I have a bride that did a tasting with me but the buttercream (made with butter not shortening) is too sweet, she wants to cut the sweetness by atleast 45%...any ideas on how to do this or another recipie/flavor of icing that would do well with raspberry filling and classic white wedding cake? She is looking for a ivory cake anyway so it doesnt have to be white frosting...ideas on different flavors or recipies that are less sweet would be soooooo very helpful! Thanks in advance!
What about a cream cheese frosting, it tends be not as sweet as buttercream.Just a thought hope this helps 
there's a thread going on right now about the martha stewert buttercream recipe. It doesn't use any powdered sugar which is usually where the complaint comes from that the frosting is too sweet. You might try that or try the Italian Meringue Buttercream recipe that is in the recipe section of this site.
Here is a thought and I could be way off base. If anyone knows if I am wrong PLEASE SPEAK UP.
Powdered sugar is simply sugar cut with corn starch. Could you possibly try making a batch for you to try by substituting some of the powdered sugar with corn starch? I have been going to try this myself to see about toning down some of the sweetness for some people that I know that don't like it too sweet.
Another idea would be maybe a white chocolate frosting??
Ok those answers may be better.....
I asked last week about toning down the sweetness of my buttercream and no one answered so I was trying to just come up with things on my own.
does anyone have a recipe for the frosting suggested? Are they on this site? I will try them and get back to you guys!!!! Thanks!
found it
is this what you were talking about?
Meringue Butter Cream
Makes about 10 cups
3 cups granulated sugar
12 large egg whites
2 pounds (8 sticks) unsalted butter, softened and cut into tablespoon-size pieces
2 teaspoons pure vanilla extract
1. Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140° on an instant-read thermometer, 2 to 3 minutes.
2. Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.
3. Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla; beat until frosting comes together, 3 to 5 minutes. Beat on lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
Note: You can refrigerate the buttercream in an airtight container up to one week, or freeze it up to one month. Before using, bring it to room temperature and stir with a rubber spatula to smooth.
think....
Here's the recipe I use:
INGREDIENTS
4 sticks (1 pound) unsalted butter, slightly soft
1 cup Crisco® shortening or Sweetex hi-ratio shortening (NOTE: This adds stability to the recipe, but you can use butter, instead or reduce the amount of shortening used and substitute the remainder with butter)
8 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
2 teaspoon clear, pure or powdered vanilla
1 cup sugar
1/4 cup water
INSTRUCTIONS
In a mixer, or by hand, beat butter and shortening together until smooth. Set aside in a cool area (68º F).
Combine egg whites and cream of tartar in large mixing bowl. Whip on a low medium until frothy. When white color is constant, slowly add 1/2 cup of sugar in a very fine stream. Continue to beat on medium.
While egg whites are beating, combine 1 cup of sugar and water in a small saucepan. Stir until dissolved, cook over medium heat until boiling. Cook to 250º F, as measured with a Candy Thermometer.
If egg whites haven't yet reached a shiny, but softly stiff stage, turn them up onto high to finish beating. If whites reach shiny/soft/stiff stage before sugar syrup is ready, reduce speed to stir and keep mixing until syrup is ready. Increase speed of mixture. Pour a Tablespoon of syrup into whites (stay away from pouring them onto whip), beat for 10 seconds, continue until all of syrup is used. Beat meringue until bottom of bowl has cooled to about 98° F. You want the meringue to return to a stiff/shiny peak before adding the butter/shortening mixture. This will make a more stable buttercream.
Using paddle, add butter/shortening, one heaping tablespoon at a time allowing mixture to mix for 10-15 seconds between additions. Continue until all butter is mixed in. If mixture breaks, continue beating at low-medium speed and mixture will come back together. Cool for about an hour in a cool area before using. Use immediately.
*TIP: For a sweeter tasting Italian Meringue Buttercream, beat in 1 cups of sifted powdered sugar in the end. This version can stay unrefrigerated.
STORAGE
This recipe should be refrigerated... however, the sweeter version with the additional cup of sugar (as noted in the *TIP at the end of the recipe) is shelf stable. See storage notes on http://www.baking911.com/asksarahbb/index.php?showtopic=1299
When refrigerated, be sure to allow the buttercream to come to room temperature, then whip it with an electric mixer on medium speed until it is once again thick, smooth, and shiny and returns to its original volume.
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