I'm working on being courageous enough to make Italian meringue buttercream, but in my research I have also read the SMBC recipe and all the reviews. It left me with 2 questions about the Swiss version which I will try next: Can I also add 1/2 cup of vegetable shortening to that recipe? The baker's tips are quite clear about using gel coloring and NOT liquid. Does that apply to SMBC also? One reviewer had a problem with coloring so I thought I'd better find out before I start either recipe. Thanks for your help and thanks especially for an incredibly informative blog.

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