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not so sweet icing

post #1 of 31
Thread Starter 
I am working with a local photographer making smash cakes for first birthday pics. The buttercream I use is too sweet and it crusts. I need a icing That's tasty, not so sweet, will hold up and not crust up. Any help is appreciated.
post #2 of 31
SMBC
post #3 of 31
Thread Starter 
Yes but eggs for babies? They are raw in that
post #4 of 31

No, they're cooked to 160degrees, so fine.

 

Who told you that either crusting or 'too' sweet was a problem? The photographer?

 

If people are wanting photo shoots of their babies eating cake, they have to accept that the baby will be consuming sugar.

post #5 of 31
The concern about eggs for babies is serving egg whites before 1(and cooking them through, obviously). I believe it has to do with preventing egg allergies.

Smbc is cooked, so no worries.
post #6 of 31
Thread Starter 
Ok thx, I think it's way to sweet, we know sugar will be consumed but doesn't have to be a crazy amount like regular butter cream. Plus I don't like the crustimg of it
post #7 of 31
I do not like sweet icing at all. I have finally found the best icing i think i have ever made ! Doesn't not crust , stays sturdy , and is light and fluffy perfect for coloring too.
Very quick and simple !

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
post #8 of 31
Recipe makes enough icing for 12 cupcakes
post #9 of 31

this is the original recipe for the red velvet cake icing-long before they started putting cream cheese in it. I'm talking at least 40 years ago. I still make this icing for my red velvet cake. It is so delicious we fight over whose going to lick the beaters.

post #10 of 31

Quote:

Originally Posted by sararyna View Post
I do not like sweet icing at all. I have finally found the best icing i think i have ever made ! Doesn't not crust , stays sturdy , and is light and fluffy perfect for coloring too.
Very quick and simple !

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

sararyna, if you put an egg yolk in here you have Pudding or pastry cream.  It sounds like it would be a very nice cake filling, with the rich creaminess I envision here.

I had been looking at the French Buttercream recipes on the CC website, but I'm trying this old-fashioned recipe first. thanks.

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post #11 of 31

I love that recipe, mine uses 4 T instead of 5 of flour, only difference. (and I get enough out of it to generously frost 24 cupcakes)

 

I use it instead of IMBC on most of my cupcakes, unless they need fruit/berry added, you can't really add in anything wet, other than a small amount of flavouring.

If you add a few tablespoons of coconut milk powder into the flour and a vanilla bean, it is amazing. You can do the same with espresso powder, makes a really yummy coffee and cream type flavour.

post #12 of 31

Quote:

Originally Posted by scrumdiddlycakes View Post

I love that recipe, mine uses 4 T instead of 5 of flour, only difference. (and I get enough out of it to generously frost 24 cupcakes)

I use it instead of IMBC on most of my cupcakes, unless they need fruit/berry added, you can't really add in anything wet, other than a small amount of flavouring.

If you add a few tablespoons of coconut milk powder into the flour and a vanilla bean, it is amazing. You can do the same with espresso powder, makes a really yummy coffee and cream type flavour.

scrumdidlycakes:  Yes, I see where you might want a touch less flour.    Q: You can't really add in anything wet to the Flour icing, correct?

 

Quote:
Originally Posted by ttaunt View Post

this is the original recipe for the red velvet cake icing-long before they started putting cream cheese in it. I'm talking at least 40 years ago. I still make this icing for my red velvet cake. It is so delicious we fight over whose going to lick the beaters.

ttaunt:  So essentially the alteration of the original recipe, (adding cream cheese),  was just a shortcut which eliminated the stove top cooking step. I'm wondering how this icing would be on Banana, Carrot, & pumpkin cakes.

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post #13 of 31

It is delicious on any cake. My sister just informed me recently that she doesn't like the change by adding cream cheese. She prefers the original-so bye bye cream cheese icing except for carrot cake.

post #14 of 31
Quote:
Originally Posted by scrumdiddlycakes View Post

I love that recipe, mine uses 4 T instead of 5 of flour, only difference. (and I get enough out of it to generously frost 24 cupcakes)

I use it instead of IMBC on most of my cupcakes, unless they need fruit/berry added, you can't really add in anything wet, other than a small amount of flavouring.
If you add a few tablespoons of coconut milk powder into the flour and a vanilla bean, it is amazing. You can do the same with espresso powder, makes a really yummy coffee and cream type flavour.
Do you mix it the same way? I always read to mix the sugar, flour and milk and salt first, then cook and add the cold butter after it cools, and vanilla then whip the daylights out of it. Do you think that affects volume? I have the same recipe and mine is about 2 cups of icing.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #15 of 31
Quote:
Originally Posted by Annabakescakes View Post


Do you mix it the same way? I always read to mix the sugar, flour and milk and salt first, then cook and add the cold butter after it cools, and vanilla then whip the daylights out of it. Do you think that affects volume? I have the same recipe and mine is about 2 cups of icing.


I do just flour/milk/vanilla in the paste, then beat the sugar and butter til the sugar for ages, add the paste and beat for another 5-10 minutes. I find if you get the flour paste really cold, it whips up fluffier, and I use the whisk attachment, not the paddle.

 

The only time I cook the sugar in with the past is when I make it chocolate, for some reason I have a much harder time getting that one smooth.

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