Can I use less icing sugar in buttercream

[noenergy]

I have always found buttercream very sweet so was wondering if I could use less icing sugar in it without it affecting the texture and making it too soft?

Also just wondering can I use ordinary sugar or does it have to be icing sugar

Need urgent help

I always add less as I find the recipe always calls for too much. Add gradually, and taste test as you go
Yes you can use granulated but ONLY if you whizz it into a fine powder in your food processor/nutribullet first. Otherwise the consistency won't be right, and it'll be very gritty.

I think using less icing sugar would alter the texture of the buttercream. I would try looking for another, less sweet topping, maybe a cream cheese type icing or a dark chocolate ganache.

I make icing with icing sugar and quark. Totally spreadable yet firm enough to pipe if you want to. Just remember to sift the icing first. You still have the sugar but not the calories from the butter and I’m sure i use less too (but I do it to taste so can’t give you measurements)

If you add salt it will help balance the sweetness. I use salted butter and an extra pinch of salt. Using less icing sugar will affect the stiffness of your icing.

I have no idea, I’ve always jsut uaed one big box, one 250g block of unsalted batter, vanilla extract and milk!

Add salt, as it helps loads to balance the sweet.

I use swiss meringue butter cream - but of a faff but way less sugar and butter !! (Plus you get a smoother finish if you're covering a cake).

Thank u so much for the quick replies, mich appreciated