Susan, just love those icepack photos and the last one of you with your buttercream stash! Ditto argentyne's comments about "bakery buttercream" which I always found cloyingly sweet (read, yucky!)--the real stuff sounds divine! Just one question--I have powdered egg whites, not meringue powder. Is there some "recipe" for meringue powder using powdered whites? Thanks for a great tutorial! Powdered egg whites are fine to use; just hydrate them as the package directs. The only thing you might want to do is add 1/2 teaspoon of cream of tartar or a bit of lemon juice to them when you first start the meringue going. One small advantage to the powdered whites is they don't have any sugar, and the frosting will be a little less sweet as a result. For those who think buttercream is too sweet, this is a viable alternative. Susan

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