Not-So-Sweet Buttercream Frosting

I've been decorating a variety of cakes for family and friends for 35 years now.  Some people haven't cared for the sweet buttercream that was my standard recipe, so this last week I searched for ideas for something that isn't so sweet.  This is what I put together and used for a cake yesterday, and I love it!  There are more ingredients than usual and whipping the frosting really works my KitchenAid, but the result is a lovely smooth textured frosting that is very easy to spread, color, and pipe.  I doubt it will work for making things like formed flowers, but otherwise this will likely be my "go to" recipe.


Not-So-Sweet Buttercream Frosting

• 1 cup butter, unsalted
• 1 cup white Crisco
• 1 Tablespoon clear vanilla
• 1 Tbsp. plus 1 1/2 tsp. cornstarch
• 1 1/2 tsp. light corn syrup
• 4 c. powdered sugar, packed firmly into measuring cup
• 1 Tbsp. French Vanilla coffee creamer

Bring the butter to room temperature.  Beat butter, Crisco, and vanilla for 5 minutes at medium speed until smooth and lighter.  Do not skimp on the beating time.

Add cornstarch and corn syrup and mix.  Add powdered sugar, 1 cup at a time, and mix well after each addition.  Add coffee creamer, mix, then whip for 8 minutes until fluffy.  Again, whipping time is vital; do not skimp on it.

This can be stored for short periods of time (overnight) at room temp, in an air tight container.  Frosted cakes can be stored in the fridge, too.  This buttercream will harden in the fridge, but it softened quickly when we took it out.  It did not form a crust.

You CAN add a Tbsp of milk, you can even add more powdered sugar.  The amount listed is what we drew the line at for sweetness.  Good luck!