Hi Im new to the group. I have tried several icing receipes and they are just to sweet . Can someone please share one that is not so sweet but creamy and good also. Maybe I am just not making correctly. thanks in advance.

AHave you tried a meringue buttercream? I use Warren Brown's recipe which you can find on YouTube. You can also try decreasing the sugar in your recipe if you don't care about crusting. I will usually add lemon juice and salt to my powdered sugar based recipe (I use a couple different recipes) to cut the sweetness. You can experiment with many different recipes if you don't rely on crusting for a smooth finish.

ANo Annie I havenf tried a meriingue.I decorated years ago and have jusf ddciddx to play with it some.Things have changed so much I haven't decorated in at least 28 years they didn't dofondant ba k then .I haven't attempted it yet still trying to figure out a Icing I like .Thanks so much for the' input .I appreciate any tips I can get

sorry for all the typos I was on my phone and some of the letters don't work and they stick.

AOk, maybe experiment with some powdered sugar based icings first before jumping into a meringue buttercream. The meringue recipes can be tricky for some people starting out. Things have changed quite a bit! Fondant was kind of an exotic thing when I first started a long time ago.

Thanks I tried about 4 different icings 2 weeks ago . Im still searching for the perfect one that I like .Thanks again'

I am actually quite a fan of Bronwen Webbers recipe for typical ABC.

1 lb unsalted butter

2 lb sifted powdered sugar

1/4c buttermilk with 1/4 tsp salt dissolved in it

2 tsp vanilla

The buttermilk really cuts down the sweetness of the finished ABC.

Cupadeecakes also has a really good traditional ABC using cream instead of the buttermilk, but she whips it for almost 10 minutes to incorperate air, thereby making it less sweet.

http://cupadeecakes.blogspot.com/2010/11/how-do-i-get-my-cakes-smooth.html

Thanks for the link love, NerdyBaker!  A little salt will help cut that sweetness too, but my ABC icing is still the sweetest icing I use.  OP may want to try some meringue icings - Swiss, Italian French, etc.

What exactly have you tried. 

Heirloom Frosting is delicious and not sweet.

Cooked flour icing is much less sweet than buttercream.

AMy husband doesn't like sweet icing, so I make Swiss Meringue Butter cream. I find that it's not tricky to make once you get the hang of it. I use pasteurized egg whites in mine to make it a bit easier. The recipe I've been using is [URL=http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/]http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/[/URL]. I find it too buttery for my taste, but he loves it.

Also try this blog post on for size.

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

Its the SMBC from Beyond Buttercream (formerly FromScratchSF).  She guides you through each step and gives you scientific reasons to be doing what you need to be doing.  She is a cake goddess in my opinion, and I have learned SOOO much from her.

SMBC is my buttercream of choice, and I can bet that once you try it out and master the technique it will be yours as well.

I use 1.5 lbs of butter to 2 lbs of powdered sugar.  Usually I don't use a full two lbs of sugar.  It doesn't crust but that works for me.