Cake Decorating Community - Cakes We Bake

I am looking for a less sweeter buttercream frosting. I use a 2lb bag of powdered sugar and 1/2 and 1/2 cream..But I am hearing it is to sweet...

 

Views: 480

Reply to This

Replies to This Discussion

Have you ever tried Swiss Meringue Butter cream?  It is not as sweet as American butter cream but since it is all butter is does have a lower melting point than butter creams that have shortening.  If you want to try it, I have used the method on this tutorial & it comes out perfect every time (I usually use a little less butter).  http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-mering... I have used melted chocolate, fruit puree, jams, lemon zest, orange zest, liqueur etc to flavor it.  My family prefers SMBC over ABC.   If you ever have the need for peanut butter butter cream, I did come across a recipe that I loved and was not super sweet.  It is found here:   http://cakecentral.com/recipe/peanut-butter-dream-buttercream

I usually dissolve between 1/4 and 1/2 tsp salt in a tiny bit of water and add to my bc - if someone says they don't like  sweet bc I'll add a bit more. Works every time - just be sure to get the salt dissolved so you don't get any of that grit feely from the salt.


Thank you very much... I am going to try that. I am making a cake next weekend...


Joann Gottermeyer said:

I usually dissolve between 1/4 and 1/2 tsp salt in a tiny bit of water and add to my bc - if someone says they don't like  sweet bc I'll add a bit more. Works every time - just be sure to get the salt dissolved so you don't get any of that grit feely from the salt.

Good luck! One more question - do you use all butter or half butter half shortening? The shortening will cut on the sweetness some, too. Happy caking!
 
Patricia Soto said:


Thank you very much... I am going to try that. I am making a cake next weekend...


Joann Gottermeyer said:

I usually dissolve between 1/4 and 1/2 tsp salt in a tiny bit of water and add to my bc - if someone says they don't like  sweet bc I'll add a bit more. Works every time - just be sure to get the salt dissolved so you don't get any of that grit feely from the salt.

Are you adding Vanilla & Almond extract?  Almond extract makes buttercream taste sweeter.  I only use 1/2 teaspoon per 4# sugar.

I always add almond, creates an awesome tasting less sweet butter cream ... almond and vanilla ... everyone loves it ... very positive feedback J:~D

I use 3/4 butter and 1/4 crisco. I make my own vanilla. I also use almond' but some people do ask for me not to use it..Dont know why I love it..

Joann Gottermeyer said:

Good luck! One more question - do you use all butter or half butter half shortening? The shortening will cut on the sweetness some, too. Happy caking!
 
Patricia Soto said:


Thank you very much... I am going to try that. I am making a cake next weekend...


Joann Gottermeyer said:

I usually dissolve between 1/4 and 1/2 tsp salt in a tiny bit of water and add to my bc - if someone says they don't like  sweet bc I'll add a bit more. Works every time - just be sure to get the salt dissolved so you don't get any of that grit feely from the salt.

I use half butter, half shortening and 1/2 n 1/2 in my ABC - but I use salted butter, not unsalted butter and get rave reviews.  I think the salt does take away some of the sweetness.  I have a friend who has requested for her birthday I just give her a container of buttercream. :)

That is the same things I put in mine. Except for the 1/4 crisco and 3/4 salted butter...Maybe I will go 1/2 butter and 1/2 crisco next time..

Eileen S said:

I use half butter, half shortening and 1/2 n 1/2 in my ABC - but I use salted butter, not unsalted butter and get rave reviews.  I think the salt does take away some of the sweetness.  I have a friend who has requested for her birthday I just give her a container of buttercream. :)

Hey Patricia
I make flour frosting. Not as much fuss & work as SMBC. Tastes great, not sweet & light.
I am on my IPod so I can't cut & paste the recipe. Easy Peasy.
1cup milk
5 tblsp flour
1 cup butter
1 cup sugar
1 tso flavoring of choice.
Syou are making a roux with the flour & a little if the milk. Add remaining milk and stir until mixture is thick. Refridgerate until cool. Beat sugar & room temperature butter until fluffy. Add flavoring & flour mixture a couple of tblsp at a time, beating well after each addition. When all flour mixture is added I sometimes add 1/2-1 cup icing sugar for extra stability. The longer you bet this mixture the fluffier & lighter it gets. After being refrigerated you need to re-whip to ice your cake.

I am going to have to try this one.. It sounds very easy...Thank You, June

June Kowalczyk said:

Hey Patricia
I make flour frosting. Not as much fuss & work as SMBC. Tastes great, not sweet & light.
I am on my IPod so I can't cut & paste the recipe. Easy Peasy.
1cup milk
5 tblsp flour
1 cup butter
1 cup sugar
1 tso flavoring of choice.
Syou are making a roux with the flour & a little if the milk. Add remaining milk and stir until mixture is thick. Refridgerate until cool. Beat sugar & room temperature butter until fluffy. Add flavoring & flour mixture a couple of tblsp at a time, beating well after each addition. When all flour mixture is added I sometimes add 1/2-1 cup icing sugar for extra stability. The longer you bet this mixture the fluffier & lighter it gets. After being refrigerated you need to re-whip to ice your cake.
Honestly Patricia
I have made the SMBC and if you don't do it right, ie: boil syrup correctly, syrup the right temp to beat into the yolks.... well it is a messy blob & you lose ALL your ingredients!!!! After that happening a couple if times, I went on a search. Apparently this recipe has been around Patricia since WW 2. Invented because of rationing. They used shortening, even lard cause butter was so hard to get. But after the war, or guessing on special occasions, butter was used in place of shortening. My family prefer this hands down over SMBC.

Reply to Discussion

RSS

© 2019   Created by Theresa Happe.   Powered by

Badges  |  Report an Issue  |  Terms of Service