I wish I could give this recipe 3.5 stars, but I'll round up because I learned some valuable lessons from this frosting. It did end up tasting good (after adding a lot more sugar) and spread very nicely. I followed the recipe precisely, and guess what? It tasted like butter. I love butter as much as the next person, but I don't want to smear a stick of it on my cake, and that's what it tasted like. I ended up adding about 3x the amount of sugar the recipe called for. I don't fault the recipe for that ... I understand that not everyone wants a sweet frosting (and some people may want to smear butter on their cakes). So, what did I learn? If I want a light and fluffy buttercream, make REAL Italian buttercream. And, if I add a decent amount of heavy cream to my usual all-butter buttercream recipe (which I feel is way too heavy), I'll have a much lighter and better tasting frosting. I probably won't use this exact receipe again, but I'll follow the techniques in my buttercream.
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I wish I could give this recipe 3.5 stars, but I'll round up because I learned some valuable...