Does anyone know of a buttercream that isn't too sweet? My recipe is a pretty standard one, I looked in the recipes today & it happens to be the same as the 'Buttercream Dream' one on here. I actually think it's fine, but a customer just told me that her mother thought my icing is a bit on the sweet side & wondered if I could use something different next time.....any suggestions?....Maybe she's just one of those people that is impossible to please,...I've never had any complaints before.
Look on my web site www.thesugarfix.com for my recipe. I don't know if it's the same as yours, but I get a lot of compliments on it.
Another alternative is Italian Buttercream. This stuff is fabulous, but expensive and time consuming to make. It's also non-crusting. It's not too sweet, it's velvety. I LOVE this stuff! 
HTH
Michele
Hi there! You might want to check out the post "Lovely to look at... digusting to eat! My cake...", in the cake decorating forum! I am going to try the recipe that she posted there. HTH!
I think this is the link to it! Hope this works!
http://forum.cakecentral.com/cake-decorating-ftopict-82981.html
Thanks, Michele
Does your BC recipe need to be refrigerated because of the cream? And what about the Italian Meringue?....I'm assuming because of the egg whites, it would need refrigeration? The reason I ask is because for some reason, my Marshmallow fondant always droops & gets shiney after I put it in the fridge, so I try to use frostings that are okay to sit out for a while when I use fondant (which I seem to be using a lot lately!)
I just posted my bc recipe in the recipe section. It's actually still on this homepage as "recently submitted recipes." It uses a bit of added flour. I think it is less-sweet and I have tried many.
Julie
The butterecream will be fine at room temp for several days. The sugar helps to preserve it.
The Italian Buttercream does neat to be refrigerated because of all of the butter. The egg whites are cooked with the hot sugar syrup.
As for your MMF, I have no idea. I have never used it. Unless it has dairy products in it, I would think it would be better to store at room temperature for at least a few days. I don't know if it would freeze.
HTH
Michele
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