I make cooked flour frosting all the time now - it's delicious. Not too sweet but really creamy and light, not cloying like icing sugar + butter. Granulated sugar really is the key, though. Something magic happens to it, obviously.
I'm making a rainbow cake for DHs birthday tomorrow, did a practice run last week with 4 layers and it turned out well but I used buttercream inbetween all the layers and it was a bit too sweet. DH doesnt like cream cheese frosting so what are the other options? I read about some icing with egg whites but is it difficult to do? Im not good at the technical stuff and I was wondering if it is actually much less sweet than the buttercream. Or I was thinking about alternating jam and buttercream layers, would that work? Any ideas greatly received