I am looking for a recipe for buttercream frosting, because Wilton's is too sweet. One problem is it must be able to stay out, no refrigeration. I looked at the recipe section, but there are so many there it's confusing. Thanks.

When I do an icing sugar based frosting I use about a tsp of salt to cut a bit of the sweetness. The icing doesn't taste salty, just makes it less sweet. Personally I use an Italian Buttercream because I find it isn't too sweet at all, but you will get mixed reviews on whether it can sit out at all.

cakemanOH's hi-ratio Brite White recipe:
(Lost my source for icing base, but puzzlegut makes it without all the time.)

http://cakecentral.com/recipes/brite-white-buttercream-icing/

Sugarshack's hi-ratio icing recipe and Tips:

http://cakecentral.com/recipes/sugarshacks-icing-and-tips/

Crisco based b/c recipes:

http://cakecentral.com/recipes/cakepros-buttercream-with-trans-fat-free-crisco/
(Cakepro's recipe.)

http://cakecentral.com/recipes/indydebis-crisco-based-buttercream-icing/
(Indydebi's recipe.)

http://cakecentral.com/recipes/foolproof-crusting-buttercream/
(Luby's recipe.)

Everything you ever wanted to know about meringue b/c's:

http://cakecentral.com/cake-decorating-ftopicp-6011626-.html

HTH

I use the Wilton receipe and to cut down on the sweetness is I add 2 tablespoons of lemon juice to the receipe. So far everyone loves the icing. I also when I need to color my icing, I use kool-aid to color it and it doesnt have the after taste like the gel does.