After trying several buttercream recipes ie.. American, Swiss, half and half Swiss, my buttercream is either too sweet with American, too buttery and too greasywith the Swiss.
Hi Colleen — Welcome! Only part of your ? came through but I’m guessing you want another recipe:) There is one some use — a cooked flour icing that goes by several names one of which I believe is Ermin (spelling?) Sorry I can’t link it for you but do a google search for “cooked flour icing” and you will find it The following comment is NOT meant to be rude at all but really icing is meant to be sweet:) Oh, another thing some people do is to add at least 1/2 teaspoon salt to a recipe to cut the sweetness Lastly since you are new here you will not be able to reply to any post so if you want to comment on any including this one just start a new post referring to the one you are commenting on in the subject line
American - Use less sugar. Add the powdered sugar a little at a time, tasting it as you go until you get the right sweetness. Then add a little milk or heavy cream if needed to get the right spreadable texture. Or add a little white balsamic vinegar to cut the sweetness and give it a bit of a tartness. https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
SMBC - Use less butter. How much are you using? The recipe I typically use calls for 9 egg whites, 2 cups of sugar, 2 cups of butter. This is less butter than some SMBC recipes, but it's my personal preference.
ETA: Don't be afraid to edit recipes. Nothing is set in stone. Just remember, if you do change the measurements in a recipe, remember to write it down so you can recreate it in the future. I don't know how many times I've tweaked something in a recipe and then forgot what I changed later on.
A lot of people like to use stablized whipped cream for frosting cakes. Since you prefer a less sweet, buttery taste, this may be a good choice for you.
https://www.food.com/recipe/wilton-stabilized-whipped-cream-79506
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