Haha, what a silly question, right? I mean it is buttercream after all. It's got a pound of butter in there, what should I expect??
It's just that all of the reviews described the recipe as being mellow and heavenly, less rich than Swiss BC, and way more refined than then the typical sugar-laced Crisco topping American-Me might be used to. Some people say they could even eat bowls of the stuff sans cake. So when I made my very first batch today and tasted it, I got quite a shock. Did I do something wrong perhaps?
If it's fair to ask a second question, can anyone recommend a recipe that would make a good cream filling for a chiffon cake roll? The IMBC recipe was just one step in my quest for the perfect filling for this cake. My mother used to make it with fresh whipped cream but I need something self-stable or freeze-and-thawable, with the intention of shipping to relatives for the holidays.