Syrups for Italian Meringue Buttercream?

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I recently made Italian Meringue Buttercream, and I LOVE it so much! I have been looking at pistachio cake recipes and I saw one that uses honey flavored American buttercream. This got me to wondering if honey could be used as the syrup to make a honey-flavored Italian Meringue Buttercream. I found a couple of recipes, and this got me to wondering if any syrup could be used to make Italian Meringue Buttercream. For instance, could I bring butter pecan pancake syrup to 238F and pour it into my meringue to make butter pecan flavored Italian Meringue Buttercream. Could I do the same with blueberry syrup? I know it can't be that simple, but I just wonder if it could be done, and if anyone knows how. Thanks.
 
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Yes, honey can be used in the syrup for Italian meringue. Honey is an invert sugar and helps reduce the tendency to crystallize.
 
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Recipes I use call for honey (or other invert sugar) + water, then cooked to the specified temperature (I don't have the recipe handy).

Note that I said above that honey can be used *IN* the syrup for Italian meringue.
 

Cee

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Recipes I use call for honey (or other invert sugar) + water, then cooked to the specified temperature (I don't have the recipe handy).

Note that I said above that honey can be used *IN* the syrup for Italian meringue.
Hi, could you share the amounts of the inverted sugar and water please!
 

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