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How can I make icing less sweeter?

post #1 of 11
Thread Starter 
Experimenting the in kitchen and was trying to make a white chocolate raspberry bc using white chocolate pudding and decided to throw in raspberry jam. Whoa....too sweet! icon_eek.gif

What can be used to tone down the sweetness?

TIA

Missy

Edited to add...

I know I can probably omit the raspberry jam and use flavoring. So I guess I'm asking in general...can you tone down sweetness?? lol
post #2 of 11
unless you use a stabelized whipped cream frosting, or a boiled frosting
post #3 of 11
I only use Italian Meringue Butter Cream. It's so so very good!
post #4 of 11
Use an Italian Buttercream icing. Since you are cooking the sugar to 240 degrees (F) the sweetness of the sugar is greatly reduced. Although, I have never added pudding mix to an icing so I don't know if it would change the texture or something. Just remember if you are making an Italian Buttercream for the first time - it is looks broken, just keep whipping and it will come together.

Marci
post #5 of 11
Some suggest adding a pinch of salt dissolved in your liquid. Just make sure you dissolve first so the granules don't show up in your icing.
post #6 of 11
Quote:
Originally Posted by dodrill604

Experimenting the in kitchen and was trying to make a white chocolate raspberry bc using white chocolate pudding and decided to throw in raspberry jam. Whoa....too sweet! icon_eek.gif

What can be used to tone down the sweetness?

TIA

Missy

Edited to add...

I know I can probably omit the raspberry jam and use flavoring. So I guess I'm asking in general...can you tone down sweetness?? lol



Did you use american buttercream? If so I can only imagine the sweetness factor. icon_surprised.gif As other's have suggested make a white chocolate italian meringue buttercream and then add the raspberry jam.
Here is an italian buttercream recipe and at the bottom there are suggestions for flavors for it:
http://cakecentral.com/recipes/7381/italian-meringue-buttercream-imbc
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post #7 of 11
ED Smith makes no and low sugar jams and jellies.... if you use one of them you will be imparting the taste without the sweetness of ones, like for example smuckers.... which is quite a bit sweeter....icon_smile.gif You can also use CK icing fruits which work very well also.... also.... just use melted white chocolate in IMBC.... that is a different beast from regular american buttercream.....JMO icon_smile.gif
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post #8 of 11
salt, flour, vinagar...all help cut sweetness
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Married my eharmony sweetheart on 07*03*04
Mom to Tim 3*17*90
step mom to Kyle 6*4*93
step mom to Sallie 10*24*95

~Have what you want but want what you have~
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post #9 of 11
[quote="dodrill604"]Experimenting the in kitchen and was trying to make a white chocolate raspberry bc using white chocolate pudding and decided to throw in raspberry jam. Whoa....too sweet! icon_eek.gif

What can be used to tone down the sweetness?

TIA

Missy

Edited to add...

I know I can probably omit the raspberry jam and use flavoring. So I guess I'm asking in general...can you tone down sweetness?? lol[/quote]

I ALWAYS add 1tsp of cornstarch to 1 recipe(1 cup fat)of my American Buttercream icing. And it's great!icon_smile.gif
post #10 of 11
I add salt as well. I dissolve in hot water then let it come to room temp & add it to my BC. Good luck!
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We are each of us angels with only one wing, and we can only fly by embracing one another.
- Luciano de Crescenzo
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post #11 of 11
Thread Starter 
Thanks to everyone for the tips!! The BC I made was just the run-of-the-mill PS, butter, and shortening mixture. I did use the Smuckers brand Raspberry jam.

The guys at work loved them so maybe it was just me. Love it when they walk around the shop all day with cupcakes in their hands!! haha They are my guinea pigs.

I'm definately gonna try the Italian Meringue BC.

Thanks again for the input!

Missy icon_biggrin.gif
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