maybe you can try adding some different flavors of extracts? i use lemon, almond, vanilla and butter and try to get something not too sweet from a combination of those.
i use the bc dream recipe, though. i've never tried wilton's.
good luck
This is my teacher's recipe:
4 cups or 1 lb icing sugar
1 tbsp meringue powder or egg white powder
3 1/2 tbsp water
1 tsp vanilla
1 tsp almond
1/2 tbsp lemon
3/4 cup unsalter butter or crisco
1/8 tsp salt
You mix 2 cups icing sugar, with the rest of ingredients except the butter.
Then add the butter, until combined.
Add rest of icing sugar. Mix about 5-10 minutes until smooth.
Everyone loves this recipe, they cant figure out which flavor comes out the most but they all say it's not sweet.
Good Luck.
According to Toba Garrett vanilla extract adds to the sweetness. I like adding the popcorn salt and I also tend to use more almond flavoring in my extracts. You could always use a little lemon extract or creme bouquet to offset the sweetness.
darkchocolate
I hate wilton's BC. So icky sweet and also a little slimy on the roof of my mouth.
I like buttercream dream. But even today, I found it a little too sweet.
I wish there was a real mild tasting buttercream out there. The sweetness is too much after a while.
If you use a less sweet filling instead of more buttercream, far fewer people will complain about sweetness (at least in my experience). I LOOOOOVE 2 pints of heavy cream mixed with one packet of instant pudding mix. You can do lots of flavors, and (as long as you don't add additional sugar) it is a very rich but not very sweet taste that really seems to balance buttercream well. 
It's just a finer grain of salt - it is sold right by the other stuff. It is just usually in a smaller container. I think you can even get it in butter flavor although I just use the plain stuff. You certainly could use regular salt but I think the deal is just that you would need to be sure all of the larger crystals dissolved.
cakes21, I only use popcorn salt in my icings. You DO NOT need to disolve it first. It's a finer grained salt and mixes in much easier than regular table salt. I use a generous pinch. It does cut the sweetness.
Recently I had cake that was from Costco and it almost made me gag. I've never had anything like it and hope I don't ever again. The cake was very dry too.
I have recently tweaked my old bc recipe with some substitutions and I am sooo happy with it. I have gotten the neatest compliments on it here lately. I'm using cream in place of water, half butter/half shortening, Wilton's butter flavoring instead of vanilla and creme bouquet. It's a hit.
Tip: don't go by the smell just on the creme bouquet, it's delicious stuff.
Really? Pickling salt is the same??? That would be a whole lot cheaper!! I use buttercream dream, but I use one stick of salted and one stick of unsalted butter. Makes a really big difference in cutting through the sweetness!
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