Buttercream Icing

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Permalink Reply by Theresa Happe on February 9, 2010 at 4:01pm

The neoclassic buttercream is good and less sweet than most. You'll find it here: http://www.cakeswebake.com/forum/topics/neoclassic-buttercream

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Permalink Reply by Angela Wright Pineda on February 11, 2010 at 9:56am

I do a non cooking method of meringue based buttercream:

1/4 cup pasturized egg whites (equal to 1 large egg egg white)
1 tsp cream of tartar
1 1/2 to 1 3/4 lbs confectioners sugar
1/2 to 3/4cup cornstarch
1 lb SALTED butter (Great value brand from Walmart or Land O Lakes brand only - the others are too high water content)
1lb High Ratio shortening
1 tsp vanilla
2 oz whipped cream cheese

Whip egg white & cream of tartar together into a very stiff/dry meringue. Add vanilla, butter and shortening, mix on high until completely blended and fluffy. Add 1/2 of the sugar and 1/2 cup of the cornstarch. Mix on low until just blended then mix on high to fully incorporate (about 10 seconds on high). Add remaining sugar to texture & taste you may not use all of it! Weather plays a big part on how much sugar will actually be added and whether or not you will need the remaining 1/4 cup of cornstarch. Once all that is incorporated well and is fluffy, to make the butter flavor really pop add the 2 ounces of whipped cream cheese and beat on high for about 15 to 20 seconds. It is fluffy, less sweet but sweet enough, does NOT crust, and makes beautiful roses and flowers!

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Permalink Reply by Lynne Salmon on February 14, 2010 at 3:33pm

The very nature of icing is to be sweet.
A couple of things some have tried with shortening based icing to cut sweetness are:
add about 1/4 cup cornstarch
add about 1/2 teaspoon
add more flavoring - up to 1 Tablespoon. NO it will not make the icing too thin.

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