Most popular frostings, especially American buttercream, are notoriously sweet due to a very high ratio of powdered sugar to butter. For those who prefer a less cloying dessert, the good news is that several types of icing offer a more balanced and nuanced flavor profile with a significantly lower sugar content.
The Top Contenders for Less Sugar
Ermine Frosting (Cooked Flour Buttercream)
Ermine icing, also known as boiled milk or cooked flour frosting, is a vintage recipe experiencing a resurgence in popularity for its notably lower sweetness. Instead of relying solely on powdered sugar for texture, it uses a cooked flour and milk paste. The process involves cooking milk, flour, and a small amount of sugar together until thickened, then whipping this cooled mixture with softened butter until it is light, fluffy, and silky smooth. The resulting icing has a texture reminiscent of whipped cream, making it a perfect match for cakes and cupcakes where you want the flavor of the cake to shine through. It is far less rich and sweet than American buttercream and is a stable, egg-free alternative to other meringue-based options.
Swiss Meringue Buttercream
Unlike American buttercream, which uses a mountain of powdered sugar, Swiss meringue buttercream builds its base from a meringue made of egg whites and granulated sugar. The egg whites and sugar are heated over a double boiler until dissolved, then whipped to form a stable, glossy meringue. Finally, softened butter is whipped in until the mixture emulsifies into a smooth, buttery-soft frosting that is rich and luxurious, but not overwhelmingly sweet. Because its sweetness comes from granulated sugar that is thoroughly dissolved, it lacks the gritty texture of some other frostings. While it is more time-consuming to prepare, its elegant flavor and less intense sweetness are worth the effort for many bakers.
Less-Sweet Cream Cheese Frosting
Traditional cream cheese frosting can be very sweet, but it is easily adaptable for a lower-sugar result. By simply adjusting the ratio of cream cheese and butter to powdered sugar, you can reduce the overall sugar content significantly while enhancing the natural tangy flavor of the cream cheese. A good starting point is a ratio of two parts cream cheese to one part powdered sugar, or even less, compared to traditional recipes that often call for a 1:1 ratio or higher. Using a little salt and a splash of lemon juice can also help cut the sweetness and bring out the cream cheese's tang, resulting in a frosting that feels rich but is not cloyingly sweet.
Comparison of Icing Types
| Icing Type | Primary Thickening Agent | Sweetness Level | Key Characteristics |
|---|---|---|---|
| Ermine Frosting | Cooked Flour Paste | Low to Medium | Light, fluffy, creamy, silky, and less rich; vintage appeal. |
| Swiss Meringue | Egg White Meringue | Low to Medium | Smooth, stable, buttery, and elegant; requires more technique. |
| American Buttercream | Powdered Sugar | High | Very sweet, simple to make, can be gritty if not mixed well. |
| Cream Cheese Frosting | Cream Cheese | Medium to High (customizable) | Tangy, rich, and dense; easily adjustable for less sugar. |
| Royal Icing | Powdered Sugar & Egg Whites | Very High | Dries hard and glossy; ideal for intricate cookie decorations. |
| Greek Yogurt Frosting | Greek Yogurt | Very Low | Healthy, light, and tangy; best for immediate use as it requires refrigeration. |
Tips for Reducing Sugar in Any Icing
- Use Natural Sweeteners: Experiment with liquid sweeteners like maple syrup or honey, or non-sugar alternatives like powdered monk fruit or erythritol. Be aware that these can alter the texture and flavor.
- Add Salt or Acid: A pinch of salt or a squeeze of lemon juice can help balance sweetness and enhance other flavors.
- Increase Fat Content: Using a higher ratio of butter or cream cheese can help balance the taste without adding more sugar.
- Whip for Longer: For buttercreams, whipping the butter for an extended period until it's very pale and fluffy can help incorporate more air, making the icing feel lighter and less dense with sugar.
- Choose Less Sweet Base Flavors: Consider adding cocoa powder, fruit purees, or other flavorings that are not intensely sweet.
Conclusion
When seeking which icing has less sugar, the best choices are typically ermine frosting and Swiss meringue buttercream. Ermine icing is a fantastic choice for its simplicity, stable texture, and low sweetness, making it a lighter alternative to American buttercream. Swiss meringue offers an elegant, silky experience with a balanced sweetness, though it requires more advanced technique. If you're a fan of the tangy flavor, a modified cream cheese frosting with less sugar is an excellent option. For healthier, naturally sweetened toppings, Greek yogurt frosting is a simple and quick alternative. By understanding the properties of each icing and employing a few simple tricks, you can enjoy delicious desserts without the overwhelming sugar rush. For a great ermine frosting recipe to start, check out this guide from King Arthur Baking.
