On Thursday I posted a new article on FineCooking.com about making Italian and Swiss buttercream. If you have trouble making traditional, egg-white based buttercreams, this will be helpful. If you need another metaphor for how emulsions work, that's a good place to go as well.

Naturally, if the article is useful for you, please click the Thumbs Up button. If you have some troubles with it or further questions, a comment is always appreciated.