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.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)