How To Cake It Italian Meringue Buttercream. The Italian meringue is smoother and less sweetbut softer and the easy buttercream is a little moreconducive to piping roses etc. The syrup is cooked to between soft ball stage and up to firm ball stage 234-240 F or 112-115 C and up.
The Italian meringue buttercream frosting is sweeter than the French or Swiss buttercream frosting but not as sweet as the American buttercream frosting. Both are delicious and can be. I was nervous too about making it but once you make it it you will see it is not hard to do.
Then slowly add in 13 cup of sugar and continue beating until soft peaks form.
You are doing everything right. The wedding cake frosting will be fine under your fondant and out of the refrigerator overnight. Likewise people ask does Italian Meringue Buttercream hold up in heat. You are doing everything right.