I've been doing a bit more baking lately. For cakes, I usually make a buttercream frosting, French or Italian. (Cause other frostings are boring.)
Here's a recent cake for my sister's birthday.
Didn't look at as boring in person.
But my problem is the buttercream. It almost always just tastes like whipped butter. I use a pretty standard recipe -- either 4 yolks or whites, whipped, pour in a soft-ball sugar syrup, whisk and cool, then add about 1 pound of butter.
Even when I double up on flavorings (that cake had hazlenut paste), the frosting still takes predominantly of butter.
Perhaps that's what real buttercream tastes like? I probably only had "American" buttercream before, which I understand is just powdered sugar and butter whipped (sometimes with corn syrup).
I was a little concerned that I let the butter get too soft -- it's not broken/melted, but close to it. Could that be the problem?
Or is buttercream just really buttery?