This is the perfect recipe for Sugar Free Buttercream Frosting (2024)

FAQs

What is a substitute for icing sugar in buttercream frosting? ›

It is possible to simply use granulated sugar in a slightly smaller amount, though you'll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.

If you are trying to avoid adding more sugar to an already sweet dessert, try adding a flavor-appropriate thickening agent to your frosting. These thickening agents include: cornstarch, gelatin, cream cheese, cocoa powder, cold heavy cream, tapioca, arrowroot starch, flour and even butter.

The first and most obvious way to make buttercream frosting less sweet is to use less sugar. Sugar makes frosting sweet, so reducing the sugar in your recipe is a good place to start. However, you don't want to just reduce the sugar without adjusting the other ingredients, or your frosting may end up too thin or runny.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste.

Vanilla extract and salt are the flavoring agents for this frosting. You can sub out any extract you like but add salt, and it balances the sweetness of the sugars and creates a more well-rounded frosting taste.

To make the powdered sugar substitute, combine 1 cup of Splenda with 1 teaspoon of cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute or until the texture is similar to powdered sugar.

Heavy Cream

Making a frosting that is sturdy enough to beat with an electric mixer and that can be chilled? Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up.

How to make buttercream icing less sweet is to add cornstarch. Yes, you can add corn flour to buttercream icing, this stiffens the buttercream without having to add more sugar.

To make your buttercream stiff consistency, prepare the vanilla buttercream frosting recipe as directed. This should result in stiff consistency buttercream. However, if your buttercream isn't stiff enough, gradually add more powdered sugar, about 1 tablespoon at a time, until your frosting is thick but still pipeable.

What is the difference between American buttercream and Russian buttercream frosting? ›

Both American buttercream and Russian buttercream frostings are perfect to top cakes and cupcakes. American buttercream has a noticeably sugar taste while Russian buttercream has a more prominent sweet milk flavor.

Although flour buttercream is hardly any more difficult to make than American buttercream, it's less sweet and has a more subtle flavor. It also holds up a lot better in warm temperatures because of its lower fat content and the added structure of the pudding base.

In conclusion, there are many alternatives to buttercream frosting that you can use to ice your cake. Ganache, cream cheese frosting, whipped cream frosting, fondant, and meringue frosting are all excellent options that are easy to make and delicious to taste.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

In my Silky Buttercream recipe I use salted butter to enhance the flavours in this buttercream and at the same time reduce the sweetness that comes from the icing sugar. You may substitute the salted butter with unsalted butter and add a pinch of salt for added taste.

The results were drastic: the all-butter buttercream melted and spread down the sides of the cupcake, while the buttercream made with shortening held its shape. But you trade stability for flavor. So if heat isn't a problem, you might want to stick with a Classic Buttercream recipe.

The best way to distinguish frosting from buttercream is through the ingredients. While both contain powdered sugar, fat, flavouring and sometimes milk or water, frosting does not contain any butter whatsoever. Instead, frosting is usually made with shortening or cream cheese.

American-style buttercream frosting is made of butter and powdered sugar, whipped together with a little cream and some flavoring (such as vanilla extract). Some American buttercream recipes will contain shortening or a combination of butter and shortening, but I use an all-butter mixture.

Classically there are four main types of buttercream: Italian, German, French & Swiss. There is another that is actually the simplest buttercream and that is American buttercream AKA simply buttercream or decorators frosting.

You can add 1/4 cup- 1/2 cup cornstarch to thicken frosting without using powdered sugar. Why is my frosting so runny? Your frosting is runny because it has too much liquid in it.

Why can I feel the sugar in my buttercream? ›

Too much sugar or not enough liquid can cause the buttercream to break or become too gritty. Using room temperature or softened butter, can also help create a smoother texture. Different types of sugar, such as cane sugar, beet sugar, or brown sugar, can affect the texture of your buttercream frosting as well.

If you have run out of icing sugar or can't find any to buy, you can make your own by whizzing granulated or caster sugar in a food processor, powerful blender, standard blender, coffee or spice grinder, or more laboriously, in a mortar and pestle.

You may have heard powdered sugar is also called confectioner's sugar or icing sugar. Like caster sugar, this kind of sugar is extremely fine. Most powdered sugar also contains cornstarch to help prevent clumps during mixing and baking.

You can make powdered sugar from granulated sugar by simply blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder. 1 3/4 cup powdered sugar can be substituted for 1 cup granulated sugar but the sucess of the recipe really depends on how you are using the sugar.