I made Duff's French buttercream this week and didn't care for it at all--too much like a mouth full of butter. I've compared recipes and know that the Swiss and Italian are basically the same except that the egg whites are heated. I also know that the meringue buttercreams are considered a less sweet "adult" icing. Is there a happy medium somewhere? I use Sharon Zambito's BC all the time on my client cakes, but frankly it's far sweeter than I prefer. Then there's the "mouth of butter" meringues. How I'd love to find an icing that works well on wedding cakes but is "just right" on the sweetness.
post #1 of 9
2/6/12 at 7:33am