Cake Central › Cake Forums › Cake Talk › Recipes › Aother Question About Buttercream Frosting
New Posts  All Forums:Forum Nav:

Aother Question About Buttercream Frosting

post #1 of 21
Thread Starter 
Morning,
I was going to make the cake for my niece's engagement party, but decided to go,with a pro, because my husband insisted that my buttercream recipe was much too sweet! I used this recipe:
http://savorysweetlife.com/2010/03/buttercream-frosting/

Yes, it was sweet, but it was creamy, smooth and tasted silky.

The baker who made the cake did a beautiful job piping the roses, but it tasted a bit grainy and I definitely tasted shortening. I didn't like it at all, compared to the recipe I used. I am a bit of a purist, and don't like the idea of shortening in frosting. I keep picturing eating Crisco right from the can. So my question is: is there a buttercream frosting that is made with butter, but less sweet? I am willing to try the Swiss and Italian, but really I am looking for a simple, easy one Ike the one I made.

Thank you in advance,
Nancy
post #2 of 21
Thread Starter 
Oh, and my red velvet cake was the Martha Stewart recipe, from scratch. It tasted a bit chocolatey, delicious, and was dense, but a wee bit dry. I think I overcooked it, as when I checked it at the recommended time, it was still really wet in the middle, and I figured it would need another 10 minutes, which was too long.

The bakery's cake was moist and light. Didn't taste the cocoa at all. I like mine, but would like it a little more moist. Ideas?
Thanks much,
Nancy
post #3 of 21
Thread Starter 
Anyone???
post #4 of 21

Honestly, buttercream is supposed to be sweet. You could reduce the amount of sugar in he recipe but it will no longer crust.

post #5 of 21

I use the Martha Stewart recipe and I actually reduce the oil by 1/2 cup because I think it's too much.  I bake it at 325 and use the baking strips on the outside of the pan.  You may just need to pull it out a little earlier next time.

 

As for the buttercream, yes it's possible to make a "simple" buttercream with powdered sugar and butter.  I make both Italian and powdered sugar based recipes.  My PS recipe uses all butter.  You may want to reduce the sugar.  Do you need the recipe to be crusting?  If so that can cause a problem depending on how you smooth your cakes (if you reduce the sugar).  I just use a flat scraper and I never have an issue with that.  My recipe is only slightly crusting.  I would begin by reducing the sugar, then use a teaspoon of popcorn salt (it's very fine) during the creaming process.  I also use a few teaspoons of lemon juice to cut the sweetness.

post #6 of 21
Thread Starter 
Thank you so much for your advice! I know, buttercream should be sweet and buttery, right? My husband is crazy!
icon_smile.gif
Nancy
post #7 of 21

he would probably really like the SMBC.  My husband doesn't like anything else (and clients are about 70/30 on the SMBC/ABC split).  I find that adding a few drops of almond and a bit more salt will make it taste a bit less sweet. 

post #8 of 21
Thread Starter 
I have to try making the SMBC. Is it tricky?
post #9 of 21

I use Warren Brown's recipe for IMBC.  You can find it on YouTube with VERY detailed instructions.  I use a lot of vanilla and 1/2 cup extra sugar in mine.

post #10 of 21
Quote:
Originally Posted by nancylee61 View Post

I have to try making the SMBC. Is it tricky?

Try Sweetapolita's recipe.  I found her directions really easy to follow.  It's a bit time-consuming (all that butter-cutting and whisking of egg whites, etc.), but the result is delicious - quite buttery and not too sweet, if that's what you're looking for.

 

http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

post #11 of 21
Thread Starter 
Thank you, ladies!
post #12 of 21

I like using Jennifer Bratko's SMBC.  She gives a picture tutorial of how to make it, along with a very good scientific explanation of the emulsion process that SMBC goes through. Check it out.  http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
(4 photos)
First Communion
(2 photos)
Baby Shower
(4 photos)
Reply

Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
(4 photos)
First Communion
(2 photos)
Baby Shower
(4 photos)
Reply
post #13 of 21
Thread Starter 
Thank you! I am going to try this recipe this weekend!
post #14 of 21
Hi I was wondering if anyone can give me a good buttercream recipe using alpine shortening. I was told this is very good for frosting.
Thankyou
post #15 of 21
SugarShack's buttercream uses high ratio shortening (which is what Alpine is).
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Aother Question About Buttercream Frosting