Day 14: How to Make Italian buttercream

Italian buttercream

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  • 16 ounces (454g) Granulated sugar
  • 8 ounces (227g) Water
  • 1/4 tsp Salt
  • 8 large 264g Egg whites
  • 24 ounces (680g) Unsalted butter softened
  • 2 tbsp Vanilla extract


  • Cook the sugar and water until the temperature reaches 117c
  • While cooking, beat the egg white until a stiff peak
  • Once the syrup reaches 117c, pour it into the egg white mixture slowly
  • Beat it until it is back to room temperature
  • Add softened butter and vanilla.
  • Beat it until it looks glossy and stiff.

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Do not miss out the previous topics: Day 13: Royal Icing Recipe
Up Next: Day 15: Introduction to Cakes

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