Hello! I just finished making the Martha Stewart SMBC recipe. It came out gorgeous and silky. It is for a wedding cake that I am really trying to keep white, so I used Wiltons clear vanilla extract as opposed to my homemade, much better vanilla extract..
So, I feel that the frosting is good and a great texture, but the flavor is a little butter-y. I am used to the standard, sweeter simple buttercream recipes (I mostly do cakes for kids parties). Im freezing this batch, and will make a fresh batch the day before the wedding in addition to this just wondering if anyone else has experienced this issue, and what is the secret (if any) to avoiding this? I half want to add some powdered sugar when I whip it up after bringing it to room temp...... Any thoughts?