Hi! I’m looking to make either, this week, for a wedding cake. Flavor vanilla, cake is chocolate, which kind would yield me best results, best flavor? It seems to me that swiss is easier to make and very comparable in flavor... (0 replies, last updated by isabella_la_bella October 22, 2007)

I tried my hand at Italian buttercream for the first time. It seemed simple enough. Everything was fine until I added the butter to what seemed like a very good meringue. I added the butter and it broke. But I kept on mixing and... (1 reply, last updated by souschef July 26, 2009)

i have a recipe for italian buttercream. basically you cook a big cup of sugar with some corn syrup until it reaches about 270 or soft ball. then you pour the soft ball syrup into soft egg whites. then you beat the whites until... (9 replies, last updated by trolley January 2, 2008)

I live in the tropics and room temp here is hot, is Italian Meringue Buttercream the firmest, nonmelting kind ? Also can someone point me to a recipe using weights as opposed to numbers of eggs etc ? Thanks, L (1 reply, last updated by modthyrth May 19, 2008)

I’ve always made my IM buttercream from the same recipe—basically 2.5c sugar, 6 egg whites, 20 oz. butter, flavoring of choice. Last night I was making a batch for my son’s birthday cake, and realized that I... (4 replies, last updated by Smokey July 13, 2005)

Help! I used to have no problems with making Italian meringue buttercream. But, the last few times I’ve done it, I’ve ended up with a product that is quite soupy (even after refrigeration). There are two natural... (12 replies, last updated by Smokey July 18, 2007)

Message (2 replies, last updated by Laura D. October 12, 2007)

My italian merigue buttercream seems a little soft. Making a cake for a friend’s shower (mojito pound cake). Everything seemed to go fine as I was making it. My beaten egg whites were stiff. I thought I had the sugar syrup... (3 replies, last updated by PBSF June 16, 2008)

Italian meringue tastes like a fluffy marshmallow to me. I find regular buttercream too sweet but italian meringue buttercream doesn’t have much substance. It’s sweeter than most whipped cream that I make and I prefer... (10 replies, last updated by vanity021 March 21, 2008)

I just made the Italian meringue buttercream for a vanilla chiffon cake and it is a wonderful rich icing. The ingredients and technique are basically the same for both except some “Swiss” recipes add flavoring... (20 replies, last updated by modthyrth March 26, 2009)

Is there any difference in terms of taste between Italian and Swiss Meringue Buttercream? I understand the different methods of preparation, but how do they differ in taste? I have only ever made the Italian version, but I found... (2 replies, last updated by cheryl June 1, 2006)

My guess is that’s it’s an Italian meringue buttercream, because I think it’s too white to have egg yolks, but that’s just a guess (and it’s been a couple of years since I’ve been there, so it... (3 replies, last updated by smokey September 15, 2005)

Can someone give me some insight into the differences in taste between Italian Meringue Buttercream and Swiss Meringue Buttercream? I’m specifically interested in knowing which of the two is fluffier and sweeter, as... (0 replies, last updated by Laura D. August 17, 2009)

FALL OFF THE CAKE before you’re done with it. Italian, french, whatever...I haven’t found a truly heat proof buttercream yet. My SO requests a cake with buttercream every year for his June birthday, so I go thru this... (13 replies, last updated by danna August 11, 2006)

what I consider to be Italian Meringue buttercream. Lisbet, trying googling Italian Meringue buttercream and you may get more info than mousseline buttercream. (or, maybe no! Just a thought) (19 replies, last updated by stilton September 24, 2009)