Hello there! I have a question. I recently made 2 kinds of cakes (recipes from here) with different icings/frostings. The icings/frostings are so sweet to me. How do I doctor a recipe to make it not sooooo sweeeeeet. I love the taste of them but alittle too sweet. And also, with this so sweet icing, do you have to let it sit inside the fridge or outside to dissolve the sugars? Because, I taste too much sugar granules. One of the cakes I made was the Maple Nut Cake with the Maple frosting.
Here is the link to the frosting here from this site:
http://www.cakecentral.com/cake_recipe-860-11-Maple-Butter-Frosting.html
Please help!
Did you use regular sugar or powdered sugar? With powdered sugar there should not be any granules. Was it not sifted enough perhaps?
I use Italian Meringue buttercream. I experimented a lot in the past and none of the tips for doctoring a butter and powdered sugar buttercream recipe made much of a difference, if any. They are just awfully sweet. You'll find a lot of those tips just looking around here.
Thank you so much for your reply. I used powdered sugar and only sifted it for one mixing and I did not sift the other mixing in. That must be it. I will not do this again, because it does make a difference. THANKS again lemoncurd.
You know, I read a tip somewhere or on a recipe that you have to put the finished cake in the fridge to let the sugar granules sit to dissolve the sugars for the frosting. Hmmmmm. I did try that, and it did not work, it just made my Maple Nut cake hard. 
Oh well! Thank you again.-Josie
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