 Yes, well, I also feel like you about buttercreams. I think American buttercream is always too cloying and too sweet. And something like a Swiss meringue buttercream or a French meringue buttercream is kind of complicated. So what I wanted to do was kind of blend the two. So get something that had the kind of flavors of an American buttercream, but then was really creamy and elegant, like a French meringue buttercream. So I came up with this...