Cake! magazine by Australian Cake Decorating Network August 2015 | Page 42

Italian Buttercream
You will need:
• Copper sugar pot heavy pot with lid

Ingredients

• Digital thermometer

• 340g caster sugar

• Mixer with whisk attachment

• 200g water

• Bowl scraper

• 450g egg whites

• Storage containers

• 226g superfine/caster sugar

• palet knife

• 1814g softened unsalted butter

Yield: As this is a commercial recipe, these

• 150g high quality white chocolate couverture

measurements will yield 3.18kg of buttercream.

– this adds a wonderful ‘mouth feel’ to the

This recipe may be scaled up or down as

buttercream, but is not necessary.

needed.
Step 4:

Step 2:
Step 1:
Combine caster sugar
with the water and stir.

Cover the pot and bring to
a boil. The lid will create
steam that will wash sugar
crystals off the side of the
pan.

Step 3:
Insert a digital
thermometer probe into
the syrup and continue to
boil with the lid off.

When temperature
reaches 112º C, start
whipping the whites on
high speed.
When slightly stiff add
your sugar syrup and
continue whipping. If
your sugar syrup hasn’t
reached temperature and
your whites are whipped,
turn down to low speed
until sugar syrup is ready.