Girl, you hit the nail on the head with that recipe! It is exactly what I have been searching for. It is super easy to work with, tastes great, light, fluffy, not too sweet, crusts slightly but not too much... I could go on and on. Just wanted to say thanks for posting it and kudos to you for such a great recipe. 
lanesmom ~
I'm so glad you like it! I had tried MANY recipes and finally I tried some new things, and lo' and behold, I came up with a buttercream that I can eat! (I don't like too sweet!) Anyway, glad you enjoyed it!
Julie
Julie is it the extract that makes it less sweet and does the flour act as a stabiliser in your recipe
Does this recipe crust over enough to use the Melvira Method (rollers)? I love using the rollers.
I find that it is the flour that makes it less sweet. Also, since I began adding a little lemon extract, that helps even more. And, it takes a little less powdered sugar than say, the Wilton recipe.
Yes, you can use the Melivira method with this buttercream.
Julie
I, too, have discovered this yummy buttercream and that's what I've used on the last several cakes that I've made. I do believe it's a keeper recipe. 
10x is just what I use. I'm sure you can use 6x also.
I have started using hi-ratio shortening since the crisco fiasco. I'm still playing around with the amount.
Julie
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