Has anyone tried Sylvia Weinstock's recipe for her buttercream? It takes 13 egg whites and 3 pounds of butter!! Obviously not for warmer weather. I want to try it, but it that's a lot of $$ for experimenting.

I use her recipe and cut it in half....something like 7 egg whites, 1 3/4 cups sugar, 3 oz water and 6 cubes of butter. It's really delicious....try it!!

I use it often and love it!

Is this Italian Buttercream?

Actually gave it a whirl last night. DELICIOUS!!! I am putting it on a creamsicle cake and using it mixed with some orange curd for filling. Very, very tasty. Yes, it is a little pricey.....but it's for the boss!!

Does it crust? I stink at the hot knife method.

When I did the crumb coat it crusted a little bit, but that was straight out of the fridge. Because of the huge amount of butter that crusting won't stick around very long when left out. But, Oh my..... melts in your mouth!

Suglips: thanks for the info. I just tried her yellow cake recipe and it's a winner so I thought perhaps her buttercream recipe might work for me, too.