So I just finished making a cake from my new Magnolia Bakery cookbook. I made the vanilla birthday cake, which was delicious. But
I also made the mistake of trying the buttercream recipe, don't do it! It turned out so runny, but I couldn't add all of the sugar they reccomended, it was already so sweet it was barely edible (I think my teeth might fall out!). To top everything off, once I cut into the cake, the frsoting dripped down the middle into the cut opening and the cake collapsed inwards slightly do to the heaviness and moistness of the frosting. I am a fairly experienced baker, but I haven't found a buttercream recipe I absolutley love yet. I just know I wont be using this one again. 
At least I learned a lesson and it was just a practice cake, so no biggie! Does anyone have a practically "perfect" buttercream recipe they can suggest?
My personal favorite is the Brite White B/C:
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
Less Sweet & Less Greasy B/C threads:
http://forum.cakecentral.com/cake-decorating-ftopict-169691-.html
HTH
I use a classic British buttercream, I love Magnolia Bakery's books, but some of the frostings are too sweet and too runny (reduce the liquid to half works well I've found!). Their lemon buttercream is wonderful, and the chocolate buttercream is not sweet at all (practically just butter & chocolate!).
For vanilla buttercream (or just use any other flavour extract!), I use the following:
250g (2 sticks) butter
625g powdered sugar (about 4 3/4 cups)
2 tsp vanilla (or whatever) extract
Pinch salt (about 1/4 tsp)
2-3 tbsp water or milk
Whip all the above in a mixer for about 3-5 mins. This is quite stiff, so you may want to add a little more liquid.
Thanks everyone! i am going to keep testing buttercream recipes until I find one I love. Buttercream Dream sounds pretty good, so i think that will be my next "test".
Wow that's funny, I thought the same thing when I tried their BC recipe. I was like: You are KIDDING ME right?! Big famous cupcake bakery??
However if you dump 1/2 cup of good cocoa into it, it suddenly becomes delicious (not surprising since it's just TOO sweet).
Thanks to everyone for the other suggestions, I am always curious to try a good vanilla "powdered sugar" BC since the only thing I make is IMBC.
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