Italian buttercream

Step by step: Italian buttercream

• Step1

  Separate four eggs. We will only use the egg whites in this recipe. Combine 300 grams (10.5 oz) of sugar with 80 ml (3 fl oz) of water in a saucepan, and bring to 116°C (240°F).

• Step2

  Whip 4 egg whites, until they form soft peaks. Gradually pour the sugar syrup into the whipping egg whites. Whip until the Italian meringue cools to room temperature.

• Step3

  Add 10 grams (2 teaspoons) of vanilla sugar and switch to the paddle attachment. Gradually add 400 grams (14 oz) of soft butter, mixing on medium speed, until smooth. Refrigerate until ready to use. Before using, bring to room temperature, and mix until smooth. Italian buttercream is used to fill and decorate cakes. Simple decorating techniques include basket weave, petal cake decoration and rose swirl cake decoration.