I have tried a couple of times to make Italian buttercream. The problem I run into is that I can't find the "sweet spot" you mention to pour the syrup into. As a result, some of the syrup gets whipped into the meringue but the rest ends up on the side of the bowl where it instantly hardens and is not incorporated. Any advice on how to keep the syrup from splattering and get it to go where it should?? I freely admit that it can be a tough spot to get right, depending on the mixer you're using. It might be easier if you had a greased, pyrex measuring cup handy; as soon as the syrup is ready, go from the pan to the pyrex cup, then use the spout to help you pour more accurately. A few more gymnastics, but you'll have more control for the pour...Susan

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