I know a lot of people find storebought frosting like Betty Crocker's to be vile anathema... but I love its taste. For me, the sweeter the better! Which is why I was disappointed when I made a batch of Italian meringue buttercream and it was anything but sweet. However, I loooved its rich smoothness. (Conversely, I like the taste of American buttercream but not its texture.) My first instinct would simply be to add more sugar, but I'm worried that would ruin its creaminess.
Is there a way to sweeten an IMBC without impairing its texture, or a different type of frosting that's similarly textured but super sweet? Or will I be forever condemned to choosing between taste and form?