I have few customers that are really fed up of the sweetness of fondant and the buttercream underneath it. I sometimes make a very low sugar whipped cream as a filling, but most of them like buttercream inside the cake! I have convinced them that there is nothing I can do with the fondant, but I really need a recipe for the normal(American) buttercream recipe with much less sugar.
The Swiss Meringue and Italian Meringue has too much of a butter taste, and I have used lemon juice and pineapple juice in the buttercream to reduce the sweetness. But I still think it is very sweet!! Please let me know if you have any recipe that could help! I always think this is a weak point in my work!:)