Wednesday, September 2, 2009

Less Sweet Butter cream icing recipe

I got a request today from BAKE for a less sweet butter cream icing. Her family has has told her that her icing is too sweet! I do understand that people like a lighter icing and that is also my preference.

So I believe that I can help BAKE and anyone else that is looking for a lighter butter cream icing. One thing that you have to remember when you use this icing is that it is for frosting the cakes, not for the decorations. This is because it does not have the stiffness you need to trim or decorate a cake.

The first thing that you will notice in this recipe is that the amount of 10x sugar has been decreased. The next thing is that the butter has been increased. Another important step is that you really have to make sure that the butter and the shortening is creamed to a fluffy stage. This is important in order for the sugar to be incorporated into the mixture so it dissolves completely. This prevents that strange feeling you get at the back of your throat when the sugar has not dissolved all the way.

This recipe will frost a 2 layer 8" or 9" cake


* 2 pounds of 10x powdered sugar
* 3/4 pounds of butter (3 sticks)
* 1 cup of vegetable shortening
* 1 TS. vanilla or almond extract
* 1/2 TS salt
* 1/4 cup milk

Step 1: Cream butter on medium/high speed for 2 minutes.
Step 2: Add shortening and cream again for 2 minutes. The mixture should be fluffy now. If it is not, cream some more
Step 3: Combine milk, salt and vanilla together
*Step 4:With mixer still on med/high, slowly add
the milk mixture blending completely.
Step 5: While that is blending, sift the 10 x sugar and start spooning it into the blender small amounts at a time. Be sure that each addition is combined completely before you add the next scoop.
Step 6: Continue adding and scraping the bowl until all the sugar is incorporated and has a beautiful smooth texture.

The appearance of this icing is more like a stabilized whipped cream than regular butter cream icing. It is delicious and light. I hope you try it.


  1. Rose, how can we not love you! You're a baking genius!

  2. This sounds like a wonderful & light butter cream recipe, Rose! I can't wait to try it. :)

  3. Rose,

    How can I thank you for such a wonderful recipe. I tried it out today but with half of the amount for my 8" chocolate cake. Is it normal that the icing sugar cannot be dissolved completely because I felt the grainy texture of it with fingers? Can I use more shortening than butter? If so, what ratio would that be? Thanks

  4. This sounds terrific. Certainly one I'll have a go at! Thanks Rose.

  5. Hi Rose, I like just a really good rich buttercream icing and was wondering if you could direct me on your blog where to find the recipe. Also, I'd be honored if you'd stop by my blog since it was redesigned and pick up my button to post among your friends. Have a SWEET Labor Day! Thanks for all of your yumminess that you share with all of us....Roz

  6. hi, rose
    thx for the invite @ foodbuzz.
    cake deco is always intimating to me! gotta learn more from your blog!

  7. Welcome LUlulu. It is nice to meet you. Let me know if there is anything I can help you with.

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    شركة رش مبيدات بالدمام الخبر القطيف
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