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How do I make my Buttercream not so sweet but still stiff? - Page 2

post #16 of 21
Ditto on the popcorn salt and vinegar! Makes a big difference!
post #17 of 21
Mellee- Where can you buy Rich's Bettercreme? Does it come in a variety of colors?

To cut down on sweetness I add dairy - a bit of cream cheese really helps
post #18 of 21
Quote:
Originally Posted by KimmieJ

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?



I read here on CC that you can add a Tbsp. of lemon juice to a batch of buttercream to cut the sweet.
post #19 of 21
I've never understood what "too sweet" meant. It's made of sugar, for cryin' out loud. icon_eek.gif

When someone asks me if I can make the icing less sweet, I just tell them, very simply, "No. It's made of SUGAR, ya know!"

And this is what my icing tastes like. I don't go to the Dairy Queen and asks them if they can make their ice cream taste like Ben and Jerry's. Don't ask me to change my icing for one order. It's not going to happen.
post #20 of 21
THIS RECIPE IS LIKE "STORE ICING"
It's really good. And it crusts nicely.

I copied and pasted this from the recipes area of CC. I am not taking credit for it.

Julie's Less-Sweet Buttercream Frosting

Serves/Yields:
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy

This is a buttercream that I adapted from my usual buttercream frosting, with a suggestion to add flour to cut the sweetness. Make sure you whip it for at least 6 minutes once all the powdered sugar is added to make it fluffy and light. It's become my standard buttercream frosting after MANY tries at other recipes.
This yields ALOT. I'm not sure how many cups, never measured, but this yields enough for probably 2 - 8" cakes (2-layers). I have frozen this with no problems. Enjoy!

2 c. butter, softened to room temp.
2 c. shortening (I use Crisco)
4 t. vanilla extract
2 t. almond extract



1/4 c. all-purpose flour
3 lbs. 10x confectioner's sugar
2-4 T. milk



Cream butter, shortening, and extracts until light and fluffy - about 5 minutes.

Add flour to creamed fat mixture. Beat until thoroughly combined. Add powdered sugar, about 1/2 lb. at a time, beating until combined. When all sugar has been added and combined, add 2-4 T. milk, depending upon consistency desired. Beat for an additional 6-8 minutes on medium speed.

I use my KA Professional 600 for this and it works fine. Recipe can easily be halved.


This frosting is a crusting buttercream and can be smoothed using the VIVA method.


(If you don't need it to crust...I use an old fashioned recipe for buttercream where you cook the flour and milk, chill overnight, then mix butter, sugar, shortening and extract (let me know if you want quantities). I love it. It is NOT too sweet.)
post #21 of 21
I use Indydebi's BC and everyone loves it and they say it isn't too sweet.

Where do you find Popcorn salt? My local grocery store doesn't have it.

I will have to try vinegar b/c I do have trouble with cracking sometimes.

Bake me a cake: Do you know if Julie's Less Sweet BC holds up in high heat and humidity? It's only May here but the muggies are back already!!![/quote]
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