Tuesday, May 6, 2014

Oh, #$%!&!!! The Icing Is Too Sweet

When it comes to baking, I tend to embrace it all. The good. The bad. The ugly, yet delicious.


Just like yesterday when I made this jelly roll. It’s hideous, non? Staring down at its broken, squishy remains, all I could do was laugh and remember that, when it comes down to it, dessert tastes just as good mashed together as it does when it's beautiful and on display.

Because the end of the day, when my boyfriend and I sat down to watch a few episodes of About a Boy and Parks and Rec (obsessed!), neither of us cared that we were eating a hideous monstrosity of a jelly roll. It was just awesome to be together, sharing something tasty.


That being said, sometimes baking disasters aren't that fun, and today I’ll be focusing on one of the most common complaints I hear: The icing is too sweet!

I’m not going to talk about how you can avoid this in the first place by slowly adding sugar and tasting along the way. Because if you’re at this point, it’s a little too late for should haves and that would make me a mega jerk. So, onward with some real solutions.

I usually remedy overly sweet icing by just adding more butter and cream if it’s a buttercream frosting. But for those of you who do not have nut allergies, there’s a secret weapon: almond extract. Unlike vanilla, almond extract can cut through sweetness and smooth it all out. Start by adding 1/2 teaspoon at a time, and work your way up from there.

Please don’t forget about your secret ingredient if someone asks if there’s nuts in the icing, because an ice cream shop did this to me once and I did not enjoy the wheezing and hives.

Alternately, you can add an acid or some salt. Lemon juice, or even pineapple juice if you have it on hand, works well. Just like the almond extract, start with a small amount and adjust to taste. A pinch of salt will do the trick, too, to put things back on track.

I'm doing a few more posts in my Oh, #$%!&!!! series, so let me know your common baking mistakes (or biggest baking fears) and we can tackle them together!

Next up: what to do when your cake flops.


Disclosure: Some of the links in the post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission to fund more baking stuff. Woohoo!

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