Italian Buttercream is made by beating softened butter into Italian Meringue. It is the lightest and sweetest of the buttercreams. Italian Buttercream holds a piped edge well. This recipe will cover a 3-4 layer 9-inch cake. 
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Italian Meringue ingredients:
5 eggs (large)
1 1/4 cups extra-fine granulated sugar
1/4 cup water
Plus you will need 1 pound (4 sticks) softened unsalted butter
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NOTE: Whether you are making Swiss, Italian or French Buttercreams you can use the above ratio of eggs, sugar, water and butter. Tomorrow ... French Buttercream ~ Chef Wilkinson ~
5 eggs (large)
1 1/4 cups extra-fine granulated sugar
1/4 cup water
Plus you will need 1 pound (4 sticks) softened unsalted butter
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NOTE: Whether you are making Swiss, Italian or French Buttercreams you can use the above ratio of eggs, sugar, water and butter. Tomorrow ... French Buttercream ~ Chef Wilkinson ~
