I read about using cornstarch to cut down on sweetness in buttercream icing- I want to try it this am but of course cant find the post
can anyone help
thanks

Here is a recipe from a previous thread:


Buttercream Icing - Carolyn Lawrence - Missouri - [email protected]
4 pounds powdered sugar
2 cups Crisco
1/3 cup powdered milk mixed with enough hot water to make 1 cup
Add to the milk:
1/2 tsp. salt
1/2 tsp. clear vanilla
1/2 tsp. clear butter flavoring
1/2 tsp. almond
1/2 tsp. creme royale or creme bouquet (optional)
Add 1/2 cup cornstarch and beat well for about 15 minutes.
This can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in
the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps
humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.

Mrs. Missey --- sounds worth trying, any suggestions on how to cut the recipe in 1/2???