I have few customers that are really fed up of the sweetness of fondant and the buttercream underneath it. I sometimes make a very low sugar whipped cream as a filling, but most of them like buttercream inside the cake! I have convinced them that there is nothing I can do with the fondant, but I really need a recipe for the normal(American) buttercream recipe with much less sugar.
The Swiss Meringue and Italian Meringue has too much of a butter taste, and I have used lemon juice and pineapple juice in the buttercream to reduce the sweetness. But I still think it is very sweet!! Please let me know if you have any recipe that could help! I always think this is a weak point in my work!:)
AHave you tried using ganache? Your customers might really enjoy it. Outside of using IMBC or SMBC I don't know how you can make buttercream less sweet. Honestly, it makes me a bit nuts when people say they want frosting that isn't so sweet, but also not too buttery. What do they want? Cake frosted with Crisco?!
Have you tried using ganache? Your customers might really enjoy it.
Outside of using IMBC or SMBC I don't know how you can make buttercream less sweet. Honestly, it makes me a bit nuts when people say they want frosting that isn't so sweet, but also not too buttery. What do they want? Cake frosted with Crisco?!
Couldn't agree more. The Crisco comment made me laugh out loud.
To add to what you've said, I have read here on CC that one can add a touch salt water to counter the sweetness of regular butter cream. I've tried it once but didn't taste that much of a difference, however I use SMBC & ganache 99% of the time so regular butter cream is always too sweet for me.
AThere are recipies where you put flour and liquid in a pot and cook it until it is frosting consistensy and add it too a mixture of sugar and butter for a less intense buttery or sugary flavour. I was extremely suspicious but I made one of them and it was the best frosting I've ever had. One thing, if the recipe says use granulated sugar, the frosting will be a little granular in a way I personally like, but if you want a smoother frosting use powdered sugar. http://thebakingpan.com/recipes/frosting/vanilla-buttercream-frosting/
I use more egg whites and less butter than normal in my SMBC and it doesn't taste all that buttery anymore. If you want to give it a shot the proportions are 2 parts egg whites, 3 parts sugar and 3 parts butter.