I'm doing a decorating demo in a little while, and I made a batch of indydebi's buttercream, using 1/2 c. butter to replace some of the crisco. But now my buttercream is too sweet . I've added some salt to counter-act it, and added a t. more almond, but any idea of what else I can add to balance the sweetness? Right now the taste of the powdered sugar overpowers any other taste.
Thanks in advance.
Perhaps you can try adding some lemon juice? It shouldn't flavor it too much but should provide some counterbalance.
I usually use IMBC, you can control the sweetness better I find.
Good luck with it!