"This was fantastic. I normally make my SPC with cream & butter, but we were having a little boy with a severe dairy allergy over for Thanksgiving and I needed a dairy-free version. We weren't looking for a low-sugar or healthy version, but I tried this one because of the high ratings. It was delicious, creamy, a holiday treat that everyone loved"

"OK -- I tried again, with supermarket butter and making sure to follow the instructions to the letter. I let it beat for 2 hours in my KitchenAid standing mixer on the highest speed. I did switch to the paddle after incorporating the butter, as okkins suggested.

So... one person stuck it in the freezer, another wrapped the mixing bowl in a warm"

"I actually did give up -- after 45 minutes of beating. The flavor was out-of-this-world, even before the vanilla was added (even before the butter was added!. I used really fresh farmer's market eggs and salted butter. I've made real meringue buttercream in the past -- using Martha Stewart's recipe -- and it was slick, greasy, and horrible. Morr"

"I actually did give up -- after 45 minutes of beating. The flavor was out-of-this-world, even before the vanilla was added (even before the butter was added!). I used really fresh farmer's market eggs and salted butter. I've made real meringue buttercream in the past -- using Martha Stewart's recipe -- and it was slick, greasy, and horrible. Mor"