Pic of mine for attention.

I have only worked with American buttercream so far. I had an order placed a while ago and just recently they asked if I could go to the store and get the icing they use on their cakes because it’s less sweet. Not something I would ever do because I only do home made. I said I could make a different kind of icing instead.

My question is, I’ve been thinking about making Swiss Meringue Buttercream. I’ve never had it before, is it significantly less sweet than American buttercream? Or is there another less sweet icing that I can also color and pipe with?