Can someone PLEASE give me a Buttercream recipe, that doesn't leave too much of a buttery aftertaste?

[HomemadeCakes]

I absolutely love baking and I'm about to go and learn (from a Wedding Cake maker) how to properly pipe buttercream - I do lovely tasting cakes - very light but could almost be considered dangerous when wielding a piping bag!!

Also, I really would love a nicer buttercream recipe than the one that I've got. Even with loads of Icing Sugar, plus Vanilla Essence and a dash of milk, it still tastes REALLY buttery, which I don't really like.

I know it's cheating (and they're no doubt full of rubbish), but I'd like one that tastes similar to the 'Betty Crocker' Vanilla Buttercream or even the own Supermarket Brand ones that are quite nice.

Has anyone got any good suggestions?

I have no idea what betty crockers buttercream tastes like but i use the hummingbird bakery recipe for butter frosting, you need a mixer (or electric whisk) but its gorgeous and light and i don't think it tastes overly buttery. Give it a try and see?

Ingredients;
250g icing sugar
80g unsalted butter
25ml milk
couple drops of vanilla extract.

Try making swiss meringue buttercream - it is super tasty and pipes beautifully too

www.goodtoknow.co.uk/recipes/475442/The-Hummingbird-Bakery-vanilla-cupcakes

Heres the cupcake and frosting recipe...........they really are yum!

Thank you Cheese! I will give that one a go. I have the 'Primrose Bakery' book but I found the recipes in there really fiddly and complicated, but the Hummingbird one looks much similar. I'll give it a go.

CMOTD, thank you, I'll have a search for the recipe on line and give that a go aswell. I definitely like the sound of it piping beautifully!!

I use half butter and half cream cheese in mine. (and the usual icing sugar and vanilla essence obviously).

Oooh thanks Countrybump, I hadn't thought of that!! So the same recipe as any other buttercream, but half butter/half creamcheese... Might have to give that a go!

This sounds vile but the ones that taste really nice often have LARD (aka shortening in American cookery terms) instead of butter. It's great actually to know this because it makes me think twice about having one.

Yep - just substitute half the butter for cream cheese. It makes it a little runnier, so it might need just a little extra icing sugar to thicken it up, and put it back in the fridge for a little while before piping. (I put it in my piping tubes and then put them in the fridge for an hour or so before decorating the cakes).

You also need to make sure that you whisk it for long enough.....hand mixer, at least 5 minutes minimum.

charlie Shortening is a vegetable fat, first invented by a Brit and manufactured in the US, you may be more tempted now (only just).

I've just bought some Trex to make white buttercream, but apparently you can use Cookeen or white flora.

Thinking of trying with a mascapone/butter/icing sugar mix too.

I make an italian merrange buttercream. bit of a faff, have to boil sugar first. Was shown it on waitrose cake course, but have seen it on other baking shows.
It turns out really light and worth the effort.