Hmmm...what kind of buttercream recipe are you using? If you are using a traditional "American" BC recipe with either butter, shortening or a combo of both with powdered sugar, then I'm not sure if you can get less buttery and sweeter than that!
I was going to suggest one of the Eurpoean meringue buttercreams - like Italian, Swiss or French - but those are all MORE buttery and even less sweet than the typical American recipe BC.
Can't get much sweeter than the wilton class buttercream that is used for teaching flowers that need to stand up on their own. Its super stiff and super sweet. Your hand will definitely hurt after all the piping, but if sweet is what you want, sweet you shall get!! It has double the amount of powdered sugar than my regular recipe. I dont make a traditional american buttercream, its more like a french, super smooth, not real sweet. Hope this helps!
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