How many years have I been making this stuff, right? And I've always found it too sweet, no matter what I did. Until tonight.
I had made a Devil's Food Cake for DS's birthday, and he wanted vanilla frosting. Since I used buttermilk for the cake, I decided to experiment and use it in place of milk or half and half to thin the frosting. ZZZOmigod, it is amazing! Took away that too-sweetness that I always taste, even though I salt it. And gave it a super-smooth, fluffy texture for spreading. I wish I could work with it tonight while it's fresh, but alas I have to keep it until tomorrow. We'll see how it does after being in the fridge overnight.