Italian Butter Cream Recipe

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for masking cakes

Prep time:
Cook time:
Servings: 1 batch


  • 200 ml Egg Whites
  • 130 g Sugar
  • 150 g Sugar
  • 50 ml Water
  • 350 g Unsalted Butter


  1. Whip first lot of fine sugar and egg whites - soft peak
  2. Boil 2nd lot of fine sugar and water - 118 deg C
  3. Whilst whipping, pour liquid sugar into meringue
  4. In 3rds, add - diced, soft butter into the still warm Italian meringue
  5. Whip till silky smooth and cooled
  6. Use to mask cakes
  7. once set too cold for use, soften the mix in microwave using short bursts. If butter cream splits slightly, keep whipping it till it comes back together.


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