so, i found a version of buttercream that isn't quite so daunting, as it only requires that you make a tempered meringue and then add that to the butter. so i gave it a shot.
what i don't like about this frosting:
1) it might actually be TOO buttery. if that is possible. still not sure on that. will need a second or third opinion.
2) as you can see, the frosting is a really pale yellow. in the other frosting, the saffron made it really dark and bright. it's also not as strong tasting. i suppose both of these points can be overcome by using more saffron in the batch
3)like an idiot, i used salted butter. so its salty. yuck.
i also re-tried the cardamom flavored yogurt filling. this time mixing in some whipping cream to lighten it up a bit. obviously i need to work on my filling technique. the filling needs to be in the center, not right under the top. at any rate, i think the whipped cream and partially drained yogurt mix will work well for a filling.
in the end, i may just go back to the old icing recipe and just make it a little more buttery.
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