Is There A Buttercream That's Not So Sweet?
Decorating By CrumblesConfections Updated 1 Apr 2011 , 4:24pm by HappyCake10609
Does anyone have any recipes for a great not-so-sweet buttercream? I need one asap that I can add different flavorings to. The people I'm making cupcakes for love the buttercream but think it's a bit too sweet (that's what sugar does, sweeten things, LOL) so I want to make it a bit milder if possible. I'm looking to do a chocolate and vanilla for sure and maybe a lemon and strawberry, but haven't decided yet.
dissolve some salt in hot water 1t to 1c water and use that to thin your icing, it will cut down the sweetness
dissolve some salt in hot water 1t to 1c water and use that to thin your icing, it will cut down the sweetness
Thanks! I'll give it a try, but will the thinned icing still pipe the same on the cupcakes?
just use a little bit of the salted water - as part of what you would normally use to thin your icing. If you usually use 3T of cream or water to thin your icing make part of that amount the salted water
just use a little bit of the salted water - as part of what you would normally use to thin your icing. If you usually use 3T of cream or water to thin your icing make part of that amount the salted water
Okay, will do. Thanks so very much for your help.
HEIRLOOM FROSTING. Seriously, if you try it you'll be hard pressed to use anything else one you do. My tip: I press the cooled milk/flour mixture through a wire mesh strainer before adding to the shortening& sugar (I use shortening instead of butter - I live in Florida).
Swiss meringue butter cream is not as sweet as traditional american bc and it tastes amazing!! You can add all types of flavoring to it as well and it pipes beautifully. It also doesn't crust.
For chocolate - I have frosted cupcakes with whipped dark chocolate ganache and they were great... not too sweet at all.
I made Indydebi's and didn't find it to be too sweet. You may want to try that as well. Also when I have made others I add a pinch or two of salt and that helps cut down on the sweetness as well.
I stir 1/2 teaspoon of salt into my warm water that goes in the crusting buttercream recipe. It makes the icing taste less sweet. The warm water dissolves the salt and helps make the icing less gritty.
Swiss meringue butter cream is not as sweet as traditional american bc and it tastes amazing!! You can add all types of flavoring to it as well and it pipes beautifully. It also doesn't crust.
For chocolate - I have frosted cupcakes with whipped dark chocolate ganache and they were great... not too sweet at all.
I agree, Swiss Meringue! I tried it for the first time a few months ago and fell in love! Definitely less sweet, perfect really!
This week I just made a batch of American Buttercream and it was almost too sweet for me to eat by comparison!
Thanks everyone for all your tips and advice. I can't wait to try these different variations tonight!! Much appreciated!
I made the SMBC last night and I love the texture but the flavor, not so much. It tastes too buttery. I used Martha Stewart's recipe though. I did the Heirloom frosting and I absolutely adore it! The first batch came out great, but I tried to double the ingredients on the 2nd round and it didn't come out right so I'll just do it a batch at a time, but it is wonderful! Thanks so much for the help!
I haven't tried Martha Stewart's recipe... the SMBC recipe I use is the 1-2-3 SMBC recipe from Youtube... I add about 2 TBSP vanilla flavoring for one batch, it takes quite a bit of flavoring, just add a little at a time to taste. I have also heard that using salted butter brings out a strong butter taste, not that you did, but something to keep in mind. If you really liked the texture and want to give it a try again, I would suggest trying different recipes:
There is a really informative post by FromScratchSF, her ratio's are different from the recipe I use, but the post is very informative:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=711181&postdays=0&postorder=asc&&start=0
Her recipe has also been added to the recipe section of this site.
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