Italian Meringue Buttercream recipe is similar to Swiss Meringue Buttercream but is made by cooking the sugar syrup and carefully drizzling it into an egg white mixture.

This recipe is light yet creamy and less sweet as well although not very stable in hot weather.


* If you are concerned about using raw egg whites, you can buy those pasteurized egg whites in the groceries
* Make sure to buy a candy thermometer to ensure precision of temperature.
* You can keep the buttercream for up to a week in the fridge, and about a month in the freezer. Before using your buttercream to fill or ice a cake, make sure it is room temperature.
* Some people replace butter with shortening (or half and half) to make it stable. Beat less if you want to keep your buttercream with glossy finish.

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Buttercream love,

Valeri & Christina