You have to make a syrup with water and sugar until temp is 250 and then you pour it into a meringue that has been whipped to soft peaks. After that, you add the butter and whip for a few minutes and then you refrigerate then use.

Its a little involved but it is wonderful. Here is small sample of the recipe to try it out. I used a variation of Crisco and butter in a larger recipe. But try this one if you want. Its smaller than the one I did.

Italian Meringue Buttercream

Tip: Italian Meringue Buttercream
1 1/4 cups sugar
5 large egg whites
pinch cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 tsp. vanilla extract

In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).

Meanwhile, place egg whites in the bowl of a standing mixer with the whisk attachment, and beat on low speed until foamy. Add cream of tartar. Beat on high speed until stiff but not dry; do not overbeat.

With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, don´t panic! Just keep beating until smooth.

Yes, it was my first attempt. It was a little intimidating at first, but once you do it, then you feel more confident. Start with the small recipe first, and then go to a bigger one.

Give it try! You won't know unless you try first!!