Hello,

I'm looking for a buttercream recipe that is not too sweet. The one that I use is 1 cup Shortening, 1 cup butter, vanilla and 2 lbs. of sugar. I use this recipe for BC cakes as well as for fondant cakes (to use underneath fondant). Although, the one feedback I've repeatedly received is that the BC is overly sweet and I have to agree. I find it very sweet as well. I understand that it needs to have that quantity of sugar so that it will crust properly (for either piping or covering with fondant).

Is there a recipe out there for vanilla BC that can be used for fondant covered cakes?

Please help.

Thank you,

Kosha

I used to use that recipe and didn't find it overly sweet.   But I used salted butter...salt cuts sweet.     I always find it odd that recipes call for "unsalted" butter....than tell you to add salt.    So I just used salted butter...and added no additional salt.

Here's the one I use from Jessica Harris. Not too sweet and really light. It's my go-to, it's very versatile and everyone loves it. It doesn't crust tho....

I also use salted butter in my buttercream.  I always use the same brand, and I like the balance.  The reason recipes tell you to use unsalted butter and then add salt is because the amount of salt in salted butter can vary widely between different brands.  By using unsalted and adding salt yourself you are in direct control of how much salt ends up in the final product.

Thanks Mandolin..I knew there was a logical answer.    therealmrsriley..that is an interesting recipe.

Try a meringue buttercream. They have less sugar by volume in them than confectioner's sugar buttercreams do.

costumeczar - Will the meringue BC recipe work for fondant covered cakes? I'm specifically looking for something that can be used underneath fondant without it being cloyingly sweet.

I use indydebi's buttercream.  It's light and less sweet than the usual buttercream and crusts beautifully.

AIMBC and SMBC - the merengue buttercreams - are fantastic under fondant!

Yes, I also use indydebi's buttercream under fondant. It crusts perfectly!

Thank you everyone.

If you have a recipe for IMBC and SMBC that you like and have used for fondant cakes, please let me know. That would be very very helpful.

Many of my clients have egg allergies, so the MBCs are out.  I use cornstarch instead of flour in this recipe and I get a lot of compliments.  I also tend to use extra vanilla extract (high quality), which I feel takes center stage instead of just being sugary sweet.  

http://cakecentral.com/a/julies-less-sweet-buttercream-frosting

where can I find the recipe for Indydebi's buttercream recipe? Thank you

awesome!  Glad you like my recipe!  I get a ton of compliments on it!