Ayebee 1 year, 7 months ago said:
It's tricky, yes, but once you master it? You'll feel like a baking genius, and you can tell people, "Oh, I'm so glad you like it! It's an Italian buttercream," and even though no-one knows what that means, they will be very, very impressed.

If you have any trouble w/ it, give me a call! I've made so many batches now, I think I've got every permutation of frosting disaster figured out. The room temperature is KEY.