I have a huge sweet tooth. So to me, my frosting is never *too* sweet. My husband Ishmeal disagrees. So now, when I make buttercream frosting, I use SALTED butter instead of unsalted. The salt in the butter helps to cut the sweetness of the sugar. I have also read recipes that involve adding extra salt to the mix, but I haven't tried that yet. Good 'ol salted butter does the trick for us!