For an inexperienced baker, it can be tricky to make a home-size batch of classic Italian meringue buttercream without ending up with most of the hot syrup splashed up and congealed against the sides of the mixer bowl. Meanwhile, the classic method does not heat the eggs enough to kill salmonella bacteria, as is generally believed. So I reinvented the recipe to avoid and/or solve both problems. To do this, I decreased the water normally used for Italian meringue syrup (because there will be no boiling to evaporate it) and changed to a Swiss meringue method, but with extra heating. This is the easiest Italian meringue buttercream you will ever make.

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