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Message: [QUOTE="Cahoot, post: 43917, member: 3784"] Hopefully next time I make a meringue buttercream I won't have this problem and then I'll be able to see the visual difference. I'm always learning with every bake :) I actually made the buttercream a week ago for a Christmas Eve cake. Fortunately it held for the 3 or 4 days before the cake was finished and didn't leak, but it was still too butter-y as I mentioned and definitely not as good as it should've been. Bonus pics: first time trying a St. Honoré tip! Making perfectly smooth, clean sides is still impossible without a turntable buuut I ended up with less buttercream than planned (due to the aforementioned problem lol) so had to make do with minimal decoration. [ATTACH type="full"]3521[/ATTACH][ATTACH type="full"]3522[/ATTACH] [/QUOTE]