Butter Cream too sweet.

Replies to This Discussion

Permalink Reply by Frostine on August 28, 2012 at 10:14am

The recipe that I use has sour cream in it.  It really cuts the sweetness.  Here is a link to the recipe. http://www.thatreallyfrostsme.com/2010/04/my-favorite-frostingicing...

Permalink Reply by Ruby Allen on August 28, 2012 at 10:16am

Hi, Anne - It depends on how much shortening and/or butter you're using. I've dealt with this problem as well and have adapted a couple of times by adding a couple of cups of sugar and checking the consistency and taste testing. Once I figured the ratio I liked, I've stuck with it.  Also, adding a bit of salt cuts the sweeteness. I never make a single batch of BC and have to 'season to taste'.  Only a small amount is necessary, though - a pinch or two should do it.  Hope this helps.

Permalink Reply by Anne M on August 28, 2012 at 11:35am

Thank you Ruby & Forstine.

Frostine, what do u do with the balance icing, can u freeze it?

Permalink Reply by Katy Nott on August 28, 2012 at 11:59am

Anne - what type of butter/shortening do you use?  I use salted butter in a ratio of 1 butter to 2 icing sugar.  I don't know if that would be too sweet still for you - try adding a couple of drops of lemon juice perhaps?  btw - you can freeze butter icing, I do it all the time.

Permalink Reply by Frostine on August 28, 2012 at 2:18pm

You can freeze it, but be sure to re-mix in the mixer when you bring it back to room temp.

Anne M said:

Thank you Ruby & Forstine.

Frostine, what do u do with the balance icing, can u freeze it?

Permalink Reply by Katy Nott on August 28, 2012 at 2:31pm

Yes Frostine, you are right.  Give it a good thrashing to smooth it out again.

Frostine said:

You can freeze it, but be sure to re-mix in the mixer when you bring it back to room temp.

Anne M said:

Thank you Ruby & Forstine.

Frostine, what do u do with the balance icing, can u freeze it?

Permalink Reply by Sandi Newsome on August 28, 2012 at 2:39pm

Hi Anne, You could add a little salt to cut the sweet.  I have a great recipe for buttercream that isn't disgustingly sweet great raves abou it if your interested

Permalink Reply by Joann Gottermeyer on August 28, 2012 at 3:38pm

I use the salt trick all the time - dissolving it in a tiny bit of hot water works great for me.

Permalink Reply by Danielle Dyskin on August 28, 2012 at 8:17pm

We sometimes use a bit of corn flour instead of some of the icing sugar in vanilla buttercream if it is getting too sweet.  With chocolate just add some more good cocoa to balance the sugar.

Permalink Reply by Rosalie on August 28, 2012 at 9:59pm

     I was told to add a teaspoon of almond flavoring for every 4 cups of conf sugar in the recipe.  I carefully purchase my almond flvr to be sure there is no almond or peanuts used in the making of the product, so as not to harm anyone with peanut allergies.  But, I am told by customers this is a better tasting frosting, less sweet and tastier.  It is the favorite of my family.  Hope this helps.

Permalink Reply by June Kowalczyk on August 29, 2012 at 5:16pm

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 Anne Drew on August 29, 2012 at 6:24pm

In Australia we have confectioners sugar premixed with starch from tapioca, wheat or maize so I make my butter cream with this which cuts the sweetness.  Do you have something similar over there?

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