Crusting Buttercream icing needed that isn't so rich

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Permalink Reply by Elizabeth Armijo on August 9, 2011 at 10:33pm

i use

1 1/2 c. shortening

1/2c water or milk

2tsp pure vanilla extract

1/2tsp salt

2lbs sifted powdered sugar.

Cream shornening 3-5 min until creamy add powdered sugar and milk/water ass salt then vanilla. blend medium speed for 3-5 min.

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Permalink Reply by The Cake Jeannie on August 9, 2011 at 10:47pm

You can try the High Humidity Icing recipes on the Wilton site, they seem to cut down the sweetness, if that's what you mean by "rich".

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Permalink Reply by Corina Mendoza on August 10, 2011 at 2:42am

If its too sweet add salt. I do to it to my BC...it really cuts the sweetness.

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Permalink Reply by Anna Mills on August 10, 2011 at 1:44pm

Thanks everyone!  I think salt might just do the trick.  Too sweet is definitely what I meant by rich.  I'll try these ASAP.  :)

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Permalink Reply by Anna Mills on August 11, 2011 at 1:51pm

Hi Elizabeth - I think I'm going to try your recipe below.  Is it a crusting buttercream?  Can I use the Viva paper towel method?

Elizabeth Armijo said:

i use

1 1/2 c. shortening

1/2c water or milk

2tsp pure vanilla extract

1/2tsp salt

2lbs sifted powdered sugar.

Cream shornening 3-5 min until creamy add powdered sugar and milk/water ass salt then vanilla. blend medium speed for 3-5 min.

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Permalink Reply by Elizabeth Armijo on August 11, 2011 at 3:42pm

Yes it is. I use the viva method on this recipe and it looks great

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Permalink Reply by Fran Beatri on August 15, 2011 at 10:12pm

I agree with the addition of salt.   I was taught to use popcorn salt ( but not necesssary) and dissolve it it the water you used ( but microwave the water first so it is hot).   

Also I would have subtracted from the powdered sugar you used for the egual amount of chocolate cocoa.

Meaning it you used a cup of cocoa ---then I would have used one cup less powdered sugar.

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Permalink Reply by Dawn Becker on August 16, 2011 at 12:34pm

Use the recipe you use - but leave out the vanilla.  I don't know why people think we have to put vanilla into everything we do.  You really don't.  The vanilla is so sweet.  Just remove it or replace it with something else.  Icing is sweet enough without it.

 

My recipe:

1 cup shortening (I use hi-ratio - but regular works)

1.5 cups butter

2 pounds PS

2 T extract or flavoring of choice

 

I typically use almond.  But I will also use non-dairy creamer (I never use milk - then I have to refrigerate my cake - NO! NO! NO!)

 

I'm always hearing the same thing from people who eat my icing, "Dawn's icing is so good.  It's not as sweet as everyone else's."

 

I rarely put vanilla in my icing - and when I do, I use non-dairy french vanilla coffee creamer in place of the extract. 

 

I also use non-dairy coffee creamer to thin my icing.  Never water (I can't get past water and oil just don't mix).  My icing crusts like a dream no matter what I put in it.

 

 

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Permalink Reply by Ruth Cropper on August 16, 2011 at 3:29pm

Elizabeth,

The butter also makes the buttercream rich.  I use 1 c shortening, 1 tsp. clear vanilla, 2-4 tbsp. water, 1 tbsp. meringue powder,  pinch of salt and 4 c powdered sugar.  Beat with mixer the first 4 ingredients until smooth and water is throughly blended in.  Combine the next 3 ingredients together and add to the shortening mixture slowly until all blended.  Adding salt cuts down on the sweetness and the meringue powder makes this frosting crusting also.

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