I just finished a double batch of Silk Merinque Buttercream. ( First time making it )  OMG!!! I am in buttercream heaven!!!  I like it even more than the vanilla mousseline buttercream.  To me it seems to have more vanilla flavor and is very rich ( I guess from all the egg yolks).  My son is going to love this on his vanilla cake.  I better put it away before I eat too much of it like the last time I made the chocolate neoclassic buttercream.  My stomach didn’t like me too much that day. 

Thank-you again Rose, for another fabulous recipe.

I know..I can’t be in the same house with things like that.  That is why I only make it for ckaes I am giving to other people

I have got to try the Silk Merinque Buttercream. 

I’m glad yours was such a success

Congratulations on making the silk meringue!  It is my all-time favorite bc.  Now try the caramel version or one of its variations, and be prepared to swoon.

I can’t wait to try one of the variations!

You make me want to jump up right now and make buttercream! Oh wait, I’m trying to loose wait and am off cakes till my weight is back where it belongs  

Think the cramelised version will pair well with Carrot cake? Just like a tasty variation since nearly all carrot cake recipes have cream chesse frosting?

Hmmm, that might not be my first choice of things to pair with it.  If you ever try it, please report back!

Although it could be pretty good.  Think of caramelized carrots and caramelized nuts, etc!

Yep, sure would.