Morgan at King Arthur

September 23, 2020 at 9:16am

Hi there Marni! Italian buttercream is the sturdier and more stable of the two buttercreams in question here. Italian buttercream is heated to 240°F, while Swiss buttercream is heated to 161°F. Both are considered "egg-safe" because the minimum temperature required to destroy any bacteria present in an egg-based item is 160°F. We hope this helps and happy baking! 

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