I love my buttercream recipe. This isn't the "fancy" buttery one (aka Swiss meringue or Italian meringue), but the one that reminds me more like the yummy grocery store-type frosting, but with better ingredients. Fortunately my good friend Sheri happens to agree with me. Check out her recent post for details (ps - go overboard on the vanilla, more vanilla can only make things taste that much better). Thanks for the love, Sheri!
(and while you're at it, spend some time checking out her blog - everything this woman does looks and tastes amazing - I'm perpetually in awe)