Asking for opinions on what is the best yet easiest frosting that isn't overly sweet but versatile to decorate. If you wouldn't mind sharing the recipe it would be greatly appreciated! Sorry if this has been a repated question but I don't have the time to go through the many pages plus I've had problems with the search option on here.

Thnaks a bunch,
Kelley

I think this is the best and easiest b/c frosting both for taste (less greasy and sweet) and decorating is one made with hi-ratio shortening .

Brite White Frosting:

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

HTH

Do you already have one that you use, or have used? If so, if you just add a little of the plain popcorn salt, it really cuts back on the sweetness. Sometimes I add that and sometimes I don't it just depends on who I'm making the cake for. Or you can just use regular salt also.

Yes, add a pinch or two of salt to your icing and it will cut down the extra sweetness.

I eliminate butter and replace it with Crisco. To me, butter makes a recipe seem much, much sweeter. I also use sour cream for my liquid. That seems to help. I use about half again as much sour cream as the liquid recommended by the recipe. So, if your recipe calls for 1/2 cup water...use 3/4 cup sour cream. And, I put in a half cup of powdered coffee creamer per 2 pound bag of confectioner's sugar. And, finally, I cut the vanilla in half. I think vanilla also makes a recipe taste sweeter. I replace the remaining vanilla the recipe calls for with Lorann's Champagne flavor. I've come to this from lots of trial and error. Each step along the way, it seemed to lose more and more of it's cloying sweetness. Finally, I'm at a pont where I'm pretty happy with the outcome.

I have never used salt before, but to cut down on sweetness, I have used lemon or lime juice, about 1 tbsp per recipe. Helps for me, and doesn't leave a citrus flavor either.

I've been struggling with this too. Tried Baker's Buttercream which is definitely less sweet. It is very soft though... If you try it be sure to use superfine sugar... I think it's a tad gritty otherwise. Wasn't what I was looking for.... non crusting too.

I think I am going to have to try SMBC or IMBC.... Not crazy about conf. sugar & Crisco greasiness....