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ISO Not-Too-Sweet Frosting Recipe

Pupster | Feb 2, 2005 06:34 PM

I make layer cakes often, but I'm frustrated by the frosting recipes that come with, which require 2,3,4 cups of confectioners sugar. My last cake with a caramel frosting was a disaster when initially I tried to cut the amount of sugar in the recipe resulting in a runny frosting, then when I added the required amount of sugar to fluff it up, I ended up having to scrape the frosting off the cake because it was so sweet, it was giving me raging sugar headaches.

I am looking for recipes that limit the sugar while still maintaining the lovely taste and texture. Or any tips that allow me to cut the sugar from an existing recipe while still being spreadable.

Please, no wimpy frosting suggestions like whipped cream or meringue-type frostings and no sugar substitute suggestions, like Equal or Splenda.

Thanks so much for your help, chowhounders!

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