How to Make a stable and delicious Italian Buttercream | Walton Cake Boutique
Discover how to make a stable, flavorful Italian Buttercream that's less sweet and buttery than traditional recipes. Perfect for piping and frosting your cakes! Watch the full video tutorial.
Ingredients
- 220 grams of egg whites or the egg whites from 6 small eggs at room temperature
- 1 teaspoon of cream of tartar or 2 teaspoons of lemon juice
- 440 grams (2 Metric cups) of caster sugar
- 250 ml (1 Metric cup) of water
- 440 grams unsalted butter at cool temperature but soft
- 1 teaspoon of Vanilla Extract
- Digital food thermometer
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