An absolutely fabulous tutorial! Especially the 'buttercream gone wrong' & how to revive! My late grandad used to make buttercream with stork margarine & golden syrup and possibly something else. It was a bit on the sickly side and a pale ivory colour. Might have to give your tutorial a go! I usually make what you call American Buttercream, although here in UK it's known as butter icing. I like it with lots of lemon juice and zest to make it more zingy! Happy to be of service. I like a bit of acidity in the frosting, too; keeps it from being too cloying, and lets the grassy notes from the butter shine through. Susan

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