Could someone give me a recipe, preferably without vanilla extract (do I need to use it?) for italian buttercream recipe.
Problem is that I do not have a stand mixer and only have a hand mixer so will be using my hand the whole time.
I will be using it to ice cakes, to make decorations including the wilton rose.
So according to wilton I need thin, medium and stiff consistency icing. Will italian buttercream allow me to have this?
Also, I do not have a sugar thermometer so do I need one? I am in the UK so I go according to celcius when it comes to instructions.
Should I go for swiss buttercream instead?