Not Too Sweet Buttercream Recipes

NOT TOO SWEET BUTTERCREAM

Not Too Sweet Buttercream image

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

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1 (16 ounce) box powdered sugar, sifted
1 teaspoon vanilla extract
1/8-1/4 teaspoon almond extract
1 -3 tablespoon milk

Steps:

Beat butter and cream cheese until creamy. Slowly add powdered sugar, about 1/2 cup at a time. Add flavorings and enough milk or cream to make the icing the consistency you want.
Almond extract is very strong: you might want to start with the smaller amount and then add more if you like it.
This icing should be refrigerated if it will be sitting out for more than a few hours, since it does have cream cheese and milk in it.
This is enough to frost cookies and a rectangular cake in the pan. If you want to do a layer cake, make a double recipe.

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

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