I've been playing with different versions of an icing for petit fours. I tried melting canned icing but it wasn't quite as thick as I liked. So I tried a recipe that was (powdered sugar, corn syrup, water, and almond extract - melted in a saucepan) it hardened up really quick and was smooth, but, when I tasted it - it was incredibly sweet.

Is there a pourable version of an icing used from petit fours that isn't so sweet? Or is this how all of the icings are?

Any suggestions would be greatly appreciated!!!

Have you tried ganache?