I am making this ...for sure. From your great magazine... or in your own vast knowledge, what is the definite temperature of butter when making real butter cream? Everything I read is descriptive, not degrees. I just recently learned that room temp butter was 70 degrees and you find out by sticking the instant read thermometer in the cube. Duh! And for years I pushed my finger in the cube and said, "maybe this would be right". I have yet to get butter for butter cream just right. Patricia: here's the good news. There is no one, single temperature that's right for buttercream. You might want to check out the blog on Italian Buttercream here ; I show all the things you can do to try and break one. I've put cold butter from the refrigerator into hot meringue to bring its temperature down, then switched to soft butter to finish the frosting. If all the butter you have for the frosting is soft and at room temperature, you'll want to make sure the meringue is around 80 to 85 degrees before you start adding it to the mixing bowl. Susan

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