Hi, all! I have learned so much from this site, thanks to everyone, I love it!

I have a couple coming over in a couple weeks for a "cake tasting." They are requesting an icing that is not "too sweet." I normally use an all shortening buttercream which is quite stable and everyone really likes the taste of it. I used BetterCream, once, but that was for an indoor graduation, so I don't know what the hold-up qualities would be like for a wedding cake.

Does anyone have a good recipe for an icing that will hold up for a wedding cake and is not too sweet? Any information or advice would be greatly appreciated.

Thank you!
Tina

I add almond flavoring and it seems to help cut down the sweet taste. I have also heard of adding a little bit of salt although I haven't tried that.

I will try the almond...I do offer that as an alternative flavoring, but most people in my area are familiar and comforatble with the good ole buttercream flavor. I do use a pinch or two of salt when making the buttercream, and it does help a bit in cutting the sweetness down, just not sure if it will be un-sweet enough! Thanks for the reply!

Tina

This is the recipe for the icing that was used on my wedding cake.. It is absolutely delicious and it's not overly sweet.. My husband doesn't like really sweet icing so she came up with this for us.. And it has become my favorite icing to make and decorate with!! Let me know how you like it!

unique buttercream icing!!

2 cups of Crisco shortening
1/2 cup of milk (plus 2 to 3 tablespoons)
2 pounds powdered sugar
1 teaspoon vanilla flavoring
1/4 teaspoon almond flavoring
1/8 teaspoon lemon flavoring
1/8 teaspoon orange flavoing
1/2 teaspoon butter flavoring

I use a French Buttercream. The only drawback is it does have raw egg whites in it. It also has a beautiful ivory color to it.

Ingredients:

4 large egg whites
1 cup granulated sugar
1 lb unsalted butter, room temp.
1 lb powdered sugar


In stand mixer with whisk attachment, whip eggs slowly until foamy. Increase speed to medium and slowly start adding sugar about a tablespoon at a time. Once sugar is in, increase speed again to high and whip mixture until shiny and stiff. (Do "sparrow's beak" test to make sure it is ready. That is when you take the whip off of the mixer and put it on it's side you have a slightly curved beak like peak).
Replace whisk and turn mixer on medium speed. About 1/2 a cup at a time, slowly add butter. Once butter is in, increase speed to high to mix completely (about 5-15 minutes). The mixer willstart to whine when itis ready. (It will look bad before it looks good).
Once frosting is mixed together, add powdered sugar abou a cup at a time. You can also increase or decrease the amount of powdered sugar you put in the frosting to get the sweetness you want.

The frosting can be stored in an air tight container at room temp for a few days or 1-2 weeks in the fridge. It does harden when refridgerated! To get it back to decorating quality, let it thaw at room temp for about 3 hours and mix briefly before using.

Reenie - the French Buttercream recipe sounds great! How well does it hold up, and how long can it stand to be out? At this point, I am not sure how long the cake will be set up before being cut.

MrsDawn - I am going to have to try your recipe - sounds like it will have a unique taste.

Does anyone know how long the Bettercream icing can be left out on display? It is not my favorite stuff to work with, but I will have to have a few options for the couple to choose from.

Thanks for all the help!

Tina

The Whipped Cream Buttercream in the recipe section is wonderful. It is my absolute favorite, and it's made with meringue powder (no whipping cream in it, despite its name)....so it's safer than one made with egg whites. It is a lot less sweet than most buttercreams. Lovely to work with, too.

Crimsicle - isn't is scary when a recipe says something can stay unrefrigerated for up to 3 months??? I love it! I will give this one a try - sounds like the "leftovers" can come in quite handy when I have a last-minute order! Thanks!

Tina

I use popcorn salt, about 1/8-1/4 teaspoon to a double batch of buttercream. I dissolve the salt in the liquid I am using (either water, lemon juice, or heavy cream, depending on which recipe I am using) and then add it to the icing.

If you do not dissolve it first, there is a chance that you will get a gritty texture to your icing.

Theresa

I'm so glad I found this post. I made a yellow cake with milk chocolate chips yesterday for practice and I hate the Wilton BC that I put on it. It just is too sweet, kwim? I like it on a white cake but I really needed something a little more subtle to go with such a sweet cake. I cake wait to try all of these recipes!

I hate Wilton buttercream all the time! It's not a true buttercream, and only the butter content keeps it from being exactly like the stuff in the can, or in the big buckets from the supply houses! I'd rather beat eggs.

Tell me, do you dust your chocolate chips in your flour or cake mix before adding them to your batter? I do to keep them from sinking.

In the Food Network website is a recipe for French Buttercream. It was kindly donated by Duff Goldman during one of his appearances in the Food Network Challenges. It is very easy, only 3 ingredients and some time. I have used it twice already, and I love it. It pipes nicely. The second time I made it I used 1 stick of salted butter to take away some of the sweetness, and I add 1 teaspoon of vanilla powder, so it does not darken the buttercream. I froze the egg yolks in an ice cube tray, bagged them, then thawed them and used them later on for pastry cream.

Theresa

I've kept a decorated cake with this icing on it for I think it was three days on my counter. Tasted just as good as the first day. As far as there being extremely hot weather... I'm confident that it would stand up wonderfully.

I have heard that adding some cream cheese to a frosting will help to cut the sweetness too.............just an idea, I haven't ever tried it myself though!

There is a diabetic cream cheese icing posted here in the recipe section that is sooooo good! I'm not sure if it would hold up well with some piping, but it is fine for borders, etc. My family loves it!

Sorry Theresa, never mind I just found it...

BTW here is the recipe

10 egg whites
15 ounces sugar
2 1/2 pounds unsalted butter, at room temperature
Special Equipment: 5-quart mixer with bowl and whip attachment, rubber spatula


*Cook's Note: Make sure to have a completely clean and dry mixing bowl when you start your process. Any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end. The results could be disastrous.
Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.

Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.

Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

I just made the House Buttercream from Whimsical Bakehouse...someone told me to try it....
It is very smooth, suprisingly...and with all the icing sugar, it actually isn't very sweet at all...
I had made another what I call "kiddie icing" you know sweet like grocery stores, but I didn't like it cause it was too sweet and it crusted over.
Now so far this one has not crusted over...just made it 2 hours ago, and it is smooth and pleasant enough to taste. I would add more vanilla than the recipe calls (may want to add something else like almond?? for additional flavour) because I think it needs just a bit more something...even adjust the salt a bit to bring out some of the flavour more.