Not so sweet icing
Hi all, i'm pretty new to this and am doing a kiddies chocolate cake and the Mom has requested not so sweet icing.
I normally use buttercream icing as it's going to be coloured etc. I've looked around and have found various options of using cream cheese or whipping cream and thickening it up with the icing sugar but am worried about how that will ice and keep. Then there's substituting the icing sugar for cornflower and or salt and adding lemon juice or vinigar to dampen the sweetness.
The mind boggles. I want my customer to be happy but I want the cake to look great too.
Any help and suggestions would be most appreciated.
Regards,
Lee-Ann
I normally use buttercream icing as it's going to be coloured etc. I've looked around and have found various options of using cream cheese or whipping cream and thickening it up with the icing sugar but am worried about how that will ice and keep. Then there's substituting the icing sugar for cornflower and or salt and adding lemon juice or vinigar to dampen the sweetness.
The mind boggles. I want my customer to be happy but I want the cake to look great too.
Any help and suggestions would be most appreciated.
Regards,
Lee-Ann
Replies to This Discussion
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Permalink Reply by nadah on
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Hi lee_Ann , this worked for me . I make a thick pudding with cream and cornstarch dissolve in milk and cook it on medium heat , cool it , then add soften butter , vanilla and the amount of sugar you want .
I use kitchen Aid machine ,
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Permalink Reply by diane kilgore on
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hi, i don't care for really sweet bc, a pastry chef gave this to me. 1 cup crisco1 stick parkay 2tbl flavor 1lb of confectioners sugar. now if you don't want it to crust use butter in place of parkay, it's great for cupcakes and borders ect. and you can add a little salt if you think it's to sweet, but i really like it.
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Permalink Reply by Stampinsher on
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How about making some samples of your icings and invite the Mom to come over to taste it to see what she might like? I have no idea and my suggestion might be dangerous to the fact she just might say forget the whole thing. But I'm thinking on the lines of people making wedding cake samples...
Good luck. Anyway, who ever had frosting or icing that doesn't have a sweetness in it! Personally, I found a few recipes that I plan to try. Whipped Cream "cream cheese" frosting. Here are some links and they claim you can decorate with these icings too:
http://allrecipes.com//Recipe/whipped-cream-frosting-2/Detail.aspx
http://allrecipes.com//Recipe/sturdy-whipped-cream-frosting/Detail....
I do believe, my own experience as well, that salt helps with the less sweet taste!
In the second link, I would NOT use reduced cream cheese.
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Permalink Reply by Dana Olson on
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I just used the Whimsical Bakehouse's buttercream recipe to make my nephew's cake. It was amazing. Give it a try, the recipe calls for hi ratio shortening, but I've heard of people subbing regular Crisco with no huge changes.
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Permalink Reply by Frostine on
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This is the recipe I use. It has sour cream in it which cuts the sweetness.
http://www.thatreallyfrostsme.com/2010/04/my-favorite-frostingicing...
Hope that helps.
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Permalink Reply by Lee-Ann Conway on
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Hi everyone, thanks for all the suggestions. I only got this today and the Mom collected yesterday.
I was too nervous to try any of the new recipes (cream cheese, cream, pudding styles) on a cake going out so i'll keep them on my fridge and play with them until I find the right one. I also find the bc recipe to be really sweet.
We don't have crisco or parkay here in South Africa. I have no idea what they are. We generally use wooden spoon white margarine...?
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Permalink Reply by Keegan Luvs Cake on
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How about SMBC? I myself don't like my buttercream overly sweet so if using standard BC I always use popcorn salt to cut down on the sweetness but Swiss Meringue Butter Cream is to die for!
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I also get told my buttercream is not as sweet because instead of using just vanilla I actually use more almond extract and that seems to cut down on the sweet. But have heard that popcorn salt mixed with the water does help as well. Not a lot but a little bit.
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Permalink Reply by jeri c on
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GANACHE!!! Just chocolate and cream. I used a dark chocolate ganache on an all chocolate cake last summer for a couple who does not like sweet at all and they LOVED this! It is creamy and yummy but not sweet!
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Andrea
I made ganache roses on my all chocolate cake (picture posted on my photos) and made a border. It whips up beautiful and smooth. I love chocolate ganache and it is all that sweet just like Jeri said. I used DARK and I do believe dark chocolate is less sweet than any other chocolate.
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Just leave your ganache on the counter covered with plastic wrap on the surface over night and you can pipe it spread it do anything with it that you can buttercream! It's the best thing ever. I love working with ganache and you get such a beautiful surface on your cakes! You can put on a thinner coat and it is not as sweet. Can you tell I love ganache???
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