Wedding cake help - part 2!

ok....i just made a swiss meringue buttercream icing....kinda a little practice for the big cake....i thought it was way too buttery i used 4 egg whites,1 c sugar,3 sticks butter,1 tsp vanilla and 1/4 tsp cream of tartar....any siggestions as to what i can add to this icing to cut the "butteriness"?.....thanks in advance

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