I have a cake to make for a Middle Eastern couple. They said in their culture, they don't like alot of sweets so they want the buttercream used as the filling and underneath the fondant to be very, very less sweet. Anyone know how to do this? Also, with the fondant, is there anyway to make it less sweet tasting?
I have never used them myself, but I have heard that the Swiss and Italian meringue buttercreams are less sweet than regular.
the swiss meringue butter cream is really good. Martha Stewart has a good recipe.
I had a family from India for whom I had to make a grad cake. I got the same request for not too sweet frosting. I used SMBC. It came out with perfect consistency but I thought it tasted like a hunk of butter. Hated it. I got some help on CC as to how I could improve the flavor. (Use quality name brand butter, add plenty of vanilla and make sure you use a good recipe) Play around with it before you need it and don't wait til the last minute like I did. All in all the family loved the final result. I dread having to make it again, tho!
I agree: SMBC is the way to go. It's all I use now. I've been having trouble with heat lately, though, so make sure if it's warm/hot where you are, you keep it refrigerated. It does not sit out well at room temp.
If it tastes like butter, something went wrong. It definitely takes a bit of practice, but it is possible to "get it" right from the start 
Good luck!
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