I found a recipe for Chocolate Italian Meringue Buttercream and it says to start with Vanilla Meringue Buttercream.......I'm sorry but is that the normal buttercream? Please some one help me out.

There is a big difference between Italian meringue buttercream (IMBC) and the crusting decorator-type BC. Italian and Swiss meringue BCs start with a cooked syrup and egg whites (the method is different between the 2, but the concept is similar) to which butter is added, as opposed to using shortening and powdered sugar. To make chocolate Italian meringue BC, you make the IMBC, ans add melted, cooled chocolate to taste.

Hope that helps!

Thank you. Now does anyone have the recipe for Italian Meringue buttercream. I entered it in the search but I don't get a recipe. Is it easy to work with.....I have only made the buttercream that is in the Wilron book. Thanks

There are a few recipes for meringue buttercreams on epicurious.com

Thank you for the help

Thank you for the help

Warren Brown of CakeLove has a utube on how to make the Italian Mernigue Buttercream and it's the recipe that I use and I am lovin' it!!!

Thank you! Just watched it!!! Great tips!

Thank you! Just watched it!!! Great tips!