FYI: You can freeze this frosting.
. Are there risks associated with undercooked eggs? Yeah, and if you have health concerns or immune-system issues, you should probably avoid them .
So why am I even writing this guide to Italian buttercream? Well, there’s no denying its popularity, so it seems shortsighted to ignore it altogether. But, perhaps more importantly, Italian buttercream lends itself to certain flavors that Swiss buttercream does not. Because these natural sweeteners contain impurities, they can foam significantly during the cooking process, necessitating a much larger pot than hot syrups made from sugar and water or corn syrup. For that reason, ais the smallest possible cooking vessel that can be used in this recipe. It's okay to use a larger pot if you don't have that exact size; just bear in mind that the increase in surface area may shorten the cooking time, so be on your toes.
Once the hot syrup has been added, continue whisking until the meringue has cooled to somewhere between 85 and 90°F . This should take only about five minutes, but stand mixers with footed bowls may retain heat and slow the cooling process down . At this temperature, the buttercream will be silky-smooth and light, weighing about six ounces per cup. If colder, it will be much denser , potentially with a greasy, curdled, or wet texture. If too warm, it may become too soft, runny, or soupy for use.
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