I looked up on the web and found that if you add a little lemon juice to the wilton receipe and it cut the sweetness down. I tried it and it works. Hope this will help
Ditto... Italian or Swiss Meringue Buttercreams are delicious and have the perfect sweetnes to compliment and cake/cupcake. You can add a hint of flavor: orange, raspberry, champan, are all decadent.
If you haven't done it before, recipe could seem kinda scary, go ahead, is not that hard. Just make sure you have fresh eggs, a candy termometer and a standing mixer (aka KA).
If, when you're about to end adding all the butter still look a little "soupy", keep beating.... soon you'll hear a "slap" sound and voila... your silky, delicious frosting will be ready.
You're going to pasteurize the egg whites by raising the temperature of sugar-whites mix to1 60 degrees. They will be safe to eat... no bacterias
You can keep unused icing covered on the fridge, and even the whole cake if not using fondant. Don't NEED to refrigerate; won't turn bad as long it's kept on a cool area. As with everything that does not have preservatives you should eat as soon as possible.
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