Butter Cream too sweet.

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Permalink Reply by June Kowalczyk on August 29, 2012 at 6:47pm

No we don't Anne.  Anne, author of this post,  & I are both from Ontario, Canada. Our icing/confecioners sugar does have corn starch in it, but no tapioca or corn/wheat. I have actually never heard of those extra additions.

Permalink Reply by Anne Drew on August 29, 2012 at 6:49pm

Try using the mixture with corn starch in it I have used that too with success and it isn't as sweet.

Permalink Reply by June Kowalczyk on August 29, 2012 at 6:57pm

Our icing sugar DOES have corn starch in it.

Permalink Reply by Anne Drew on August 29, 2012 at 7:03pm

Pure confectioners sugar doesn't have cornstarch over here but we also have what is called a "Soft Icing Sugar" which is pure confectioners sugar mixed with say cornstarch or starch of some kind.  Which sort of icing sugar do you use that is too sweet, the pure confectioners sugar or the one mixed with cornstarch?

Permalink Reply by June Kowalczyk on August 29, 2012 at 7:06pm

Well we will have to wait and see what Anne answers. I make sure my confectioners sugar is from organic sugar only. But some of the cheaper versions use beets. I pay a little more, but it is worth it for a nice silky bc.

I also use the flour icing quite regularly. Very good, and not too sweet at all.

Permalink Reply by Anne Drew on August 29, 2012 at 7:12pm

What is flour icing I have never heard of that?

Permalink Reply by June Kowalczyk on August 29, 2012 at 8:50pm

Hey Anne  I posted the recipe below. I sometimes add  a couple of 30 ml of meringue powder and 250 ml of icing sugar to make it slightly stiffer so it will pipe nice & crisp and icing crusts.

 

Flour Frosting
1/4 cup flour 1 cup sugar 1 cup milk 1 cup butter cut in cubes (My butter was cool and firm, but I could still leave an indent when I pressed my finger into it) 1 tsp vanilla pinch of salt
1. In a medium heavy-bottomed saucepan, whisk the sugar, flour, salt together. Add the milk and cook over medium heat, whisking occasionally (I had to whisk constantly or else it started to stick and clump at the bottom) until the mixture has thickened into a paste and slightly bubbly at edges (You probably don't want it boiling because we all know how boiled milk tastes..)
2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.
3. Add the vanilla and continue mixing until combined.
I love this frosting, but I think it was still a tad rich and could taste a bit cleaner (although I'm being really picky here). I don't think I can reduce the butter though or it won't be stiff enough. I think I might try subbing some of the milk for water or play around with the flour amout next time.

Permalink Reply by Anne Drew on August 29, 2012 at 9:16pm

I am making cupcakes today so I shall make this frosting and let you know how I get on.  It's winter in Australia at the moment but where I live in Brisbane the weather is like an english summer so I am going with my granddaughter to the Enchanted Forest for a picnic.  I am sure she will have no complaints.  Thank you so much.

Anne.

Permalink Reply by June Kowalczyk on August 29, 2012 at 9:30pm

Your welcome. Glad to help. Enjoy your outing.  :o)

Permalink Reply by Katy Nott on August 30, 2012 at 7:20am

I've never heard of this June - so you just make the bc as normal then add this stuff?

June Kowalczyk said:

Anne
I ALWAYS add butter flavoring to mine along with the main extract/flavoring I am using. It works amazingly well in cutting the sweetness. I tried the salt thing. Made no significant change to me. Sour cream, haven't tried that one. Lemon juice I suppose would work. I bought my butter flavor @ McCalls, their brand. Cheaper than Wilton's, and you need less to achieve the balance.

Permalink Reply by Danielle Dyskin on August 30, 2012 at 7:37am

Hi Anne,

We are in Melbourne and it is FREEZING!

Danielle

Anne Drew said:

I am making cupcakes today so I shall make this frosting and let you know how I get on.  It's winter in Australia at the moment but where I live in Brisbane the weather is like an english summer so I am going with my granddaughter to the Enchanted Forest for a picnic.  I am sure she will have no complaints.  Thank you so much.

Anne.

Permalink Reply by June Kowalczyk on August 30, 2012 at 9:16am

You make the flour mixture, let it cool, transfer to mixmaster, add your butter & beat, beat. Other additions are my tweak Katy.
Katy Nott said:

I've never heard of this June - so you just make the bc as normal then add this stuff?

June Kowalczyk said:

Anne
I ALWAYS add butter flavoring to mine along with the main extract/flavoring I am using. It works amazingly well in cutting the sweetness. I tried the salt thing. Made no significant change to me. Sour cream, haven't tried that one. Lemon juice I suppose would work. I bought my butter flavor @ McCalls, their brand. Cheaper than Wilton's, and you need less to achieve the balance.

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