A Not-So-Sweet Buttercream Frosting Recipe

If you are looking for a not-so-sweet buttercream frosting then look no further! Here is my hybrid buttercream frosting recipe.

This fall, when I was getting ready for my son's birthday party,  I kept thinking about how sweet buttercream frosting is and how I wished I had an easy not-so-sweet frosting.

So, I became determined to create a silky smooth "hybrid" frosting for our strawberry swirl birthday cake. (YUM!)

<Here's the cake I made for the kid Halloween/birthday party. It was a red strawberry swirl cake with the hybrid frosting in this article. The black frosting is chocolate frosting dyed with black food gel and topped with black sanding sugar. (It was DELISH) The cake was a half sheet cake, carved by hand - to the eye. Simple yet tasty!

This recipe is a cross between whipped cream frosting and buttercream frosting. It is delicate, light and fluffy; it's a little sweet - but not too sweet - it is most definitely a great addition to an already sweet cake.

You can get rid of "air pockets" and create a super smooth finish by repetitively spreading the frosting back and forth with a spatula on the cake or on a silicone mat before applying it to the cake. 


I hope you enjoy this recipe as much as we did. Please share your comments at the bottom of this article. Enjoy!

Not-So-Sweet Buttercream Frosting

INGREDIENTS
2 cups (4 sticks) Softened Salted Butter
1 cup shortening
2 Tbspn pure vanilla extract
8 cups (2lb) bag of powdered sugar
1 cup heavy whipping cream (at room temperature)

 
DIRECTIONS
Cream butter, shortening and vanilla extract well.
Slowly & alternating mix in the powdered sugar and heavy cream.
Once all ingredients are mixed together BEAT on HIGH for about 5 minutes until it's fluffy and fully combined.
 
NOTES
Use real butter; do not use margarine. To soften the butter leave the butter out over night - do not microwave it. Do not use cold cream; it must be close to room temp (I recommend pulling the cream out before you start making the frosting). This recipe makes a soft-medium consistency frosting. It is best to use a stand mixer for this recipe. Good quality pure vanilla extract makes a big difference :)

*Serve immediately or you must refrigerate!
*Refrigerate -then bring to room temperature before serving (by putting the cake on the counter. Leave the cake in the same container you used when it was in the fridge to prevent condensation on the cake.)

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Feel free to share your comments and ask questions below.

I hope you enjoyed this article. See you next time!

XOXO Julie