Well for a start, i live in singapore (hot and humid tropical country) and the climate here is really making me crazy due to the high heat and moisture. Its always around 30 degree celcius hot here (30+ in the day and at least 27 in the night) and humidity is around 90%. Its Monsoon season right now i think humidity is hitting the roof T_T. When i make buttercream in room temperature, it ALWAYS turns too soft to work with.., so one day I came across a post online somwhere on stabilizing buttercreams with gelatin... IT IS WHAT I NEED!!!! however the post did not mention how and when to add the gelatin in... I tried dissolving 3.5 gelatine sheets in cream (instead of water) and adding it into my 2eggswhites (60g) italian meringue (before adding cold butter), but after adding the cream+gelatine mixture my meringue turns watery!!! ok i know its dumb to add fluid into the meringue. Another occassion i tried adding the same amount of gelatine into a 3eggwhites(90g) IMBC, by trying to dissolve the gelatine in crisco before add it into the meringue+butter. Its difficult to dissolve the gelatine in the shortening.... Or should i dissolve gelatin into melted warm butter (sounds wrong) then add into the buttercream? This is the recipe i use: Italian Meringue Butter cream (in ratio) Egg whites : N grams Sugar (for sugar Syrup) : N water: amount just enough to soak sugar / N grams ** glucose: approx 2.5g per eggwhite Butter: 2N Crisco: N - I hate the taste of shortening but i think its essential in the BC for its stability. Well, i do see some improvements in the texture (but its not good enough). The BC is still soft - In singapore, we generally prefer desserts that are on the less sweet side. So normally i would try to keep the ratio of sugar to 2 TBSP: 30g Eggwhite. I do find high sugar content helps in getting a silkier texture IMBC, but is there any tip on the minimum amount of sugar (syrup) needed to make a nice and stable IMBC? ** previously i used a recipe which indicated the amount of water needed is "just enough to soak sugar", then later i tried another recipe which says to add the same weight of water as sugar to make the syrup, I do discover that with more water, the buttercream is smoother.... but still not very stiff. When we use water to dissolve/soften gelatine sheets/powder, will the water content destroy the meringue??? another question, to what stage do you guys heat the sugar syrup too? some says soft ball (which i used to do) and a few says hard (now i use hard), i think hard ball stage makes the IMBC nicer to pipe in the hot weather. Can anyone tell me the science behind this? Why hard ball stage??