Need GOOD Buttercream Recipe for use with fondant

[Luv2CtheMouse]

Does anybody have a REALLY GOOD recipe for buttercream (not wilton, that is not good) that you have tried yourself and you like it?

I need one that is not overly sweet. I make marshmallow fondant, which is pretty sweet, but the buttercream and fondant make the cake so sweet it is almost hard to digest. Does anybody have a buttercream recipe that is not too sweet?

 

[java]

Billy's Buttercream Frosting

Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.


Now it is a little sweet- but I always go the 6 cups of sugar not the 8.

 

[MouseMomx2]

I use the Wilton recipe as a base. I flavor it with 3/4 tsp pure vanilla and 3/4 tsp of whatever flavor I want the buttercream to be. If I want vanilla I use 1 1/2 tsp of pure extract. If I want chocolate I add 2/3 cup unsweetened cocoa powder and some extra water. Then I add 1/8 tsp salt to cut the sweetness. It really does the trick. I make cakes semi-professionally and make my own marshmallow fondant as well. I am always getting compliments on my frosting.

 

[Luv2CtheMouse]

I use the Wilton recipe as a base. I flavor it with 3/4 tsp pure vanilla and 3/4 tsp of whatever flavor I want the buttercream to be. If I want vanilla I use 1 1/2 tsp of pure extract. If I want chocolate I add 2/3 cup unsweetened cocoa powder and some extra water. Then I add 1/8 tsp salt to cut the sweetness. It really does the trick. I make cakes semi-professionally and make my own marshmallow fondant as well. I am always getting compliments on my frosting.

Hmm, I will try the salt trick. I really do strongly dislike the Wilton brand. It crusts nicely, but it is so ridiculously sweet.... and greasy.

I thought about rolling my fondant a little thinner to cut back on the sweetness, but I dont want it to be too thin. Maybe I need to put a pinch of fine salt in my fondant as well.

 

[Luv2CtheMouse]

Also, I found and made a recipe for cream cheese buttercream and it was awesome, not too sweet at all. It is just too soft to put under fondant, even after crusting. I am afraid my fondant will slide right off.

 

[monkeybug]

http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream

http://www.ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling.html

I have used both of these with fondant before. I can't stand frosting sweetened with lots of confectioners sugar, and I could eat both of these straight out of the bowl. You do need to add good extracts though because otherwise it will just taste like soft sweet butter.

The Italian buttercream has to be refrigerated because of the eggs, so you can't put the fondant on the night before.
The frosting with the flour can be left out of the fridge so you could do fondant the night before.
Neither is good for high heat situations though.

 

[Luv2CtheMouse]

http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream

http://www.ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling.html

I have used both of these with fondant before. I can't stand frosting sweetened with lots of confectioners sugar, and I could eat both of these straight out of the bowl. You do need to add good extracts though because otherwise it will just taste like soft sweet butter.

The Italian buttercream has to be refrigerated because of the eggs, so you can't put the fondant on the night before.
The frosting with the flour can be left out of the fridge so you could do fondant the night before.
Neither is good for high heat situations though.

Thanks for these.

This is the same recipe I have. The Italian Buttercream I can do and just add the fondant before the event.

I try to stay away from butter-based frosting due to the high melting point in this area of Texas....plus all the hot bodies in the house.

 

[MouseMomx2]

Also, I found and made a recipe for cream cheese buttercream and it was awesome, not too sweet at all. It is just too soft to put under fondant, even after crusting. I am afraid my fondant will slide right off.

It's not a good idea to use cream cheese frosting with fondant. Fondant has a tendency to weep when refrigerated. That's why I use the adjusted Wilton recipe. No butter, no cream cheese, no spoilage issues.

 

[Jaylin]

1 Stick Salted Butter
1 Stick Unsalted Butter
1C Crisco
3 tsp vanilla
8C powder sugar
6 Tbls French Vanilla Creamer

I have a cake business and this is by far everyone's most favorite icing. The salted/unsalted butter cuts down on sweetness, the creamers gives it a rich flavor and it crusts nicely.

Combine butter and vanilla, blend. Slowly add sugar, then slowly add creamer.

HTH!

p.s. oh and I've never had an issue with refridgerating fondant. I do so with every cake. Most of my cakes have mousse in them so the need refridgeration. Maybe if it was sitting out in the sun in 90 degree heat, but I would never allow a customer to do that. The cake would need to be set up in the house with air conditioning. Unless it is an outdoor wedding, then there would be a totally set of different rules for that situation

 

[Ar1el]

Can you put food coloring in the butter cream? I ask bc my daughters bday is Sun and I am going to make her this cake that I saw in Family Fun magazine but it calls for a lot of containers of icing. I thought I would just make the butter cream icing and tint it to what colors are in the picture.