Comments on: Not Too Sweet Buttercream Frosting

By: Santa Cake: Easy & Delicious Buttercream Cake Recipe

Santa Cake: Easy & Delicious Buttercream Cake Recipe — Tue, 22 Nov 2022 03:02:32 +0000

[…] you want to use a less sweet frosting, I’d recommend using a batch of my hybrid buttercream or my Swiss Meringue […]

By: Chelsweets

Chelsweets — Sat, 19 Nov 2022 19:24:22 +0000

In reply to Sophia.

Hi Sophia,

You can definitely add some almond extract to this recipe! I’d recommend adding 1-2 tsp (depends on how strong of a flavor you’re after). Hope that helps, happy baking!

By: Chelsweets

Chelsweets — Sat, 19 Nov 2022 18:36:15 +0000

In reply to Lindsey. Hi Lindsey, Great question! I use table salt and recommend using that! It's much finer and works way better in my recipes than kosher salt. Hope that helps, happy baking!

By: Lindsey

Lindsey — Wed, 16 Nov 2022 17:52:12 +0000

What is the best salt to use? I know it mentions “fine” but I typically use a course kosher salt. Should I swap to table salt or sea salt for this recipe?

By: Sophia

Sophia — Mon, 14 Nov 2022 03:10:03 +0000

Hi, I’m making an almond cake for Christmas this year, & this recipe caught my eye. Can I add some almond extract to this recipe to make it almond flavored? Let me know, thanks!

By: Chelsweets

Chelsweets — Sun, 13 Nov 2022 00:39:50 +0000

In reply to Julie.

Hi Julie,

This recipe should work great for a buttercream transfer 🙂 Happy baking!!

By: Julie

Julie — Mon, 07 Nov 2022 21:48:25 +0000

Would this frosting work if I want to do a buttercream transfer?

By: Chelsweets

Chelsweets — Sat, 05 Nov 2022 19:44:21 +0000

In reply to Marisa.

Hi Marisa,

I’m so sorry to hear that!! This recipe can definitely be a bit finicky. I’ve run into issues when I haven’t let my egg whites fully come to room temperature, or when my kitchen is cold, or sometimes even if my egg whites are a bit old. Is there any chance one of those might have made caused it? Hopefully we’ll be able to figure out what went wrong together!! <3

By: Chelsweets

Chelsweets — Sat, 05 Nov 2022 19:28:47 +0000

In reply to Carolyn trujillo. Hi Carolyn, Cookies decorated with this frosting can sit out at room temperature for up to 2 days. Hope that helps, happy baking!

By: Carolyn trujillo

Carolyn trujillo — Thu, 03 Nov 2022 01:50:42 +0000

Can you use this frosting for cookies , and leave them at room temperature once decorated?

By: Marisa

Marisa — Mon, 31 Oct 2022 17:09:05 +0000

This recipe was so disappointingly difficult 🙁 I find traditional buttercream to be too sweet so I was excited to try this. I consider myself a pretty good baker but the meringue would not whip into stiff peaks in my kitchen aid even after 20+ minutes on high speed. When the mix was a little thicker I added the butter, but it turned soupy. Google suggested refrigerating or putting the mixing bowl over steam to adjust the temperature but I kept getting either a liquid too warm to whip or a curdled mess too cold to smooth out! It was so temperamental, though tasted delicious even before adding vanilla. I had to start over and do a traditional buttercream which came together in 5 minutes. Darn!

By: Chelsweets

Chelsweets — Sun, 23 Oct 2022 18:59:53 +0000

In reply to Tina.

Hi Tina,

I personally don’t think it’s very buttery tasting!! But this can vary a bit based on the type of butter you use. I think it mostly just tastes a little sweet and like vanilla. Hope that helps, happy baking!

By: Chelsweets

Chelsweets — Sun, 23 Oct 2022 18:24:37 +0000

In reply to Wendy V..

Hi Wendy,

I love that so much 🙂 And agreed, love a good excuse to bake something delicious and catch up with friends!!!

To make this frosting blackberry, I’d recommend adding in some blackberry jam! Start with a couple Tablespoons, then add in a bit more until you get to the taste / color you’re after. I usually add 1/4 cup of jam. Hope you guys love your next flavor combo, happy baking!!

By: Wendy V.

Wendy V. — Wed, 19 Oct 2022 05:46:15 +0000

Hi! I love your recipes. They’re my go to for baking, especially your frostings. They’re the best! I recently made this frosting with a gluten free confetti cake for my best friend who’s celiac and she absolutely loved it. My bff said it was the best frosting yet. It was so good and my new go to for frosting. The not too sweetness is perfect and the hint of salt you can taste along with it just makes the frosting. I love baking gluten free cakes for my friend every few months since she doesn’t like to buy or spend the money on gluten free desserts as they can be very expensive. Plus it’s an excuse to get together to catch up and eat cake! We love it. We’ve already talked about what flavor combo to do for our next feast. Lol.

I wanted to make a chocolate cake with this frosting, but add blackberries for a blackberry frosting. At what step do you recommend putting in the blackberries and how many? Also, do you recommend adding any ingredients to enhance the blackberry flavor or omitting any ingredients to enhance the blackberry? TIA!!

By: Tina

Tina — Tue, 18 Oct 2022 18:17:50 +0000

Is it supposed to be very buttery tasting?

By: Chelsweets

Chelsweets — Fri, 07 Oct 2022 02:00:19 +0000

In reply to Maryam.

Thanks Maryam!! Here’s my funfetti cupcake recipe: https://chelsweets.com/funfetti-cupcakes/

Happy baking 🙂

By: Chelsweets

Chelsweets — Fri, 07 Oct 2022 01:11:47 +0000

In reply to Cosmin – Mihai Ciobotariu.

It’s hard, because I love sweet things so I’m probably not the best judge of what you might think would be too sweet! I think that sounds like a delicious combination thought, and this frosting should be great for that! I hope your birthday cake turns out amazing and that you love it!! 🙂

By: Cosmin - Mihai Ciobotariu

Cosmin - Mihai Ciobotariu — Sun, 25 Sep 2022 17:31:37 +0000

Hi! I want to make a moist chocolate cake (not too sweet, it’s perfect), a layer of this cream + salted caramel and another layer of this cream + chocolate mousse and covered in this cream too. do you think it will be too sweet or cloying? I didn’t try. It’s for my birthday, I hope you answer me!? thank you!

By: Maryam

Maryam — Sat, 24 Sep 2022 14:36:49 +0000

Your cake recipes are the best. I’m looking for your recipe for your funfetti cupcake mix

By: Chelsweets

Chelsweets — Sun, 11 Sep 2022 18:21:46 +0000

In reply to Gabby.

Hi Gabby,

This buttercream does firm up when it’s chilled in the fridge. However, it doesn’t get as hard as American buttercream!