Not Too Sweet Buttercream Recipes
FLUFFY BUTTERCREAM "BAKERY-STYLE" FROSTING
Frosting that is not-too-sweet, fluffy, and so spreadable. A "bakery-style" vanilla buttercream frosting that mixes together in minutes and holds its shape on any dessert like cakes or cupcakes.
Provided by Lisa Hatfield
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Beat soft butter and shortening in an electric mixer on high speed with the whisk attachment until creamy for 5 minutes. Scrape down the sides of the bowl.
- At low speed, add powder sugar 1 cup at a time until smooth into the mixing bowl.
- On high speed, mix in vanilla, almond extract, and hot water for 5 minutes until fluffy and smooth.
- Place a dollop of frosting on a small piece of cardboard or on a tray, and set the cake on top. This keeps the cake from sliding around while decorating.
- Fill a large piping bag with frosting, set the bag in a tall sturdy glass measuring cup. Load it down inside the pastry bag with a spatula, when 3/4 full, push inside the bag toward the tip. Fold the top down and decorate your cake. Don't overfill or it will squeeze out of the top of the bag.
- Frost the cake using a small offset spatula, smooth out as best you can all over the top and sides of the cake. This frosting is so easy to spread, and you don't have to clean your spatula while decorating. Then create beautiful designs using a piping bag fitted with tips.
Nutrition Facts : Calories 585 kcal, Carbohydrate 81 g, Protein 1 g, Fat 30 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 49 mg, Sodium 343 mg, Fiber 1 g, Sugar 70 g, UnsaturatedFat 13 g, ServingSize 1 serving
NOT TOO SWEET BUTTERCREAM
This is a simple icing that doesn't require any cooking. The cream cheese is just to cut the sweetness; you can't really taste it. I also use this to frost sugar cookies and people love it. This works for icing a cake as well as piping simple designs, such as shells. It might not work for roses, but you could add extra powdered sugar if you wanted a stiffer icing.
Provided by mg_farkas
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese until creamy. Slowly add powdered sugar, about 1/2 cup at a time. Add flavorings and enough milk or cream to make the icing the consistency you want.
- Almond extract is very strong: you might want to start with the smaller amount and then add more if you like it.
- This icing should be refrigerated if it will be sitting out for more than a few hours, since it does have cream cheese and milk in it.
- This is enough to frost cookies and a rectangular cake in the pan. If you want to do a layer cake, make a double recipe.
Nutrition Facts : Calories 2898.5, Fat 122.7, SaturatedFat 77.4, Cholesterol 339.7, Sodium 917.9, Carbohydrate 455.4, Sugar 444.9, Protein 7.9
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- Add about a cup of powdered sugar, the meringue powder and a pinch of salt. Mix until incorporated.
- Continue to add the powdered sugar, a bit at a time and mix well between each addition. Be careful to only beat the mixture on medium-low speed, allowing it to run for as long as it takes. You don't want to incorporate too much air.
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