I know a lot of people find storebought frosting like Betty Crocker's to be vile anathema… but I love its taste. For me, the sweeter the better! Which is why I was disappointed when I made a batch of Italian meringue buttercream and it was anything but sweet. However, I loooved its rich smoothness. (Conversely, I like the taste of American buttercream but not its texture.) My first instinct would simply be to add more sugar, but I'm worried that would ruin its creaminess.
Is there a way to sweeten an IMBC without impairing its texture, or a different type of frosting that's similarly textured but super sweet? Or will I be forever condemned to choosing between taste and form?
Best Answer
My wife uses whipped cream frosting, which is quite smooth and soft.
Basically it is cream-cheese frosting with whipped cream added in, and then beaten with a wire whisk beater (easiest to do in a cake-mixer).
A basic recipe is:
Instructions:
You can sweeten any frosting fairly effectively with extra sugar or sweetener, however too much sugar will cause any frosting to collapse as it absorbs water from the air and other ingredients. If you want to make it extra sweet, use an artificial sweetener