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.