Italian Buttercream Meringue Frosting
Decorating By ConnieB Updated 8 Jun 2006 , 1:38am by ladyonzlake
I was looking at another post and I was reading someone said that Italian Buttercream was a very very good frosting. I have been looking for something different to use besides Buttercream dream, which is also very very delicious!
But anyway, I have a question about the recipe. It says that the sugar and water need to be dissolved in a saucepan on medium heat until boiling, and cooked to 250 degrees, as measured with a candy thermometer.....my question is, I dont have a candy thermometer, is there anything else I can do, or do I HAVE to purchase one to make this frosting? 
Thanks
Connie
I have the Whimsical Bakehouse cookbook and their direcetions for making their IMBC frosting is soooo easy and you don't need a thermometer. It says to bot bring your water and sugar to a boil. When it comes to a boil set a timer for 7 minutes and continue to let it boil. Don't stir it. After 5 minutes begin to ship at high speed your egg whites until stiff. They should be done when your timer goes off. With the mixer on high speed slowly add the sugar syrup into the egg whites, pouring to the side of the bowl to avoid the whip. Continue to beat until the bowl is cool to the touch, about 10 minutes then slowly add your butter by tablespoons.
Definitely invest in a candy thermometer. Trust me. Even if you have a recipe that you can time, everyone's stove is different - so you never know if your timing is gonna be exact.
Not to mention you always have to test your candy thermometer by boiling some water for a few minutes - then adjust your recipe as needed by however many degrees your thermometer may be off. I find mine varies every use. Sometimes it's higher, sometimes it's lower.
Yes, I agree. Dede Wilson gives you wonderful tips about IMBC but the easiest to follow for me was the Whimsical Bakehouse. Both are similar recipes.
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