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How do I make my Buttercream not so sweet but still stiff?

post #1 of 21
Thread Starter 
My buttercream frosting only seems to taste less sweet and more buttery if I don't put a full 2 lbs of powdered sugar as most recipes call for. I did add all the sugar for a recent cake to get the stiff frosting for under fondant but it was WAY too sweet...any solutions?
post #2 of 21
You can try adding a bit of kosher salt dissolved but honestly...when you use that much powdered sugar it's hard not to have it sweet!I have customers ask sometiimes if I can make the icing less sweet icon_rolleyes.gificon_rolleyes.gif

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #3 of 21
ya, some salt
post #4 of 21
Try a little cornstarch instead of more PS.
post #5 of 21
If you do a search on here under recipes for BC, you should find what you're looking for. It depends on what you want to use if for. Is it just going under fondant? If it's going under fondant, I would recomend a whipped cream icing. There are several recipes on here and it goes with any cake. If it's not going under fondant and you want a good taste, try IMBC (it tastes like you're eating butter if you don't add flavor, so make sure you add extract to it!) it is delicious! Anyway, just do a search for buttercream and I'm sure you'll have more than enough to choose from! thumbs_up.gif Hope this helps!
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Hope, Love, Laugh! Live for today! You never know what tomorrow might bring!
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post #6 of 21
Thread Starter 
umgrzfn - I'm making a "barbie" cake for this weekend so it will be frosting then covered in fondant. Any issues with a whipped cream frosting sliding off something like this under the weight of the fondant? I just don't want to have to redo the cake over a few times but then again, this is practice for my daugther's doll cake. Since its for a friend birthday, I sitll don't want a mess icon_smile.gif Thanks!

thanks everyone else too! I didn't think of salt and corn starch! I'll give that a try in my buttercream!
post #7 of 21
Fondant and whipped cream icing does not work icon_sad.gif
The very nature of icing is to be sweet......I'm sorry but there isn't any way to make it less sweet *except* as has been mentioned - adding some salt &/or subbing a bit of cornstarch for some of the sugar
post #8 of 21
Thread Starter 
kakeladi - I was afraid that might be the answer....I just dont' like that it taste just like I put a spoonful of the powdered sugar in my mouth! I wish I could figure out the store frosting! Not as grainy and not as sweet! anyone have that kind of recipe?? icon_smile.gif
post #9 of 21
Try adding some melted white chocolate. I add about 1/2 cup of melted white chocolate chips to my batch of buttercream and it cuts the sweetness while adding more depth to the flavor. It's fabulous!
"Mmmmmmmmm donuts." - Homer Simpson
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"Mmmmmmmmm donuts." - Homer Simpson
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post #10 of 21
Quote:
Originally Posted by KimmieJ

kakeladi - I was afraid that might be the answer....I just dont' like that it taste just like I put a spoonful of the powdered sugar in my mouth! I wish I could figure out the store frosting! Not as grainy and not as sweet! anyone have that kind of recipe?? icon_smile.gif



Something is wrong if your icing is grainy. Could be a bad batch of sugar, or maybe you're not mixing it properly. But, your icing should be smooth.
What extracts to do you add to your icing, if any? Of course the extracts provide flavor other than what the powdered sugar alone would render.
post #11 of 21
Thread Starter 
Newmansmom2004 - can you tell me your recipe? I love that idea! thanks!
post #12 of 21
Try IMBC. Whipped icings will ruin good fondant work, especially because most need to be refrigerated. I use "Classic Vanilla Buttercream" from the food network site. It's easy, not soo sweet, flavors wonderfully, and never tastes like a stick of butter.
post #13 of 21
KimmieJ, the "store frosting" is probably Rich's Bettercreme. And yeah, it's yummy. icon_smile.gif
post #14 of 21
Quote:
Originally Posted by KimmieJ

Newmansmom2004 - can you tell me your recipe? I love that idea! thanks!



Sorry it took me a while - couldn't log on to CC....grrrrrrrr. Anyone else having trouble during the upgrades???


OK, back to the icing - I've gotten to the point where I just go by looks and dump stuff in, but this is basically what I use: 2 c. hi-ratio shortening, 1 T. vanilla, 1 T. butter flavor and 1 T. creme bouquet or princess emulsion, 2 lbs. powdered sugar (a little more if I want stiffer icing), maybe 3-4 T. of milk and 1/2 c. melted white chocolate chips. Mix up your icing first, then add in the melted white chocolate at the end and mix well.

Depending on what I'm using the icing for, I'll put 1 or 2 T. of meringue powder in it. If it's just going under fondant I don't mess with the meringue powder but if I'm piping then I use it.

Good luck! icon_smile.gif
"Mmmmmmmmm donuts." - Homer Simpson
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"Mmmmmmmmm donuts." - Homer Simpson
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post #15 of 21
as the others have said, I use some salt, but I use popcorn salt, it's superfine, so you add it 1/8 teaspoon at a time and taste, also try about 1/2 teaspoon of white vinegar, you won't taste it,but it helps cut the sweet and helps with any cracking after crusting
THE CANDY MAN CAN 'CAUSE HE MIXES IT WITH LOVE AND MAKES THE WORLD TASTE GOOD
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THE CANDY MAN CAN 'CAUSE HE MIXES IT WITH LOVE AND MAKES THE WORLD TASTE GOOD
WILLY WONKA
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