Thanks for the recipe and the clarification between French and Swiss buttercream (I've tried both techniques before but both recipes were labeled the same). The one question I have is about storing the final product (cake or cupcake) after you frost it with this kind of buttercream. Should it be refrigerated due to the egg? My wife has good restraint and my kids are still pretty little, so whenever I bake the cake or cupcakes usually last for a few days. As a general rule, I put plastic wrap up against the cut surface, and refrigerate the cake (or if it's on cupcakes, put them in a rigid, tall container with a lid). You can also frost the cut edge if you have extra buttercream, and freeze the leftovers that way for a good long time; like up to 2 months. Susan

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