Not Too Sweet Buttercream Recipes

Made with much less confectioners' sugar than the usual cream cheese frosting, it's sturdy, dependable and not too sweet - just right for a child's birthday party or to ice three-dozen cupcakes for a bake sale. While it's not quite as silky as a buttercream based on beaten eggs and sugar syrup, it's much, much less persnickety to make and it holds up well without refrigeration for several hours before it starts getting soft. Plus, the cream cheese makes it incredibly creamy while adding a tangy bite that helps tone down the sweetness of the confectioners' sugar. To make lemon cream cheese buttercream (which tastes a little like a cheesecake), substitute one tablespoon lemon juice for the vanilla and add a teaspoon of grated lemon zest to the frosting.

Provided by Melissa Clark

Categories     quick, dessert

Time 10m

Yield 6 cups

Number Of Ingredients 5

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 24 grams, Protein 2 grams, SaturatedFat 15 grams, Sodium 121 milligrams, Sugar 18 grams, TransFat 1 gram

• Ingredients

This is a simple icing that doesn't require any cooking. The cream cheese is just to cut the sweetness; you can't really taste it. I also use this to frost sugar cookies and people love it. This works for icing a cake as well as piping simple designs, such as shells. It might not work for roses, but you could add extra powdered sugar if you wanted a stiffer icing.

Provided by mg_farkas

Categories     Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 6

Nutrition Facts : Calories 2898.5, Fat 122.7, SaturatedFat 77.4, Cholesterol 339.7, Sodium 917.9, Carbohydrate 455.4, Sugar 444.9, Protein 7.9

• Ingredients