[Oilucy]

Some of you may have seen my other posts where I'm about to bake a cake for my DD's 4th birthday and cover it with Buttercream icing.
In the past I have made my own from a WWeekly recipe but everyone says its too sweet and I notice most people dont eat it and its left on the plate! I've googled Buttercream and to be honest, it seems to be a pretty stock standard icing recipe!
Would it have anything to do with the brand of butter and icing sugar I'm using??

Anyway, one other year I use the packet Wilton Vanilla Whipped Buttercream (where you add chilled water) and I got LOTS of good comments - everyone loved it and it wasnt very sweet. Then, the next year I made it, the icing was a total flop and was kind of 'melting' all over the cake with no consistency. I will panic if this were to happen the day of her party so can anyone give me any pointers as to what buttercream icing they use thats not too sweet??

[*LucyE*]

I use salted butter. Usually Lurpak because I find it tastes better. Just make sure you use real butter and not a spreadable butter.

You can reduce the sugar content to suit your tastes. I find the salt in the salted butter helps to balance out the flavours. I also have a KA and really whip it up so it is really fluffy and pale due to all the air incorporated.

[Oilucy]

Thanks LucyE - I do use real salted butter but generally buy Home Brand so I might use Lurpak this time as you suggested. I also have a KA - love love love it, so yes its definately all getting mixed well

[Jenflea]

I love lurpak butter as well.
If it melted was it a hot day? I made some recently and it was such a hot day there was no way it was going to stay nice and fluffy
I do home made because I don't like packet stuff. It's only got like 2 or 3 ingredients if made from scratch, the packet stuff has all SORTS of numbers and chemicals and weird sh*t in it.
Maybe don't spread it too thickly so people only get a small amount each mouthful?

[Oilucy]

Yes it was a hot day

[crazyone2989]

I like this:

500g icing sugar sifted (easiest way to sift is by pulsing in a food processor)
275g salted butter (about 2.5 sticks)
Extra table salt to taste

The salt cuts through the sugar a bit.

And here is a Swiss Meringue Buttercream but it is a bit trickier to make:

http://sweetapolita.com/2011/04/swiss-meri...am-demystified/

Honestly who complains about ICING being too sweet, its meant to be sweet!!! What is the world coming to

[G.K]

I used this buttercream on my DD 2nd birthday cake. It suits hot and humid tempuratures and it stood up very well again the humidity and heat. I found the sweetness fine but maybe it's my sweet tooth
I find people either like or dislike butter cream, so it can be quite difficult to please everyone!




This post has been edited by G.K: 12/02/2013, 07:07 AM

[*LucyE*]

That's awesome piping G.K.

I love the texture.

[Oilucy]

Thanks girls and EXACTLY who doesn't like icing??
My weird in laws naturally....

[Procrastinator50...]

Depending on what you are doing with the icing, I sometimes use sweetened whipped cream to cover a cake.

If you add some meringue powder it goes pretty stiff, too.

I find it less full-on than buttercream.