Less sweet / lower sugar alternative to icing?
When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice that icing recipes are loaded with sugar. Is there a less sweet / lower sugar alternative that will allow me to decorate the cake
cake dessert decorating
asked Jan 26 at 21:09
user1605665user1605665
1565
add a comment |
When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice that icing recipes are loaded with sugar. Is there a less sweet / lower sugar alternative that will allow me to decorate the cake
cake dessert decorating
asked Jan 26 at 21:09
user1605665user1605665
1565
add a comment |
When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice that icing recipes are loaded with sugar. Is there a less sweet / lower sugar alternative that will allow me to decorate the cake
cake dessert decorating
asked Jan 26 at 21:09
user1605665user1605665
1565
When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice that icing recipes are loaded with sugar. Is there a less sweet / lower sugar alternative that will allow me to decorate the cake
cake dessert decorating
cake dessert decorating
asked Jan 26 at 21:09
user1605665user1605665
1565
asked Jan 26 at 21:09
user1605665user1605665
1565
asked Jan 26 at 21:09
user1605665user1605665
1565
asked Jan 26 at 21:09
user1605665user1605665
1565
asked Jan 26 at 21:09
user1605665user1605665
1565
1565
add a comment |
add a comment |
2 Answers
2
active
oldest
votes
It's loaded with fat but less sweet: Cream cheese icing (example recipe) goes very well on some cakes (like a rich chocolate cake). It does however need to be refrigerated so is best for use on cakes that are to be eaten up when they're served. It can also be flavoured, e.g. with lemon/orange zest, with will further reduce the sweetness (and provide a nice contrast if the cake is too sweet for your tastes).
Another option is one of many variations on Cornflour buttercream (example). These use cornflour (UK)/cornstarch (US) and possibly flour, together with milk, to thicken a buttercream. A simpler version is just to replace a little of the sugar in buttercream with cornflour, but I haven't tested whether you can significantly reduce the sweetness without affecting the texture.
answered Jan 26 at 21:45
Chris HChris H
19.6k13558
add a comment |
My favorite choice is an Italian meringue.
Italian meringue is whipped egg whites with still-hot simple syrup added. The addition of hot syrup cooks the egg whites, making it quite safe to eat without additional cooking.
The drawback is that it does not keep as well as a buttercream, and will require refrigeration if you're not going to eat it same day
answered Jan 27 at 8:59
AMtwoAMtwo
24114
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
It's loaded with fat but less sweet: Cream cheese icing (example recipe) goes very well on some cakes (like a rich chocolate cake). It does however need to be refrigerated so is best for use on cakes that are to be eaten up when they're served. It can also be flavoured, e.g. with lemon/orange zest, with will further reduce the sweetness (and provide a nice contrast if the cake is too sweet for your tastes).
Another option is one of many variations on Cornflour buttercream (example). These use cornflour (UK)/cornstarch (US) and possibly flour, together with milk, to thicken a buttercream. A simpler version is just to replace a little of the sugar in buttercream with cornflour, but I haven't tested whether you can significantly reduce the sweetness without affecting the texture.
answered Jan 26 at 21:45
Chris HChris H
19.6k13558
add a comment |
It's loaded with fat but less sweet: Cream cheese icing (example recipe) goes very well on some cakes (like a rich chocolate cake). It does however need to be refrigerated so is best for use on cakes that are to be eaten up when they're served. It can also be flavoured, e.g. with lemon/orange zest, with will further reduce the sweetness (and provide a nice contrast if the cake is too sweet for your tastes).
Another option is one of many variations on Cornflour buttercream (example). These use cornflour (UK)/cornstarch (US) and possibly flour, together with milk, to thicken a buttercream. A simpler version is just to replace a little of the sugar in buttercream with cornflour, but I haven't tested whether you can significantly reduce the sweetness without affecting the texture.
answered Jan 26 at 21:45
Chris HChris H
19.6k13558
add a comment |
It's loaded with fat but less sweet: Cream cheese icing (example recipe) goes very well on some cakes (like a rich chocolate cake). It does however need to be refrigerated so is best for use on cakes that are to be eaten up when they're served. It can also be flavoured, e.g. with lemon/orange zest, with will further reduce the sweetness (and provide a nice contrast if the cake is too sweet for your tastes).
Another option is one of many variations on Cornflour buttercream (example). These use cornflour (UK)/cornstarch (US) and possibly flour, together with milk, to thicken a buttercream. A simpler version is just to replace a little of the sugar in buttercream with cornflour, but I haven't tested whether you can significantly reduce the sweetness without affecting the texture.
answered Jan 26 at 21:45
Chris HChris H
19.6k13558
It's loaded with fat but less sweet: Cream cheese icing (example recipe) goes very well on some cakes (like a rich chocolate cake). It does however need to be refrigerated so is best for use on cakes that are to be eaten up when they're served. It can also be flavoured, e.g. with lemon/orange zest, with will further reduce the sweetness (and provide a nice contrast if the cake is too sweet for your tastes).
Another option is one of many variations on Cornflour buttercream (example). These use cornflour (UK)/cornstarch (US) and possibly flour, together with milk, to thicken a buttercream. A simpler version is just to replace a little of the sugar in buttercream with cornflour, but I haven't tested whether you can significantly reduce the sweetness without affecting the texture.
answered Jan 26 at 21:45
Chris HChris H
19.6k13558
answered Jan 26 at 21:45
Chris HChris H
19.6k13558
answered Jan 26 at 21:45
Chris HChris H
19.6k13558
answered Jan 26 at 21:45
Chris HChris H
19.6k13558
19.6k13558
add a comment |
add a comment |
My favorite choice is an Italian meringue.
Italian meringue is whipped egg whites with still-hot simple syrup added. The addition of hot syrup cooks the egg whites, making it quite safe to eat without additional cooking.
The drawback is that it does not keep as well as a buttercream, and will require refrigeration if you're not going to eat it same day
answered Jan 27 at 8:59
AMtwoAMtwo
24114
add a comment |
My favorite choice is an Italian meringue.
Italian meringue is whipped egg whites with still-hot simple syrup added. The addition of hot syrup cooks the egg whites, making it quite safe to eat without additional cooking.
The drawback is that it does not keep as well as a buttercream, and will require refrigeration if you're not going to eat it same day
answered Jan 27 at 8:59
AMtwoAMtwo
24114
add a comment |
My favorite choice is an Italian meringue.
Italian meringue is whipped egg whites with still-hot simple syrup added. The addition of hot syrup cooks the egg whites, making it quite safe to eat without additional cooking.
The drawback is that it does not keep as well as a buttercream, and will require refrigeration if you're not going to eat it same day
answered Jan 27 at 8:59
AMtwoAMtwo
24114
My favorite choice is an Italian meringue.
Italian meringue is whipped egg whites with still-hot simple syrup added. The addition of hot syrup cooks the egg whites, making it quite safe to eat without additional cooking.
The drawback is that it does not keep as well as a buttercream, and will require refrigeration if you're not going to eat it same day
answered Jan 27 at 8:59
AMtwoAMtwo
24114
answered Jan 27 at 8:59
AMtwoAMtwo
24114
answered Jan 27 at 8:59
AMtwoAMtwo
24114
answered Jan 27 at 8:59
AMtwoAMtwo
24114
24114
add a comment |
add a comment |
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