If you find your frosting too sweet, don’t lose hope. I have our best tips and tricks to help lessen the sweetness of buttercream frosting. American buttercream is often the go-to frosting for many, known for its simplicity, and forgiving nature. However, its sugariness can sometimes be overpowering for some detracting from the overall enjoyment of the dessert.
Are you someone who craves the perfect balance of sweetness in your desserts? Do you find yourself hesitating before indulging in that delightful slice of cake because the buttercream frosting is just a tad too sugary? Well, fret not, for we have the solution to your sugary conundrum!
Buttercream frosting is a staple in the realm of cake decorating, known for its creamy texture and versatility in flavor. Homemade is so much better than store-bought frosting. Good news is there are ways to adjust the taste and texture with just a few simple steps.
Ways to Make American Buttercream Less Sweet: Substitutions and Additions
Adding Lemon Juice
Lemon juice is a secret weapon when it comes to cutting through the sweetness of buttercream frosting. Adding a small amount of lemon juice to your frosting not only balances the sweetness but also adds a subtle citrusy flavor that complements a wide range of cake flavors. Replace some of the milk with a bit of lemon to reduce the sweetness without overwhelming it with a strong lemon flavor. Begin with a small amount and gradually increase until you achieve the desired balance.
Using Less Sugar in the Recipe
If you’re using a traditional American buttercream recipe, which typically calls for a hefty amount of icing sugar, consider reducing the sugar content. Start by adjusting the ratio of ingredients. Gradually decreasing the amount of icing sugar in your recipe until you achieve the desired level of sweetness.
Increase the ratio of fat to sugar for a delicious frosting. If you’re concerned about the frosting tasting too buttery, substitute some shortening. I like to use a vegetable shortening. Its neutral flavor and stability across a broader range of temperatures make it an excellent choice in this scenario.
Choosing the Right Ingredients:
Replace the milk with heavy whipping cream. Soften the frosting by incorporating heavy cream and whipping it thoroughly. Adding more cream will aid in reducing the overall sugar concentration. Customize the flavor to your liking and indulge.
Using real vanilla extract instead of artificial flavorings can enhance the overall taste of your frosting without adding extra sweetness. You can also try different flavors such as almond extract.
A little bit of salt can also help balance out the sweetness without compromising the flavor. If you plan on adding salt, use a very fine salt like you would find in popcorn salt. Start with a pinch of salt and go from there. Don’t add too much right away.
Opt for salted butter it really helps cut the sweetness. Also, use real butter, not a butter substitute. Bakers often use unsalted butter and add the exact amount of salt to the batter. The salt in the butter can be unreliable. So, this takes the guesswork out.
Exploring Alternative Frosting Options:
If you find that even with adjustments, your buttercream is still too sweet for your liking, consider experimenting with different frosting recipes.
Cream cheese frosting, for example, offers a tangy flavor profile that can help offset the sweetness of your cake layers. Start by substituting a tablespoon or two of butter with cream cheese and play with it until you like it.
Similarly, Swiss meringue buttercream tends to be less sweet than its American counterpart, making it an excellent choice for those seeking a less sugary option.
We have two buttercream recipes that we use most often in our cake decorating.
Simple Vanilla Buttercream Frosting. Our Large Batch of Buttercream Recipe. Our classic buttercream recipe uses butter and shortening. It helps cut through the sugary sweetness. The techniques used also make a fluffy frosting.
Best Red Velvet Cake Recipe with Cream Cheese Frosting has a delicious icing.
Techniques for Lighter Frosting
When mixing your buttercream, be mindful of the speed and duration of mixing. Using a stand mixer with a whisk attachment, start at a low speed to incorporate the ingredients, then gradually increase to medium speed until the frosting is light and fluffy.
In our recipe, we recommend beating the butter and shortening on medium until well combined and lump free for 5 minutes before adding the powdered sugar, cream, and vanilla. Then once all the ingredients have been added, scrape down the mixing bowl with a rubber spatula. Continue to mix on high speed for 5 minutes. It’s amazing how this simple trick helps reduce the overly sweet frosting taste.
What does food coloring have to do with frosting sweetness?
Food coloring itself doesn’t inherently affect the sweetness of frosting. However, the type of food coloring used can impact sweetness indirectly. Liquid food coloring typically contains water and can increase the liquid content of frosting, potentially altering its consistency and sweetness. On the other hand, gel food coloring is more concentrated and doesn’t affect the sweetness as much because you need to use less of it. So, while food coloring itself doesn’t directly influence sweetness, the choice between liquid and gel food coloring can impact the overall sweetness of the frosting due to the additional liquid content. There are so many vibrant colors of gel to choose from.
How to Add Frosting to a Piping Bag?
A classic buttercream recipe is great to use for decorating a cake. Make it in different flavors and different colors. Here’s how to fill a piping bag with ease.
- Prepare your piping bag: Fit a piping tip into the end of your piping bag, if desired. Then, fold down the top of the bag about halfway to form a cuff.
- Place the bag in a cup or glass: Stand the piping bag upright in a tall glass or cup, ensuring the cuff stays folded over the edge.
- Scoop frosting into the bag: Use a spatula or spoon to transfer the frosting into the piping bag. Start with a manageable amount, filling the bag no more than halfway full to avoid overfilling.
- Twist and secure: Once the frosting is in the bag, twist the top of the bag tightly to seal it. This will prevent frosting from oozing out of the top as you pipe.
- Test the piping bag: Before piping onto your dessert, give the bag a gentle squeeze to ensure the frosting flows smoothly through the piping tip. Adjust the amount of frosting in the bag if needed.
Bonus tip: For easier cleanup and to prevent frosting from squeezing out of the top while filling, you can place the piping bag inside a tall glass or cup with the cuff folded over the rim. This provides stability and keeps your hands free while filling.
Storing Your Frosting
If you have too much frosting or want to just make it ahead, store it in an airtight container in the refrigerator. When ready to use, allow the frosting to come to room temperature before re-whipping it with a paddle attachment to restore its fluffy texture.
You can freeze frosting. Make sure it’s stored in an airtight container, whether it’s in a piping bag or not, to prevent freezer burn and odors from affecting its flavor. Label the container with the type of frosting and the date it was made for easy identification later.
When you’re ready to use it, transfer the frosting to the refrigerator to thaw overnight. Once thawed, give it a good stir or re-whip it to restore its texture. While some frostings may experience slight texture changes after being frozen and thawed, they should still be perfectly suitable for use on cakes or cupcakes. Just make sure they’re fully thawed before using. Sometimes, you’ll need to mix it to bring back the fluffy luster.
