I made a butter cream with 2 pounds sugar 2 sticks butter 1 stick crisco and some vanilla. My husband tried it and said it was unbearably sweet. How can i make it less sweet?

I like to use a Swiss Meringue Buttercream style recipe - it's less sweet. But for a frosting already made I've heard two things help.

1. A bit of salt sometimes cuts the sweetness. NOT TOO MUCH. Add a little at a time.
2. Lemon juice can cut it too. Add a little at a time to try.

Or maybe some other flavoring - strained unsweetened raspberry puree, maybe lime or orange. Citrus may help.

Good luck.
Pat

I like to use a Swiss Meringue Buttercream style recipe - it's less sweet. But for a frosting already made I've heard two things help.

1. A bit of salt sometimes cuts the sweetness. NOT TOO MUCH. Add a little at a time.
2. Lemon juice can cut it too. Add a little at a time to try.

Or maybe some other flavoring - strained unsweetened raspberry puree, maybe lime or orange. Citrus may help.

Good luck.
Pat

Unfortunately BC is made with sugar and it's going to be sweet. You try using a little salt but be sure to dissolve it in your liquid. You could also try swiss meringue. It's less sweet but it doesn't crust.

I like to use a Swiss Meringue Buttercream style recipe - it's less sweet. But for a frosting already made I've heard two things help.

1. A bit of salt sometimes cuts the sweetness. NOT TOO MUCH. Add a little at a time.
2. Lemon juice can cut it too. Add a little at a time to try.

Or maybe some other flavoring - strained unsweetened raspberry puree, maybe lime or orange. Citrus may help.

Good luck.
Pat

I like to use a Swiss Meringue Buttercream style recipe - it's less sweet. But for a frosting already made I've heard two things help.

1. A bit of salt sometimes cuts the sweetness. NOT TOO MUCH. Add a little at a time.
2. Lemon juice can cut it too. Add a little at a time to try.

Or maybe some other flavoring - strained unsweetened raspberry puree, maybe lime or orange. Citrus may help.

Good luck.
Pat

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

Woah! Apoligies for the quadruple post...it sat there for the longest time not doing anything so I clicked again...

I can't delete them - so sorry.
Pat

PattyT - don't worry about the quad post - it's happening to all of us today - very frustrating! Even clicking once will put your response on several times.!

Yep. Swiss Meringue, it's to die for.

Yep. Swiss Meringue, it's to die for.

I love SMB! Can you put swiss meringue under fondant?

I use salted butter and for liquid I use heavy whipping cream. All other ingredients are the same as yours (sometimes I use 2 1/2 sticks salted butter). HTH

I use salted butter and for liquid I use heavy whipping cream. All other ingredients are the same as yours (sometimes I use 2 1/2 sticks salted butter). HTH

I use salted butter and for liquid I use heavy whipping cream. All other ingredients are the same as yours (sometimes I use 2 1/2 sticks salted butter). HTH

Absolutely, it's what I put under mine!

Absolutely, it's what I put under mine!

Absolutely, it's what I put under mine!

Absolutely, it's what I put under mine!