Just finished making some with a strusel topping which makes them pretty sweet already. Since most cupcakes have mounded icing for the dramatic look, I think these need an icing that is not as sweet as a basic buttercream. Any suggestions?
What flavor is the cake itself? I make a peanut butter frosting that isnt that sweet at all. I only used the powder sugar to give it some structure and some what to add sweetness but I got that mostly from the peanut butter,
I love using the basics - pure unsalted butter, powdered sugar and flavoring (just enough powdered sugar until the icing consistency comes together if that makes sense). The butter helps to mellow out the ps and the result is a simple but not too sweet icing.
If you want a BC which is not as sweet as the powdered sugar based BC, try IMBC. I really like Shirley's method which you will find in the recipes here on CC. I use IMBC for all my cakes and cupcakes, I much prefer it to the super sweet BC, and I also like the texture better.
For less sweet frostings, stay away from powdered sugar. I personally prefer the European buttercreams and custard bases. But any without it are generally less sweet.
Thanks so much! I made the peach cobbler cupcakes in the recipes here on cc. They're wonderful and recommended a cream cheese bc. Once I tasted them, I knew they needed a less sweet icing to complement the flavor. I'll check out the ones you guys recommended.
I think the cooked flour frosting is delicious, light and fluffy, and definitely not as sweet as a traditional buttercream. It's the frosting that Magnolia Bakery uses on it's red velvet cupcakes. Since it uses regular sugar instead of powdered sugar, it's not as sweet.