiness out of gravies......it works for me anyway
I'm somewhat new to all the cake decorating techniques. But, I read about adding lemon juice to cut the sweetness. I tried it and it worked. I've tried so many buttercreams, I can't remember which recipe I tried it in....
I'm not sure if the lemon juice has any negative affect on certains kinds of buttercream or added decoration? I seem to remember something about lemon juice, but not sure what. Anybody know?
Maybe I made it up? Well, either way, I liked how the lemon juice cut the "way" sweet taste. I do remember trying one particular recipe that was right down the middle of the road with sweetness...it was Buttercream Dream? It was from this side. I think it's half butter and half crisco.....add very gold milk at the end of mixing to desired consistancy.
Iam fairly new to cake decorating?
what Is SMBC and IMBC
oh thanks. I have eaten swiss butter cream, it was good. I will try to make it
Are either of those buttercream white? Or if not, will that whitener stuff I've read about really whiten them? Most of my bride's want a winter white.
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