Is there such a thing as a "light" buttercream?

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Permalink Reply by Goreti on July 13, 2013 at 4:08pm

Hmm I don't think there is such a thing.  I have been able to reduce somewhat the amount of butter in my buttercream recipe and it did hold up but still has a lot of butter.

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Permalink Reply by June Kowalczyk on July 13, 2013 at 4:29pm

The only "light" icing I have found that I like is the flour icing. Basically a poor mans SMBC.  Still has quite a bit of butter, but personally to me anyway, tastes a lot lighter.  :o)

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Permalink Reply by Tania Gonzalez on July 14, 2013 at 8:44pm

Thank you!  :-) I think I could always use the regular Wilton icing recipe but I was hoping there was something out there I hadn't heard before.

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Permalink Reply by Tania Gonzalez on July 14, 2013 at 8:45pm

I read of that icing but I have no idea how it taste. Is it any good?

June Kowalczyk said:

The only "light" icing I have found that I like is the flour icing. Basically a poor mans SMBC.  Still has quite a bit of butter, but personally to me anyway, tastes a lot lighter.  :o)

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Permalink Reply by June Kowalczyk on July 14, 2013 at 11:54pm

Yes, Tania
It is very good. I got the recipe from a member & friend on here. She uses it all the time.

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Permalink Reply by Jackie Merseal on August 4, 2013 at 7:26am

Fluffy Buttercream

 

Ingredients:

• 2 cups solid vegetable shortening
• 8 cups (2 lbs.) confectioners' sugar
• 1/2 teaspoon salt
• 1-2 teaspoons clear vanilla extract or your favorite flavoring
• 6-8 ounces whipping cream

Makes:

About 7 1/2 cups.

 

Instructions:

Step 1

Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.

Step 2

Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cupcake. It will keep 3-5 days in the refrigerator.

Step 3

*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.

 

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