This is a great recipe. NO RAW EGGS! A huge plus since all Italian or Swiss buttercreams call for egg whites. But the recipe could use improvements. 1. half a teaspoon(or more) of vanilla adds a lot of flavor. 2. Some of my tasters felt that there was too much of a "butter felling" in the texture; the method I used for correcting the texture was adding small amounts of extra confectioners sugar, no more than half a cup, to the frosting and whipping it for a couple of minutes longer. If the frosting became stiff you would have to 1 to 2 tablespoons of whipping cream. After adding the extra sugar the frosting became to sweet, so to tone down the sweetness, I slowly added pinches of salt to the frosting, a baker's secret. Be very careful not to add too much salt!
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This is a great recipe. NO RAW EGGS! A huge plus since all Italian or Swiss buttercreams call...