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Message: [QUOTE="Emmie, post: 44090, member: 5241"] This is great Norcal. I normally use American buttercream but it's not great and too sweet. I tried Italian buttercream once and it was such a disaster. Plus it was on a day that I baked about 4 things and they were all so terrible that I really lost heart. The process seemed to go okay but as soon as I poured my syrup into the egg white, some of it solidified on the side of the bowl, plus the whisk spattered some more of it around the sides of the bowl where it solidified. So I don't know whether there was a problem with the syrup or whether my bowl was too cold or whether my mixer is just rubbish. I think the latter is definitely true. When I added the butter, it just didn't incorporate - I added it bit by bit but it just got pushed to the bottom of the bowl and compacted. In the end I think I over beat the eggs because incorporating the butter was taking so long. Don't know if my butter was the wrong temperature or, again, my mixer isn't very good. I just ended up binning it. [/QUOTE]