How do I make and use a BC that will please everyone???

I love my BC recipe but its hit and miss with different people.

Everyone seems to LOVE the taste and texture but once applied to the finished product, Im hearing that its too sweet, and while they finish the cake, they tend to leave some of the icing.

Some people, mainly my husband who has an extreme sweet tooth can devour the icing but most dont.

Do you think Im using too much icing? Or is it simply too sweet when applied in combination with the cake?

TIA

-Sugar

What flavorings do you use? I have found that extracts make a huge difference.

What are you using in your icing? I found that the basic Wilton buttercream was too sweet. I've tried out IndyDebi's and I've tried SugarShack's and both are good, and I don't find them as sweet. Also, if you try an Swiss Meringue buttercream, or an Italian Meringue buttercream, you may find they're not as sweet either as they don't use powdered sugar. My favourite icing is the SMB but since it uses butter, I only use it when I know the cake/cupcakes won't be outside as I get worried it will melt.

What are you using in your icing? I found that the basic Wilton buttercream was too sweet. I've tried out IndyDebi's and I've tried SugarShack's and both are good, and I don't find them as sweet. Also, if you try an Swiss Meringue buttercream, or an Italian Meringue buttercream, you may find they're not as sweet either as they don't use powdered sugar. My favourite icing is the SMB but since it uses butter, I only use it when I know the cake/cupcakes won't be outside as I get worried it will melt.

I was using a Wiltons recipe I was given. I was using Almond extract instead of Vanilla.

Im going to try Indydebi's in the morning.

Is there a certain recipe for SMB that you prefer?

I live in Texas, so I need something that will hold up to the heat.

TIA

-Sugar