Butter Cream too sweet.

Replies to This Discussion

Permalink Reply by Katy Nott on August 30, 2012 at 9:24am

Ah like an english summer?  So it's pouring with rain then Anne............

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 Katy Nott on August 30, 2012 at 9:25am

Cheers June!  I think I may stick to my lazy method - that all sounds like a lot of work to me lol

Permalink Reply by June Kowalczyk on August 30, 2012 at 11:11am

Yes, it is a bit more work Katy & I don't do it all the time. But it has the same taste & mouth feel as Swiss/Italian BC with much less hassle to make.

Permalink Reply by Anne M on August 30, 2012 at 11:21am

Thank you, Thank you everybody for all the great suggestions.  I was away from this site for a day and what a treat top come back to.  Anne and June stupid me thought icing sugar had only sugar I hae not checked the other ingredients.  But I will definitely try the almond and the butter flavoring.  June I actually have the wilton butter flavor and home and not tried it.  Thank you all again. 

Permalink Reply by June Kowalczyk on August 30, 2012 at 11:47am

That butter flavor Anne really, really does the trick. Even if I am in a hurry & make all shortening BC, it cuts the greasy & sweet taste. I use min 1-2 tblsp in one small batch.
:0)

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