Fixing super sweet/buttery buttercream frosting
I made buttercream frosting today and while the texture is great and the recipe seems to have worked perfectly, I find it really, really sweet and really, really buttery - almost tasting just like very sugary whipped butter. Any fixes? We added a bunch of ricotta (a modification suggested by the recipe we were using based on the cake base) and some vanilla, which helped a bit, but it's still not perfect.
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5 Comments
Unfortunately this is what American buttercream is supposed to taste like - sugar and butter. Only with the additions of flavors, extracts, salt (I suggest staying away from table salt & reaching for sea salt or kosher salt), does this concoction taste alright. I like the idea of a ricotta buttercream - very cannoli of you. Ricotta can be tricky because it has a lot of water and water is the enemy of buttercream in general. I'm curious to know how you feel about it now?