Here I am again--I did a test run today, using the Tender White cake recipe and this icing. I made the mistake of using plain yogurt, so the cake does have that "tanginess" and the frosting is not nearly as sweet as I am used to. I wonder if I should add a little extra sugar to the cake. Also, the frosting doesn't have much flavor--should I be a little more heavy handed with my extracts? And what flavors have any of you had good luck with? I'm particularly interested in Susan's use of the coconut milk powder, as I have some on hand. Thank you all at KA for your tutelage! Hi; Susan here. For one batch of this buttercream I put 1/2 cup of coconut milk powder through a strainer to remove the lumps, then mix it in. I've also used as much 1/2 teaspoon of coconut flavoring at the same time. I'd recommend flavoring the frosting first, then adjusting for sweetness if you still think it needs it. If you're going to add sugar, make it confectioners', and sparingly. Straight granulated sugar into a buttercream that's already formed is likely to pull the water out of suspension, and you'll have broken (or at least weepy) frosting. Good luck!

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