Buttercream recipe that isn't too buttery?

[waveydays]

Hey all. I know it sounds ridiculous but I just hate buttercream when it tastes sooo buttery. Has anyone got a good recipe that isn't like you are eating butter

Reminds of a TikTok video I saw recently. The poster used half the amount of icing sugar than butter. The comments were full of people saying how it would be like eating butter and the poster claimed time after time it was perfect🤮

I tend to just pile it all in and do it to taste tbh but I think it’s pretty much double icing sugar to butter then a dash of hot water from the kettle to mix it smooth.

Look up cup cake Gemma on youtube. Her butter cream is perfect because it is so whipped. It doesn't taste greasy at all.

Make cream cheese topping instead.

A bit of vanilla extract to sweeten and cut through the fat and a tiny dash of milk to loosen the icing and make it less stiff.

brown sugar cream cheese frosting is amazing, or add a pinch of salt to the buttercream, it doesn't make it salty but it makes it much less 'sickly'

I do my buttercream with a 4:1 ratio of icing sugar to butter and then a good amount of vanilla extract (to taste). It still whips okay so might meet your requirements? You need about 8oz of sugar for an 8 inch cake.

I’ve seen a few recipes that call for substituting half the butter for vegetable shortening. Haven’t tried it myself!

Make sure you have decent proper butter. Whip the butter first so it’s creamed, then add the icing sugar and about 2 tablespoons of cream. If you dont have cream, whole milk works and add a few drops of vanilla and a tiny bit of salt. Then really whip it up so the icing sugar is fully disolved into the butter. Between 5-10 mins I do mine for.

Also italien meringue buttercream is a beautiful alternative and easier to make than the french version.

Here’s a little picture of my valentines cakes with strawberry mascarpone frosting. :)

Google ‘ermine frosting’ (uses a cooked flour base - sounds awful but it makes seriously good icing) and meringue buttercream. Both are a less buttery and really tasty

Try ermine frosting or Italian meringue buttercream (that's my go to).

Oops didn't rtft( or previous 5 posts 🙈)

You need Italian meringue butter. I bet Nancy Birtwistle on Instagram will have a video you can watch to make it. It’s amazing.

What about a whipped cream frosting? It’s basically whipped cream and icing sugar, whipped to a spreadable consistency. You can add whatever flavour you like too.

The butter is the best bit!

Cupcake Gemma has a tutorial

But, Natasha’s Kitchen buttercream that goes on her vanilla cupcakes looks amazing - haven’t tried though

natashaskitchen.com/perfect-vanilla-cupcake-recipe/

I like Italian meringue buttercream and the bonus is that it’s more heat stable than normal icing buttercream

I'd try a cream cheese frosting, or if you are going down the Italian meringue route, I'd flavour it with something. Personally I find Italian meringue buttercream tastes more buttery than American buttercream, because it doesn't have the intense sweetness so it's more butter forward. And there's not way really to reduce the butter as you need a certain amount of butter to get it to the right consistency.

Another vote for ermine frosting - it's not too sweet and doesn't feel cloying. I use it in place of cream cheese frosting a lot. Or there's Russian frosting which uses condensed milk, whipped with butter?

I always add a bit of lemon juice to cut through the over-buttery taste.

If you must use buttercream, use Italian aka Swiss meringue buttercream. Much lighter, takes flavour well and not so greasy.

I've started to make chocolate buttercream, so adding melted chocolate (slightly cooled) to the buttercream and folding it in. Usually white chocolate but recently I tried it with the Marks and Spencer blonde chocolate which is caramely. It was incredible.

It's pretty sweet but utterly, utterly delicious.

I add melted chocolate - white for a creamy pale yellow icing or dark choc. It's a cross between ganache and buttercream. You have to work quickly before it sets, also be very gentle with white choc, it hates to get too hot. Must be butter in the buttercream - the water in spreads makes the icing clump.