Hello everyone, I'm a new member to CC and consider myself a first timer at baking/decorating. I would like to know how to make buttercream icing without crisco and that is not so, so sweet.

Look in the recipe section for either Italian Meringue or Swiss Meringue buttercream Good luck!

Welcome & good luck! I recommend the recipe boards as well!

here's a really good video tutorial for a delicious swiss meringue buttercream: http://dyannbakes.com/index.php?post_id=154155

I just made Italian Merinque Buttercream for the first time. . .from the "Whimsical Bakehouse" Book. . .OMG! I am a committed IMBC user from here on out. . .unless, of course the bride is set on white-white icing.

i also found a recipe in the ICES newsletter this month that says it's a not-so-sweet bright white BC "for those with a sensitive palette". it uses high-ration shortening and some other product called britewhite (or something like that - don't have the recipe on hand). i will try that since i am an american buttercream dislike-r. not a hater!

I add a couple of dashes of salt to my buttercream icing and that seems to cut down on sweetness. Something to remember when you are looking at heat and humidity is that if you make a recipe with butter vs crisco, there will be a melting factor. Welcome to cake decorating. It is addictive!