I would recommend trying to modify the wilton recipe some. Add a dash of salt to cut down sweetness and use "Creme Boquet" for the flavoring. It is a yummy mix of vanilla, butter and citrus flavor.
Which wilton recipe are you using? I use the half butter and half crisco method and I think it is YUMMY!
Good luck!
Nancy
Colette Petters and 's buttercream is to DIE/LIVE for!
And is this posted some where??
Try IMBC or SMBC as these are true buttercreams and what the top end bakeries provide.
Jacqui
Buttercream Dream.... so good!! everyone i make cakes for says how much they love it cause its not too sweet 
I went through the butter cream dilema a few years ago when I started decorating. I too used to use Wilton and found it to be way too sweet. I tried to mess around with it and doctor it up but never was really satisfied with it. I started using the butter cream recipe at baking911.com and I don't plan to ever search for a b/c recipe again. I absolutely love it in every way and everyone tells me it's not too sweet. The one and only tiny down side is that because it's made with butter, it's not a bright white but rather a soft white, but white non-the-less and I've never had a customer complain that it wasn't bright white enough.
Anyway, if you'd like to try it and see what you think, here's the recipe:
(This recipe states that this amount will frost a 4-layer cake but I always double it)
2 cups Crisco
1 stick unsalted butter, slighty softened, but not too mushy
1/4 to 1/2 cup heavey whipping cream
2 tsp. clear vanilla
2 pounds (8 cups) powdered sugar
Beat the shortening until it's smooth, add the butter and cream together until smooth, light, and fluffy. Add smaller amount of heavy whipping cream and the vanilla and mix well. Add half the powdered sugar and mix for 5 minutes on low speed. Add the remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.
I hope this helps! Let me know how you like it if you try it.
Camille
googled and found this, have not used it. "SMBC" stands for "Swiss Meringue ButterCream"....
Toba Garrett uses the following recipe:
Yield 3 to 31/2 cups.
1 cup vegetable shortening
1 pound confectioner's sugar
1 tablespoon meringue powder
3 to 4 tablespoons water
Cream shortening with a mixer until softened. It takes a few seconds. Gradually add sugar, one cup at a time. Add meringue powder. (The icing will appear dry). Add water. Beat icing for 10 to 12 minutes. Icing does not need refrigeration. Store in an airtight container where it will keep for 2 months.
From The Well-Decorated Cake, by Toba Garrett
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