Is it possible to make a stable honey flavored Italian method buttercream? My concern is honey is liquid at room temp so I can sub. It for the sugar. I could add a few teaspoons to the final product but don't want it to get too soft either.

any ideas?

To add a few tbsps at the end won't do any harm for sure. I add up to 1/3 cup of liquids like fruit puree to a batch and it's fine.

 Just trying to imagine the taste... Not sure if it would come through strong enough...might just make it more sweet... But I've never used honey in icing, maybe someone else here has more experience.

Could you use a little brown sugar in the Italian meringue to reinforce the caramel/honey tones and then add the honey at the end?

I like the idea of adding brown sugar to reinforce the caramel tones. Lets give it a whirl!

Sounds delicious!