Sometimes known as seven-minute icing, a smooth, it’s a creamy meringue made by beating hot sugar syrup (as opposed to granulated sugar) into stiff egg whites and used to ice cakes or pastries.
Because of its stability, Italian meringue can be used to ice cakes and pastries, to make really stable butter-cream icing and can also be used in soufflés.
A regular meringue, however, has to be cooked, or blended in batter and then cooked, to prevent it from deflating quickly.