Which frosting is not too sweet

Continue whipping as needed to get your desired consistency. You can adjust the amounts of salt, vanilla, and yogurt to suit your taste. Just keep in mind that the amount of yogurt will affect the consistency of the frosting.

You can whip the frosting at a medium-high speed to create a lighter frosting. Whipping for longer at a lower speed will have the same effect but prevent large air bubbles from forming. In fact, you should always taste test to make sure the salt level is right! I always make Swiss Meringue buttercream because I always found American buttercream too sweet.

The addition of yogurt or vinegar has kind of blown my mind. Hi Noelle, Swiss meringue buttercream has much less sugar in it and so it is indeed much less sweet than traditional American buttercream, even this recipe. Swiss meringue buttercream also tastes very buttery compared to American buttercream. You can definitely make ahead and refrigerate, but you will need to let the frosting come back to room temperature AND rewhip it to get it smooth again.

Privacy Policy Terms of Use Disclaimer. Table of Contents. Print Recipe. Less Sweet American Buttercream Frosting votes, average: 3. By Katie — Serves: about 5 cups. Prep Time: 15 minutes Total Time: 15 minutes. An American-style buttercream adjusted to be slightly softer and less sweet than traditional American buttercream.

Instructions 1 Beat the butter and salt until smooth, light and fluffy. July 24, Chocolate Swiss Meringue Buttercream February 25, Coffee Buttercream February 24, Reply Noelle October 7, at am hello Cindy, is swiss meringue buttercream not too sweet compared to the american buttercream?? Reply Katie November 21, at am Hi Noelle, Swiss meringue buttercream has much less sugar in it and so it is indeed much less sweet than traditional American buttercream, even this recipe.

Reply Katie November 21, at am You can definitely make ahead and refrigerate, but you will need to let the frosting come back to room temperature AND rewhip it to get it smooth again. I also seem to have a strong smell of butter on the icing.

Is this because I should add more icing sugar? And more vanilla essence maybe? Hi Nicole The buttercream is meant to smell like butter as that is one of the two main components. If that is the case, I recommend storing the butter separately or only use freshly bought butter. As for the egg smell in the cake. If you are really sensitive to egg smells some people can be , using an eggless cake recipe will help too!

Thank you so much. I too put it down to the quality of my eggs and vanilla essence. It was gone in one night! Appreciate all the extra tips too. I love this recipe but I can not get it smooth on my cakes. Hi Carole This buttercream is really fluffy because of the air incorporated into it. The holes are bubbles. Hi Urooj Thank you! It is recommended using either more icing sugar along with substituting half the butter with shortening for a buttercream that crusts.

I hope that helps! This was the second time I made buttercream frosting because I made another recipe the first time and it was sickenly sweet for me but I decided to give this a go since it called for leas sugar. I did use the 0. I did have to add more heavy cream. Any advice on this would be greatly appreciated. Thank you for this amazing recipe! I did use salted butter so I omitted the salt. I find the flavor to be perfect and not salty at all. Thank you!

Forgive me for asking, but is there a gritty texture from the powdered sugar? However, this will depend on the powdered sugar that you use. Hi Eva I make two batches of this buttercream to fill and frost a three layer 8 inch cake. Hope that helps. If I wanted to make a biscoff buttercream using this recipe, would you suggest adjusting the measurements? Would love to hear your thoughts! I would also not add the heavy cream at the beginning either. It will be sweet because of the added sugar from the biscoff spread unfortunately.

But the best way to balance the flavors is to find out the balance of the ingredients. This is the best frosting I have ever made. All the people at my job loved it!!!! It pipes beautifully,and its very stable. I made a double batch right off the bat and ohhhhhh my gooooossssshhhhhh it actually IS perfect!!!! Simply amazing. I need to frost an 8 inch cake with three layers unicorn cake could you please suggest how much I need to Increase measurements by?

Hi Sun It really depends on how much frosting you want on your cake how thick or thin the layer of frosting will be. As a rule of thumb I prefer to make extra frosting though. So for a 3 layer cake, for filling, crumb coating and frosting, to be on the safe side I may make 1. I am doing a 2 layer 8 inch cake will one batch suffice?

I usually make about 2 batches, because I like to have extra buttercream for simple decorations. If I want to be more intricate, and have very smooth sides, I would even make more but there is usually leftover frosting then too. My son the only kid I know does not like traditional buttercream because of the too sweet factor.

I made homemade cupcakes and used this recipe. He loved them! Thank you for providing a delicious recipe that my kiddo loves! I am so glad to hear this! Thank you for taking the time to comment I loved reading this! Save my name, email, and website in this browser for the next time I comment. This Not So Sweet Buttercream is stable, versatile, and not as sweet as traditional buttercream recipes.

Leave the horrific comment of "this frosting is too sweet" behind you! This recipe is simple and easy to make. Plus, you can have it from the mixing bowl to decorating your sweet treats in less than 10 minutes!

Print Recipe Pin Recipe. Prep Time 10 mins. Total Time 10 mins. Course Dessert. Cuisine American. Servings Calories kcal.

On medium speed, beat together the butter and cream cheese until smooth and fully incorporated. Add vanilla extract, beat until incorporated. In a separate bowl sift together the powdered sugar, meringue powder, and corn starch. On low to medium speed, add 1 cup of the powdered sugar mixture to the cream cheese mixture at a time, scraping down the bowl between each cup. Once all the powdered sugar mixture is incorporated, turn mixer to medium high and beat for seconds.