Thank you so much for this article! I know it's six years old, but I just discovered real buttercream several weeks ago and have only made the Swiss version so far. However, I have a bag of meringue powder sitting in my cupboard from when I thought I would like macarons (I don't, although making them was fun) and will try to use it for the Italian version. I found this article when I did a Google search for whether or not meringue powder could be used to make successful buttercream. :-)

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