Hi Im new to the group. I have tried several icing receipes and they are just to sweet . Can someone please share one that is not so sweet but creamy and good also. Maybe I am just not making correctly. thanks in advance.
AHave you tried a meringue buttercream? I use Warren Brown's recipe which you can find on YouTube. You can also try decreasing the sugar in your recipe if you don't care about crusting. I will usually add lemon juice and salt to my powdered sugar based recipe (I use a couple different recipes) to cut the sweetness. You can experiment with many different recipes if you don't rely on crusting for a smooth finish.
ANo Annie I havenf tried a meriingue.I decorated years ago and have jusf ddciddx to play with it some.Things have changed so much I haven't decorated in at least 28 years they didn't dofondant ba k then .I haven't attempted it yet still trying to figure out a Icing I like .Thanks so much for the' input .I appreciate any tips I can get
sorry for all the typos I was on my phone and some of the letters don't work and they stick.
AOk, maybe experiment with some powdered sugar based icings first before jumping into a meringue buttercream. The meringue recipes can be tricky for some people starting out. Things have changed quite a bit! Fondant was kind of an exotic thing when I first started a long time ago.
Thanks I tried about 4 different icings 2 weeks ago . Im still searching for the perfect one that I like .Thanks again'
I am actually quite a fan of Bronwen Webbers recipe for typical ABC.
1 lb unsalted butter
2 lb sifted powdered sugar
1/4c buttermilk with 1/4 tsp salt dissolved in it
2 tsp vanilla
The buttermilk really cuts down the sweetness of the finished ABC.
Cupadeecakes also has a really good traditional ABC using cream instead of the buttermilk, but she whips it for almost 10 minutes to incorperate air, thereby making it less sweet.
http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html
Thanks for the link love, NerdyBaker! A little salt will help cut that sweetness too, but my ABC icing is still the sweetest icing I use. OP may want to try some meringue icings - Swiss, Italian French, etc.
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Thanks for the link love, NerdyBaker! A little salt will help cut that sweetness too, but my ABC icing is still the sweetest icing I use.
Of course! I have picked up quite a few nice tricks from your blog. You were definitely a great resource for me as I was learning, and I still pick up tricks from your blog every now and again =D
AMy husband doesn't like sweet icing, so I make Swiss Meringue Butter cream. I find that it's not tricky to make once you get the hang of it. I use pasteurized egg whites in mine to make it a bit easier. The recipe I've been using is [URL=http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/]http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/[/URL]. I find it too buttery for my taste, but he loves it.
Also try this blog post on for size.
http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
Its the SMBC from Beyond Buttercream (formerly FromScratchSF). She guides you through each step and gives you scientific reasons to be doing what you need to be doing. She is a cake goddess in my opinion, and I have learned SOOO much from her.
SMBC is my buttercream of choice, and I can bet that once you try it out and master the technique it will be yours as well.
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I am actually quite a fan of Bronwen Webbers recipe for typical ABC.
1 lb unsalted butter
2 lb sifted powdered sugar
1/4c buttermilk with 1/4 tsp salt dissolved in it
2 tsp vanilla
The buttermilk really cuts down the sweetness of the finished ABC.
Cupadeecakes also has a really good traditional ABC using cream instead of the buttermilk, but she whips it for almost 10 minutes to incorperate air, thereby making it less sweet.
http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html
I am making this as we speak...it's soooo thick! And it is a bit too sweet for my taste, so I will try adding a little more buttermilk get it thinned a little. I let my butter sit out overnight, but because it's so friggin cold here, I think it just didn't feel like softening up!
I just wanted to try this one because I use 1/2 butter, 1/2 shortening in my ABC and I am trying to get away from using shortening. It's gross, but I have never had any complaints about my regular 50/50 mix.
BW's recipe is MUCH sweeter than mine. Let the experimentation begin!
I use 1.5 lbs of butter to 2 lbs of powdered sugar. Usually I don't use a full two lbs of sugar. It doesn't crust but that works for me.
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