Am a novice cake maker & last night I made the Sylvia Weinstock buttercream dressing (egg whites, melted sugar, butter & vanilla). I only made 1/2 of her recipe & I did use salted butter when it calls for unsalted. I don't know if the before made a difference but the end result is nauseatingly too buttery tasting. Should I add powdered sugar ? Should I do more of the melted sugar & egg whites concoction? Please help, this cake is for Friday at work and yes, I want to show off.
Thanks
I would try again with unsalted butter. The salt is what gives it the buttery taste. I use the recipe I found on here called "buttercream dream" It is easy (no cooking involved) and tastes really good.
When I make a buttercream (I do use unsalted butter) I stop and taste it before I add the last stick or 2 of butter. Sometimes it doesn't need it. It makes a big difference.
Also, if when you made the frosting and poured in the hot sugar most of the sugar went to the bottom, or sides of the bowl, your frosting didn't absorb as much as it could have. That would make it taste less sweet and more buttery.
Good luck!
-Michelle
that nasty shortening works well too...
it has no taste to it, so all you do taste is the sweetness of the frosting.
It is also colorless, as butter is yellow (if you are looking for a clean white buttercream)
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