Great post and instructions, lots of detail and helpful photos. The recipe calls for meringue powder. Can this Italian buttercream frosting be made without it? If main purpose of using meringue powder is simplicity then I would just as soon save on the cost of the powder and shipping and use egg whites. Hi Steven, Here's the info from the recipe on using fresh egg whites: If you want to use fresh egg whites instead of meringue powder, you'll need 8 large whites, at room temperature, combined with 1 teaspoon cream of tartar. Pasteurized egg whites in cartons won't work for this purpose. Hope this helps. ~ MaryJane

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