I have made alot of different buttercream recipes trying to get one that is not too sweet, can never get that magic combination! Anyone with any advice, please help! Have used crisco, salted and unsalted butter.

When making your buttercream, try using buttermilk for the liquid.

I have never had so many compliments on my icing as I get now that I use this recipe:

2 C salted butter
2 lb powdered sugar
1/4 tsp vanilla
1/4 C buttermilk (more or less depending on consistency needs)


I have also read that people add salt to help cut the sweetness. I just use salted butter to get this effect, if you use unsalted butter, just add a little salt.

The meringue buttercreams are less sweet than American buttercreams.

Here are some popular SMBC and IMBC recipes:

http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

http://cakecentral.com/recipes/6927/very-vanilla-swiss-meringue-buttercream

http://cakecentral.com/recipes/2426/italian-meringue-buttercream-shirleys-method

http://cakecentral.com/recipes/2015/italian-buttercream-meringue-frosting

HTH