u/EloiseTheElephante

I was referring to the sugarologie buttercream comparison and saw that ermine (20% sweetness) and German (26% sweetness) buttercreams, are not recommended for a smooth frosting base on a cake.

The next sweetness level (besides cream cheese frosting, which I don’t want) is Italian merengue buttercream at 31% sweetness and Swiss merengue at 33%. I have tried Swiss merengue and it is too sweet for me.

Is there any other buttercream that is less sweet than 31-33% but can be really smoothed out?