Italian Butter Cream Recipe
Ingredients
- 200 ml Egg Whites
- 130 g Sugar
- 150 g Sugar
- 50 ml Water
- 350 g Unsalted Butter
Directions
- Whip first lot of fine sugar and egg whites - soft peak
- Boil 2nd lot of fine sugar and water - 118 deg C
- Whilst whipping, pour liquid sugar into meringue
- In 3rds, add - diced, soft butter into the still warm Italian meringue
- Whip till silky smooth and cooled
- Use to mask cakes
- 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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