I'm sure someone will know how to do this. How can you make buttercream not so sweet, but still have medium consistency to coat the cake? Please help!
You can make an Italian or Swiss Meringue buttercream....they are much less sweet than traditional American buttercream. This site will have multiple recipes for both.
Great, I was about to ask the same question.
if your using a regular bc, try adding some popcorn salt. to make it less stiff, add more liquid. more stiff, add more ps.
but for a less sweet icing, imbc or smbc are the way to go - but, they are different to work with.
either way, with sugar being the main ingredient, it will still be sweet, its the way icing is.
the mock b/c or the flour b/c is another way to go also. very tasty. i get good compiments when i do use this . recipes on this site also. toba garret also has one in her book. so many out there on the internet too. hth