Usually I make the "american" buttercream using powdered sugar and butter. A client has requested a less sweet frosting and I am trying to figure out what to do. I don't know if I can just add less powdered sugar and more butter to that recipe or if I should go for it and make the swiss buttercream which in my mind is a very different frosting. Or if there are any other options? Any thoughts?
Add 1/4 teaspoon salt per 1 pound of powdered sugar.
Ehhh, I'd deffinitely try a meringue based BC just to see. You might not like it because it wont be very very sweet, but your client probably will since she/he doesn't want that crazy sweet taste that ABC bring. I say go for it!
There is a recipe that I just tried this weekend that is listed under the Recipe Section as Heirloom Frosting. It is not very sweet, but has a texture similar to stabilized whipped cream. I put it on Red Velvet Cakes this past week and got rave reviews from coworkers.