To make Italian meringue butter cream cake icing you need some basic ingredients. The things that you need are 2 Cup Light Corn, Syrup, 2 Cup Egg Whites, 2 Teaspoon Cream of Tartar, 1/2 Cup Granulated Sugar, 2lbs Butter, 1 Tablespoon of extract. Start out by placing the corn syrup into a heavy bottom pot onto medium heat. Onto the egg whites. Start beating the egg whites (medium speed)till a bit frothy and then add the cream of tartar. Increase speed to high and while beating add the sugar. Beat till it become stiff. Back to the corn syrup. When the corn syrup has boiled,there will be good bubbles covering the entire surface, let it boil for about a minute. You can start mixing the stiff egg whites on high while drizzling the hot syrup into the side of the bowl doing your best not to get any syrup onto the whip. (2) You can add a little of the hot syrup and then quickly turn your mixer on high and incorporate the syrup and then shut the mixer off and repeat till all syrup has been mixed. Add whatever flavoring you desire. After all the syrup has been incorporated leave the mixer running and whip the mixture till it has cooled. Beat in the softened butter a little at a time. It is very possible that as you are mixing in the butter, your mixture will start to look curdled or lumpy and might stay that way even after you have mixed in all the butter. Your icing is fine. Simply place the icing into the fridge and let it cool completely for about a half an hour. Return to the mixer and beat on high... voila... Italian Meringue Butter cream. If you follow the steps in this video, you'll have delicious dish to taste your tongue.