I've looked all over for recipes for Italian or Swiss buttercream. All of them use tons of butter, from 2 sticks to 5 sticks. I'm trying to find a recipe that makes a reasonable amount (enough to frost and decorate a 2-layer 8" cake) with only 1 and a half sticks to 2 sticks (3/4 cups to 1 cup). I want to keep the texture, heat stability, sagging stability, and firmness/piping consistency, and flavor.
- Simply reduce the butter level? I'm not willing to sub with shortening.
- Or do any of you have any recipes I haven't found?
I'm trying to reduce fat levels (and just usage of butter in general. Although if there's a substitute with an oil(NOT coconut oil or shortening)) I might be willing to try. I just want a lower-fat, lower butter buttercream with all the qualities of a normal Swiss or Italian buttercream. (NOT American.)