I just tried Martha Stewart's Buttercream, so easy to make and delicious to taste! I found it here: http://www.marthastewart.com/recipe/meringue-buttercream-frosting-for-buttercream-flowers?autonomy_kw=buttercream&rsc=header_2

My first experience with non-crusting b/c...very different to use I must say, and not really receptive for darker colors...but oh my goodness, how yummy! Tasted like when vanilla ice cream melts a bit in your bowl...I really recommend it, even if just to try!

I also used pasteurized egg whites for a first time, I'll do that again....I HATE throwing out all the innocent, defenseless egg yolks leftover!

I think it's cross between the Italian and Swiss Buttercreams...anyone else ever try it, what did you think?

Tanja

Miss Martha's BC is a Swiss Meringue BC - you can tell by the water bath technique. Italian Meringue BC uses the boiled sugar method.

I have used this in the past, with success.

Theresa