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Counteract too much butter taste?

l
labart Nov 18, 2011 08:13 PM

I made an icing, that for a variety of reasons, has too much of a butter taste to it. Is there anything simple that I can add to cut the taste?

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  1. e
    escondido123 RE: labart Nov 18, 2011 08:20 PM

    Could you just add more sugar and then only use part of the icing, saving the rest for something else?

    1. c
      chez cherie RE: labart Nov 18, 2011 09:22 PM

      something acidic will usually do the trick. in the case of icing, orange or lemon juice and maybe zest could work, if those flavors complement the thing to be iced.

      1. j
        janniecooks RE: labart Nov 19, 2011 01:49 AM

        You could try beating some softened cream cheese into it. I dislike buttercream because of the overwhelming butter taste and oily mouthfeel, but I don't mind it when it also includes cream cheese.

        1. k
          kamranhagh RE: labart Oct 30, 2013 02:17 PM

          i had that problem i just was mixing bad be sure u mix it good and for long!!!! it gets puffy and awesome and it will taste good and wont taste too much buttery and NEVER EVER warm the butter for making it room temp even from freezer or.... that will give it fat and horrible taste!!!

          1. k
            kamranhagh RE: labart Oct 30, 2013 02:18 PM

            also i heard salted butter can cause this problem!!! in Iran i don't think i can find unsalted buttery:PP

            1. Father Kitchen RE: labart Oct 30, 2013 02:28 PM

              I am not sure what "too much of a butter taste" means. I suspect that what you are dealing with is slightly rancid butter. It is a good idea to use unsalted butter. If it is slightly off, you will notice it immediately. For that reason, unsalted butter in the shops is usually fresher than the salted butter, which has a longer shelf life.

              1. LaureltQ RE: labart Oct 30, 2013 08:47 PM

                When I started making real buttercreams (non powdered sugar monstrosities) I was using salted butter, and I found that the end result, unless it had a strong flavor to "cut" it, always ended up tasting too buttery. Switching to unsalted helped. Otherwise, chocolate seems to effectively cut the butter flavor, or something else complimentary, maybe a cherry reduction with a bit of almond extract?

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