[Mezzaluna]

I just made a batch of Gale Gand's buttercream, which came out great. Here's the recipe:

1 cup butter
3 cups powdered sugar
1 tsp. vanilla extract
2 tablespoons whipping cream (I used milk with good results)

The texture is fluffy and not greasy, and the flavor of the butter comes through nicely.

What's the best way to store it? Should I refrigerate and then re-whip? I wouldn't ask except that there's that bit of milk in it.

********* Meanwhile, the next morning.......

It was firm as cold butter, so I let it sit on the counter for a while to soften a bit. Then I fluffed it up with the hand mixer. The consistency was a little bit gritty, but not off-putting, so I used it.

Anything more I should know?

[Mezzaluna]

This is what I've been up to recently. It's my first shot at using rolled fondant.



I took it to my doctor's office as a thank you gift.