One of my goals this year is to find a few go-to cakes recipes for birthdays, anniversaries, and other celebrations. My daughter and I like yellow cakes; My son and husband prefer chocolate cakes so I'm hoping to find a few that suit everyone's desires that also don't make our teeth hurt or make us feel as if we're having a heart attack (remember my 7-Minute Frosting problem?!).

This buttercream *was* much less sweet than the typical American butter + confectioners sugar that I've made in the past which is just what I was looking for. But my first version of this didn't come out with the texture I had hoped and was rather dense (and it was very yellow due to the egg yolks and butter). There were some small pieces of butter that still remained (or was it egg that had been cooked - ick!) in the final frosting which made me relieved that I was only serving this to my family for my daughter's half-birthday. :D If this was for company I would have thrown it out and just made another frosting. But after doing some reading and finding a video by the author making this same buttercream (http://www.youtube.com/watch?v=uhh3_5OA9Ks) I realize now that I should have used the whisk attachment on my KitchenAid mixer rather than the paddle attachment. It didn't specify that in the otherwise very thorough recipe text and I've always use the paddle attachment when making frostings in the past. I will likely try this one again to see if I can get a better texture using the proper equipment.

Hopefully I can help those out there that may be thinking of making this (and spare them some lumpy buttercream).