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I've seen two different cooking shows where the cook was criticized for their butter cream frosting being too sweet.
How the heck do you make butter cream frosting that is not "too sweet" since butter cream is basically just butter and powdered sugar. It's going to be sweet no matter what you do, unless you substitute corn starch for the powdered sugar (bletch).
Our family doesn't like super cloyingly sweet frosting. Typically I cut back the amount of powered sugar. If the recipe calls for 4 cups, I'll use 3 to 3 1/4 cups. It still whips up nicely, and tastes great, just not as sweet.
Our family doesn't like super cloyingly sweet frosting. Typically I cut back the amount of powered sugar. If the recipe calls for 4 cups, I'll use 3 to 3 1/4 cups. It still whips up nicely, and tastes great, just not as sweet.
I do the same for all recipes that use regular or confectioner sugar and never have a problem.
I used to live near an Italian bakery that made incredibly smooth, rich, not-very-sweet buttercream icing. Always wondered why American “buttercream” was so sickeningly sweet. Later I found that French buttercream frosting also blew away the American so-called buttercream.
Reason: The Italian and French buttercreams really are very different recipes from the typical American ones. A quick look at the recipes will make it obvious. The Euro stuff places the emphasis on creamy richness instead of sugar overload.
I don’t bake cakes but for any recipes involving sweeteners, I alway reduce the amount of sugar by at least a third, and in some cases it can even be omitted. Frosting would not be a good candidate for total elimination of sugar, though.
I've seen two different cooking shows where the cook was criticized for their butter cream frosting being too sweet.
How the heck do you make butter cream frosting that is not "too sweet" since butter cream is basically just butter and powdered sugar. It's going to be sweet no matter what you do, unless you substitute corn starch for the powdered sugar (bletch).
American buttercream is cloyingly sweet and extremely rich, but can often be an excellent component if the cake or whatever dessert it’s paired with has sharp or bold flavors that cut the sweetness (think citrus, passion fruit, ginger, dark chocolate, etc) When someone is criticized for the buttercream being too sweet it’s usually because there isn’t enough balance in flavors so the focus is on the sweetest part of the dessert (the buttercream), and/or maybe they should have gone with another style of buttercream.
Swiss buttercream, Italian buttercream and French buttercream are all way less sweet and lighter than American buttercream. That’s why they are often preferred by professional pastry chefs (particularly Swiss buttercream). There are also other variants such as German and flour buttercream which are also less sweet.
The secret is to add a punch of salt to the frosting.
It cuts the sweetness.
I believe I got this from The Pioneer Woman, or Martha Stewart, I can't remember which one, but it works.
I'm sure you meant a "pinch" ...
...and maybe a dash of fresh lemon juice. My grandma put a dash or two of fresh lemon juice in pretty much everything because she didn't like anything overly sweet.
The secret is to add a punch of salt to the frosting.
It cuts the sweetness.
I believe I got this from The Pioneer Woman, or Martha Stewart, I can't remember which one, but it works.
*pinch (not punch)
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