Buttercream icing

marcs, Oct 20, 5:18pm
When making buttercream icing why does it need to have so much icing sugar that it is sickly sweet? I remember in my young days they used to use a lot less icing sugar that it used to be almost well sweetened butter. I have started going back to doing this now days when I need butter icing (mainly twice a year for each kids birthday cake). I will add 1/4 of the icing sugar amount stated. If needed I will add more but no more that half the amount stated in a recipe. May be it is me but it is very disappointing to get the hugest blob of icing on your cupcake (almost the same size as the cake), pay a huge price and take off all the icing because it is inedible.

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