Hi Susan,
Thk-you for conducting your delicious looking experiment & sharing it so clearly with us. Boy! U must have had fun with all those melty cupcakes 😋
I'm wondering, though, if u intended to say that the meringue in 'Italian' buttercream is heated to a higher temperature?
It's my understanding that it's the other way around, since the Swiss meringue is heated over a double boiler & therefore is the 'safer' option, bacteria-wise. Please clarify this for me. Thk-you in advance.

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