I love this stuff. I'm glad I persevered with it after my first few attempts. It's a frosting I wasn't overly familiar with but thought it sounded divine. Now I rarely use anything else. There are a few different forms but they ultimately produce the same thing. There is Italian meringue buttercream, which is where you make a sugar syrup and slowly pour it into your whisking egg whites before adding cubed butter (cue sugar syrup sticking to baloon whisk, forming sugar lumps i