I agree with Karen... if you sacrifice the ingredients... you will sacrifice the flavor... however... ganache is not as sweet and you can use it like buttercream... the only answer I'd have... but it does not have less fat for sure!
I don't care about fat, I just don't like sweet frosting. It seems like since confectioners sugar is just sugar and cornstarch I should be able to attain the same consistency with cornstarch. I want to pipe decorations but not have them melt. I'm thinking I may have to go back to frosting with a spatula and finding some other way to decorate. Even my white chocolate was super super soft. I thought chocolate would harden up but no such luck
jeri c said:I agree with Karen... if you sacrifice the ingredients... you will sacrifice the flavor... however... ganache is not as sweet and you can use it like buttercream... the only answer I'd have... but it does not have less fat for sure!
Usually I only use 100% butter when I want an icing that is smooth and dreamy. When I need a stiffer frosting I use 2 ratios of all vegetable shortening to 1 ratio of butter with my confectioner's sugar. Try using salted butter to cut down on the sweetness. The vegetable shortening allows the icing to be much stiffer - and WILL NOT melt. Trust me, I live on an island in the Caribbean, and if that can hold up to a hot island summer day, it should not melt! Here is what I typically do:
2/3 C shortening
1/3 C butter
4-5 C confectioner's sugar, sifted
2 tsp vanilla (or 1 Tbsp if I'm only doing vanilla flavoured)
2 tsp flavouring (whatever flavouring you like)
Heavy Whipping Cream or evaporated milk (as needed)
Cream the shortening and butter together until nice and smooth, and a little lighter (usually about 2 minutes). Add two cups of confectioner's sugar and the half of the flavourings. Mix until smooth. Add another two cups of confectioner's sugar, and remaining flavourings. Mix again until smooth. At this point you may need to add some of the cream or the evap milk. I add it tablespoon, by tablespoon until I get the consistency I'm looking for. Taste. If it's sweet and stiff enough for you at this consistency, then you're in good shape, otherwise, add a little more confectioner's sugar to stiffen it up and sweeten; or a little more of the cream/milk to make it a little smoother. It's pretty much the same as most of the other american style buttercreams - but it's my favourite way to make buttercream that stands up to heat. It can easily be doubled or tripled, and will definitely crust.
I hope that helps!
Sunny smiles from the Cayman Isles!
I use 100% fresh butter.... but my buttercream is very rich and pretty sweet.... not sure how to help you. I don't use the Swiss Merangue but have heard people really do like it. Sorry I'm no help.