Buttercream

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I know that the blog has seemed very concentrated with desserts lately, so I was thinking of putting this off for a while until I could get some good savory recipes up here for you guys. However, it really felt like a buttercream sort of day-- this really is the BEST ever! I know it is stated at the bottom of the recipe, but it really is important that you let this buttercream sit out for a while after chilling and before serving. The flavors come through a lot better like this (instead of just butter flavor), and when it is chilled this frosting is pretty firm-- do yourselves a favor and wait a while before digging in to your refrigerated cake! A nice solution to the 'coming to temperature' issue is to keep the frosting topped dessert on display during parties, so that you do not have to worry about having forgotten to take the cake out before eating-- I wouldn't leave the frosting out for an entire day though, rather just a few hours. For raw egg concerns, be sure to use cleaned, pasteurized eggs. Aside from that, you are set!