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Buttercream toooo sweet....

post #1 of 18
Thread Starter 
Hello everyone, does anybody know a buttercream recipe that is not soooo sweet? I usually do classic buttercream but lately either my sweet tooth is to sensitive or I'm adding a little more powdered sugar than I should! I would be interested in a recipe with a mix between the taste of whipped icing thats not sooo sweet yet with the texture of buttercream.... Any suggestions?
post #2 of 18
What is your recipe? Do you use shortening? To me, if you use butter instead of shortening in your recipe, the frosting doesn't taste so sickly sweet.
post #3 of 18
do you add any salt to your buttercream? I use an all butter recipe and I use unsalted butter but I add salt when I put my powdered sugar in. Also try the IMBC. It is really good, its light and its not overly sweet at all. I had asked about it on cakecentral before and everyone pointed me towards Warren Brown's IMBC recipe which you can find on youtube and how to make it
post #4 of 18
Hon, I hate to tell you but..........
Buttercream icing is *suppose to* be sweet.
What one person thinks tastes great another will find disgusting icon_smile.gif
The suggestions already posted are good. Try them.
Have you considered using Pastry Pride or Rich's Bettercreme?
post #5 of 18
Have you tried Swiss Meringue Buttercream? It is not too sweet and very creamy & smooth. It does not crust but with a little practice you can get a very smooth finish. I haven't tried the Italian Meringue buttercream but will be trying it next.
post #6 of 18
Thread Starter 
Thanks for the replies... I know buttercream is suppose to be sweet but I thought maybe someone out there had a trick up their sleeve to "tone it down" some yet keep its form. I usually use unsalted butter 1 stick. 1/4 cup of cream, 1lb of powdered sugar, 1tsp vanilla then double or triple the recipe when needed. I will definitely try the suggestions below.... Keep u all posted if I get a cavity or not. thumbs_up.gif
post #7 of 18
Quote:
Originally Posted by Rubsters

Thanks for the replies... I know buttercream is suppose to be sweet but I thought maybe someone out there had a trick up their sleeve to "tone it down" some yet keep its form. I usually use unsalted butter 1 stick. 1/4 cup of cream, 1lb of powdered sugar, 1tsp vanilla then double or triple the recipe when needed. I will definitely try the suggestions below.... Keep u all posted if I get a cavity or not. thumbs_up.gif



Add 4 ounces of cream cheese to it. It will add a depth of flavor without making it an exclusive 'cream cheese' buttercream. Also adding a touch of salt helps make a difference. You might try leaving out the vanilla too if you put the cream cheese in. At least taste it before you add it.

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post #8 of 18
Creamy (Non-Crusting) Vanilla Buttercream

Ingredients:
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream  

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.                                                         
post #9 of 18
rubsters--I would definitely add salt to your recipe. I've read online that the amount of salt needed per stick of butter is anywhere from 1/8 of a teaspoon to 1/4 teaspoon. I personally prefer 1/4 teaspoon per stick for my american buttercream. I'd also add one more stick of butter, but that's my personal preference.
post #10 of 18
Hmm. The thought has occurred to me on more than one occasion that powdered sugar generally contains corn starch. Would substituting a bit of corn starch for some of the powdered sugar tone down the sweetness?

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #11 of 18
I have used the following recipe & liked it very much it does crust nicely too.

http://cakecentral.com/recipe/julies-less-sweet-buttercream-frosting
post #12 of 18
When I make American (powdered sugar based) buttercream I use a good palm full (maybe 1-2 teaspoons) of salt and also a squirt of lemon juice to cut the sweetness a bit.
post #13 of 18
Quote:
Originally Posted by hbquikcomjamesl

Hmm. The thought has occurred to me on more than one occasion that powdered sugar generally contains corn starch. Would substituting a bit of corn starch for some of the powdered sugar tone down the sweetness?



No! Corn starch would only add a chalky taste. I know because I bought a batch of powdered sugar that apparently had too much corn starch in it. Yuck!

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post #14 of 18
my buttercream recipe is very simple
4oz soft butter
12 oz icing sugar
2 tbsp water.

ive been using that recipe since i was a bairn, it was my mams and i always used unsalted butter because thats what she did , i never added any salt untill a few month ago, my same 10 year old recipe suddenly became unbearably sweet, had a trial run a pinch of salt brought the balance back icon_smile.gif its possible that it may just be your own tastes changing, but after my last cake (was for family only) every one commented, how it was tasty, but very very sweet so i decided to amend my recipe with a pinch of salt till it tasted right to me icon_smile.gif
post #15 of 18
Wow...I add a full teaspoon of salt for every 2-lb bag of powdered sugar. I've also been making my own vanilla...and it seems to cut down on the sweetness too.
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