Anyone tried this? The recipe says it is crusting, but none of the ingredients seem to indicate that. I thought you needed cornstrach and egg whites for crusting? So, I was wondering if it would really crust up like the White as Snow recipe. I was also wondering how it pipes. THANKS!!

here's a link:

http://www.cakecentral.com/cake_recipe-2523-192-Julies-Less-Sweet-Buttercream-Frosting.html

This is my recipe and yes, it crusts very well, just like a Wilton BC. Also, it pipes very nicely; use more powdered sugar for a stiffer consistency. I really like this recipe and it is what I use for my standard buttercream. Just a note, I use salted butter.

Hope you like it. Let me know!
Julie

I checked out this recipe and it sounds like one that I might try (easy). I have tried different buttercreams and they just never turn out right.

Can you make this into chocolate????

Yes, just add about 1 c. of cocoa and of course, more liquid.

Thanks Julie - I'll try it!! One more question - do you think this will work well for a frozen buttercream transfer?

Yes, this is what I use for a FBCT

What makes a buttercream crusts is the sugar to fat ratio, that is what I have been told several times.

OK - I thought it was the egg white powder. I'll try it!! Thanks!!

Julie, I just looked through your gallery - some beautiful cakes!!! Is this the icing you used on all of them? It looks fab!!

This is the only buttercream I use. Tastes great and crusts well. Thanks Julie!!

Pat

Pat, so glad to hear it!!!!!

Yep, me too! I am a believer! Julie´s recipe is great!!!!

I made this recipe and everyone that's tried it, including myself thinks it is absolutely awesome!!!
I would suggest everyone to try it. I love the way it "handles" when decorating with it too....
THANKS SO MUCH JULIE!

I'm so glad to hear it. I really enjoy it as well! I've changed my flavoring recently; I've been using 1 T. plus 1 t. vanilla, 1 t. almond, and 1 t. lemon extract/flavoring. Less of a pronounced almond taste.

Julie

Julie - I tried this over the weekend (baby show cupcake/cake tower in my gallery) and I have to say that the taste is divine! Everyone loved it - I really like the fact that it has no sugar "burn." Most icings leave a sugary taste in your mouth for hours after you eat them. This has a nice, clean taste that really doesn't overpower the cake. It is great! But, I did have a little trouble with piping. It was too runny to hold shape, so I added sugar and it was then too dry and cracking. I don't usually use butter in my icings, so I thought maybe I just wasn't used to the feeling of it or I was wondering if maybe I did something wrong. I thought maybe I didn't whip the shortening and butter long enough before adding the sugar, or maybe that I didn't whip it long enough at the end. It got kind of grainy and I had to let it set up a bit before proceeding. Are you able to pipe roses with this recipe? Any suggestions? Thanks for your help and thanks for the great recipe! KM

I've had no trouble piping with this recipe. And I have made roses with it; I do have to add more powdered sugar to get that stiffer consistency necessary for roses. I'm glad you liked the taste.
I also do my FBCT with this.

Julie

I have a question: I have friends who are lactose intolerant. Would the milk in buttercream upset their systems? I've always wondered about that.

There is such a small amount of milk in the recipe that I wouldn't think so. I've not had any complaints about this. I suppose you could use water instead.

I, too, used this recipe for the first time this past weekend on my son's 6th birthday cake. It was wonderful! I halved the recipe and used 2.5 teaspoons of vanilla and only 1/2 teaspoon of almond... I just like a hint of almond, not an overpowering taste of it. Thanks for the recipe, Julie!

Hey Julie, you mentioned that you use 1 T. plus 1 t. vanilla .. thats one tablespoon and one teaspoon of vanilla .. plus one teaspoon almond plus one teaspoon lemon extract right? Just want to make sure ... I plan on using this on an upcoming graduation cake ... do you think it would go well with the WASC cake off this site? thanks for any help!

cakerator ~ yes that is what I use for flavorings. You can't taste the lemon; it just adds "something". It would be awesome with any cake recipe. I use it as my standard buttercream.

Julie