Not so sweet icing

Hi all, i'm pretty new to this and am doing a kiddies chocolate cake and the Mom has requested not so sweet icing.

I normally use buttercream icing as it's going to be coloured etc. I've looked around and have found various options of using cream cheese or whipping cream and thickening it up with the icing sugar but am worried about how that will ice and keep. Then there's substituting the icing sugar for cornflower and or salt and adding lemon juice or vinigar to dampen the sweetness.

The mind boggles. I want my customer to be happy but I want the cake to look great too.

Any help and suggestions would be most appreciated.

Regards,
Lee-Ann

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Permalink Reply by Caroline on December 22, 2010 at 5:33pm

I find crisco is like a vegetable fat, I'm from england and can't get crisco here either so I use vegetable fat all the time mixed with butter, it always turns out smooth and nice not too sweet either.

Hope this helps xx

Lee-Ann Conway said:

Hi everyone, thanks for all the suggestions. I only got this today and the Mom collected yesterday.

I was too nervous to try any of the new recipes (cream cheese, cream, pudding styles) on a cake going out so i'll keep them on my fridge and play with them until I find the right one. I also find the bc recipe to be really sweet.

We don't have crisco or parkay here in South Africa. I have no idea what they are. We generally use wooden spoon white margarine...?

Not so sweet icing

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