i am making martha stewarts italian meringue buttercream and it doesnt mention the paddle, only the whip, but i think i read on here to use the paddle sometime?!

can someone help me out?!

I have used Martha's SMBC and I have only used the whip. Make sure you let the meringue cool down before you add the butter. This is wonderful icing. Not too sweet.

i just made a successful batch, i have tried before and failed, and i read on this website for some tips..

i think it is great! the taste goes really well with sweet cake! thanks for your help! ill stick with the whip

No problem. I use SMBC for mostly all of my cakes.

I use the whip. You need the whip to whip up the egg whites. And I don't see any point in changing over to the paddle later.