This is an answer for Kristi about her melting buttercream. If you are referring to a confectioner's suger buttercream, in hot weather I use a ratio of three parts butter to one part shortening in my buttercream to frost and decorate. The shortening has a higher melting point and gives some stability. I usually try to refrigerate any butter-based frosted cake until just before serving, but this combo has worked well for me in the past (just made a cake this past weekend in 80degree weather, and it held up just fine), and still has plenty of buttery flavor. On the egg issue, raw eggs are generally not a problem for healthy adults (as you said, know your source), but can be problematic with the very young, elderly, or immunocompromised (eg, persons on chemotherapy, HIV, chronic steroid therapy, etc). I can get pasteurized eggs at my local market; I use these for any recipes calling for raw eggs (homemade ice cream, for example). I do have a question about the fluffy frosting--is the the same recipe that, with the addition of butter, would be considered an Italian buttercream? Hi Margy - Yes, I believe that would indeed be Italian buttercream... And thanks for all the good info. you posted here. PJH

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