Hi, I am loking for a butter cream recepi, which very much less sweet than the wilton bc. I've tried adding cream, milk.... but yet to find the creamy slightly sweet bc. .... pls help 
Quit making that horrid stuff now, it's for beginners and Wilton classes; try out a nice meringue icing. Much nicer and your customers will love you.
smbc, imbc, french meringue b/c and mock meringue is very good tasting and not as sweet as american b/c. there's lots of good american b/c recipes on this site. indydebi's recipe, sharon zambito's recipe, buttercream dream, etc. try all these that i have listed and see what you like best. hth
Do you put any salt in your recipe? It's a must! Get some fine salt(popcorn salt). I use 3/4 tsp for 4# powdered sugar.
I never salt my buttercream, but I use unsalted butter.
Quit making that horrid stuff now, it's for beginners and Wilton classes.
Only slightly insulting to the professionals on here who use - and whose customers love them for it - horrid traditional American buttercream.
Quit making that horrid stuff now, it's for beginners and Wilton classes.
Only slightly insulting to the professionals on here who use - and whose customers love them for it - horrid traditional American buttercream.
Well as long it wasn't completely insulting, I should be safe. 
If you're using unsalted butter, all the more reason to put salt in. The salt content in a 4 ounce stick of butter can range from 1/2 tsp to 3/4 tsp.
I use UNsalted butter then add the amount of salt I want. The reason so many recipes call for UNsalted butter is so you can control the amount of salt in your recipe.
HTH
Thanks for the alternative buttercream recipe, tastyart. My daughters, who one way or another end up tasting almost all the cakes I make (even the ones I sell, because they often get invited to the parties where my cakes are served!), are always compaining because my buttercream is too sweet. I'm going to give this one a try!
AThank you all , I've tried using salt and now loving it. :)
I mix a double batch of heirloom icing with a single batch of my american buttercream. It's quite delish and not so sweet. I keep meaning to add a touch of salt, but keep forgetting. I don't know that it needs it though.
I love that it's not sweet (which is what I love about meringues), but I don't have to have my mixer on FOREVER while it's whipping and cooling the eggs. This has no eggs at all. The recipe I came up with almost fills my 600 pro KA mixer! And I use all powdered sugar, instead of granulated, mixing about half the powdered sugar with the butter and (yikes, I know) crisco first before adding the remaining powdered sugar so you don't have a mushroom cloud of PS! Then adding in the flour base and vanilla toward the end.
I can cook up as many batches of the flour base that I need the night before and refrig overnight. Take out my butter the night before and in the AM I am ready to make tons of icing.
Simplifies the process for me...
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