I've always made American buttercream because it's quick and easy. My tweak is that I use butter from a local farm, then refrigerate it for a few days and re-beat prior to using. It seem to make for a much silkier frosting, probably because it has time to hydrate the cornstarch in the confectioners sugar. This recipe looks awesome, and takes away some of the intimidation factor-I've always wanted to try it, but was always nervous that it wouldn't turn out. Dous the type of butter matter? I assume you have used a nationally available butter. I suspect that my local butter may be higher in butterfat and lower in water content; will that make a difference in the result? Hi there Margy, We use Cabot Creamery Butter here in the test kitchen. It is very good quality butter, so give this a try with your local butter, it should be fairly close. ~ MaryJane

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