Italian Meringue Buttercream- HELP!
So, I've been having serious curdling problems with my attempts at Italian Meringue buttercream. I've tried butter at room temp and slightly cool.
I am using a Kitchenaid Mixer, one that has the bowl that screws into the bottom base. (not the kind that has the crank handle that lifts up).
At what point should I really add the butter? How cool does the meringue mixture actually need to be?
Sometimes when my butter starts to melt and get soupy I have tried putting my mixer bowl in an ice bath briefly. This doesn't help either.
Any tips you have would be greatly appreciated, thanks!!!