Sometimes a client loves the cake but finds that the Butter Icing just nakes it a tad to sweet. Thus they ask if i can reduce the sweetness(without losing too much flavour.(Ditto for Rum Cake Icing)

Any recipe suggestions for either or both of these icings?

Thanks ahead of time. All comments appreciated.

Oh oh this has got to be a first no comments for this post.

Maybe I was just hopeful their was some sort of recipe.

Or maybe its just a slow weekend.

Still hoping thou

Well a less sweet icing usually means an Italian, Swiss or French Meringue Buttercream. These just can not be beat.

http://www.pastrysampler.com/Questions_and_Answers/buttercream.htm

If you want to stick to the powdered sugar frostings, then just lower the powdered sugar amount. I have seen some recipes use as little as 3 cups. Those that use 2 or 3 lbs of sugar are going to be very sweet. Salt also tricks the palate into thinking it is less sweet, so use a dash to 1/4 tsp.