For a not too sweet frosting, I make a variation of a frosting similar to this recipe from Martha Stewart. Hers only uses 3/4 cup of sugar and makes 5 cups of frosting. It tastes a bit like marshmellows to me, but it does not have butter or shortening in it. It was my favorite frosting as a child. My recipe called for making a sugar syrup with water and sugar, which was then added to beaten egg whites. I haven't made it since I was a child, however.

I'll have to give yours a try as well - it sounds intriguing! Thanks for sharing.

Lars

CL, that frosting/icing is the type that is normally used on Red Velvet cake here in the southern states. Funny, I used to love Red Velvet cake.....until I stopped to think about the entire bottle of red food coloring that was in it. Think I'll stick to pound cake and good old Devils Food with 7 Minute Frosting which is a meringue style of frosting.

Teresa

My favorite not too sweet frosting is the rich chocolate frosting you get from butter, sugar, unsweetened chocolate, vanilla (or other flavoring) all in a blender, then add a can of evaporated milk and continue blending until it thickens....rich, creamy, smooth and delicious.
There are a slew of variations for this recipe on the net.

The other one is to add unflavored gelatin to whipped cream to stabilize it so it lasts longer.

Here is a link that might be useful: Stabilized whipped cream

CLBlakey, I was given a similar recipe more than 30 years ago and loved it for the very reason that it wasn't too sweet. I hadn't made it in a very long time and then a couple of months ago I wanted to frost something, but was tired of buttercream, so I used this recipe again. Everyone loved it. It's dangerous for me though. I don't care if it's attached to a cupcake or anything. I just love the frosting, LOL.

I don't like most icing precisely because it is too sweet for me, so I am happy to have this recipe. I always think that a cream cheese icing is not too sweet.

AnnieD, I learned to add gelatin to whipped cream just within the last year. What a difference. Wish I learned that a long time ago. I just put the gel and water into the MW for a few seconds.

A great not-sweet chocolate frosting is just sour cream and melted dark chocolate. Semi-sweet chips work fine.

Lars - That is the recipe that I always put on angel food cake - PS your link locks people in and they can't get back here.

Teresa- I only had red velvet cupcakes once and didn't like the after taste I think I could taste the food coloring ....

Annie_D- I will try that next as hubby loves chocolate. Thanks

Donna - One of the reasons I like it so much it still has that buttercream taste. And I do understand the dangerous part I ate 3 tablespoons heaping before I even started to put it on the cake
ded

Dedtired- I love cream cheese icing too.

Christine- Do you have a how to on that chocolate icing?

The bad thing about finding this recipe is that I normally don't do cakes and desserts now that is all I can think about my friend says they took out some parts during surgery and added a dessert gene in its place.

CL, I guess Martha is still in prison mode and wants to lock people up. I always open links in new tabs, and so to get back, all I have to do is close the tab. I had another link today that would not allow me to go back.

I'm really happy to see all of these not-too-sweet icing recipes. I'm going to save all of them.

Lars

There is really no how-to, CL. Melt the chocolate (chop it first if you're not using chips). Add the sour cream. That's it.
Proportions can vary according to taste. Rose Levy Beranbaum calls it Sour Cream Ganache, and uses 12 ounces of chocolate and 1 2/3 cups sour cream at room temp. But I first learned this icing from James Beard, who calls it Chocolate Frosting, Helen Evans Brown. His is more chocolate-y, using only 1/2 cup of sour cream to 5 ounces of chocolate. He doesn't mention room temperature but does add a dash of salt. RLB's is chocolate-y enough and very good.
Of course, this is not a fluffy icing.

Thanks, CL, I've seen similar recipes that use flour in old cookbooks and have never tried it because I could only imagine sweet, thick white sauce. Now I want to make a cake.

My favorite not-too-sweet icing is sort of like Lars's...

* Exported from MasterCook *

White Mountain Frosting

Recipe By : The New Doubleday Cookbook, 1975
Serving Size : 1 Preparation Time :0:00
Categories : Cakes, Frosting And Fillings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c sugar
1/4 c light corn syrup
1/4 c water
3 egg whites -- at room temperature
1 tsp vanilla extract -- or 1/2 t. almond

Mix sugar, corn syrup and water in a small heavy saucepn. Insert candy thermometer, partially cover pan, and bring to a boil over moderate heat. Remove cover and boil without stirring until the thermometer reads 240F-242F.

Just before syrup reaches temperature, beat egg whites until soft peaks form. When syrup reaches temp., set mixer at high speed and pour syrup into egg whites in a slow, thin stream. Continue beating until glossy and firm enough to hold its shape. Beat in vanilla.

- - - - - - - - - - - - - - - - - -

NOTES : Lemon or orange: Substitute lemon or orange juice for the water and flavor with 1/2 tsp. lemon or orange extract and the finely grated rind of a lemon or an orange.

Marble mountain:Just before spreading swirl in 1 (1 oz.) square coarsely grated unsweetened chocolate or 1 (1 oz) envelope no-melt chocolate.

Maple mountain: Use 3/4 c. firmly packed brown sugar instaed of granulated and use maple flavoring instead of vanilla.

Lars, that's funny, but I'll bet Martha wouldn't think so! Not that I care what Martha thinks. (grin)

CL, I love that frosting, it was what I always put on red velvet cake. I stopped making it when I stopped making red velvet, which I don't care for. Not enough chocolate and too much red dye, but that frosting was amazing.

Thanks for the reminder and for all the other recipes here, I've kind of locked myself into a "buttercream" mindset lately and it's good to be reminded that there are other options.

Annie

Sad news to report the cake is dead and gone completely - I can't believe I ate the whole thing.

LOL!!! CL, you sound like me!

bcskye - the really strange thing is I don't do cake normally it can sit and sit till I throw it away. Already I am thinking of my next one..............(thin layers of cake with thick layers of icing in between maybe white this time with some coconut) ...............................l need that like I need another hole in my head. I got it bad!!!! I hope its a faze. I think hubby is hoping it lasts finally after 26 years he will get dessert.

I tried to make this again today switched to unsalted butter to see if the texture would change. Tastes great feels great but looks well you decide. Maybe it wouldn't show so much if it was piped on.

CL, what is the icing sitting on ? you've given me an icing craving...

I tweeked a betty crocker white cake by adding 1 can of pinapple blitzed to a pulp and using coconut milk instead of water.

used coconut extract instead of vanilla for the icing.

I talked to my friend who tried the icing and she thinks I didn't whip the butter and sugar enough. Hers was really fluffy like my first batch. Probably true I was in a bit of pain near the end of making it an rushed it. I will wait another 2 weeks and try again then I will be 1 month post op and this pain set back should be over.

Hubby asked tonight for chocolate so my pina colada cake will have to wait for its next round of tweeking.

A couple of months ago when I made Red Velvet cupcakes and this frosting, I tripled the frosting recipe and my frosting, although still tasting heavenly, looked much like yours, CLBlakey. That is when I found out that it whips much fluffier if there isn't too much in the bowl all at once. When I separated out as much as I though I would actually need for the cupcakes and whipped again, it was beautiful and fluffy.

I also found out that it freezes wonderfully. After thawing, it just needs to whipped again and it's as good as when it was first made.

Thanks Donna I do have some left over into the freezer it goes. I bet that was it I made a double batch the second time.

I know this is a bit of an older post but I still wanted to say thanks for this recipe! Google brought me right here today when searching for a not too sweet icing alternative. . . Per some of the other comments I thought it was going to turn out gritty but I kept mixing and mixing and eventually it came together into one of the best icings I've ever tried! It also pipes on to cupcakes beautifully! This is my new go to recipe. Thanks again!

There is a bakery in Winnipeg, called Jeanne's Bakery that has been around since the 1930s. We used to get it for our birthday's every year growing up. When I moved away, I looked for copycat recipes. LOL, this is the recipe for the icing - the one you posted.

A Jeanne's cake has a shortbread cookie crust, a thin layer of the icing, cake layer, icing, cake layer then fully iced cake. The sides were always coated with shaved dark chocolate. I would bring a couple home with me. Sigh, I can't have them anymore because of food restrictions.