Italian Butter Cream
I have perfected this recipe over the years. I try to make it as bullet proof and easy to make, but sometimes it's just not as easy as it seems. However I still love my Italian Butter Cream because its not too sweet, pipe super smooth and it makes my cake looks perfect. Check out my video for some helpful tips as I also fail at times.
2 1/4 cup sugar (470g)
1/2 cup water
5 egg whites (300g)
1 1/3 cup (300g) salted butter, room temperature cubed
2 2/3 cup (605g) vegetable shortening
2 teaspoon vanilla extract
In a small sauce pan, combine sugar and water and bring to a boil over medium high heat to about 106C or 223F. Syrup should remain clear but thick like glue consistency, or we call it a soft ball state. Remove from heat and set aside.
In a large mixing bowl, whisk egg white with an electric hand mixer until stiff peak, about 3-5 minutes.
while whisking, Pour sugar syrup slowly into the egg white. Continue to whisk for another 10 minutes until egg white is fluffy and glossy.
Add cubed butter one at a time in the egg white and continue to whisk at medium low speed.
Continue to whisk shortening into the mixture and whisk for another 10 minutes. It might look a little lumpy but don't worry, continue to whisk.
Add Vanilla or other flavouring of your choice and whisk to combine into a smooth texture.
Place cream into a container, covered and refrigerate for 1-2 hours before use.
Allow butter cream to come to room temperature before use.