Welcome to the Cake Decorators Q&A
Hello Bukunola
There isn’t really a lot which can be tweeked to make BC less sweet because the main ingredient is sugar. Here are a couple of ways you could experiment and see whether you like the result. Some of the icing sugar can be replaced with corn flour (I haven’t tried it so don’t know how it would taste), use half salted and half unsalted butter, the salt will cut through the sweetness, or make one of the meringue based butter creams like Swiss, Italian or French. I find the Swiss BC is the less sweeter. These are really yummy filling creams but cannot withstand hot temperatures and should be refrigerated because they use eggs. If you need a crusting BC these are not very suitable for purpose. Adding lemon juice will cut through sweetness, but not everyone likes lemon butter cream. You could also google search for alternatives to butter cream. Other members may have more advice, hope this helps.
