Hello there:) I had an issue with some Italian buttercream on the weekend that curdled on me after I added some Cannoli filling for taste. My buttercream consists of : 12 or 1 cup of egg whites 2 1/4 cup of sugar + 1/4 cup water heated to 240degrees 6 sticks of butter 1tsp vanilla Once I made the Italian buttercream it looks spot on but then I added 3/4 cup of cannoli filling => ( Impasta Ricotta, confectioners sugar, mascarpone, marsala and vanilla). Adding the cannoli cream made it taste absolutley delicious, was such a same I had to throw it out! I am just wondering if there is some unwritten rule about what I can flavour my buttercream with Thankyou for your help! -- Jane