Butter Cream


400 Egg Whites
750 Caster Sugar
Water as Needed

Pin & Peel Baking Blend


  1. All ingredients should be at room temperature before beginning. Place the egg whites in a mixer bowl. Have 270g of the sugar nearby.
  2. Place 540g of the sugar in a heavy saucepan with enough water to moisten and bring to a boil over high heat.
  3. As the sugar syrup’s temperature approaches the soft ball stage (116°C), begin whipping the egg whites, watch the sugar closely so that the temperature does not exceed 116°C.
  4. When soft peaks form in the egg whites, gradually add the 270g of sugar to them.
  5. Reduce the mixer speed to medium and continue whipping the egg whites to stiff peaks.
  6. When the sugar syrup reaches the soft ball stage, immediately pour it into the whites while the mixer is running.
  7. Pour the syrup in a steady stream between the side of the bowl and the beater. If the syrup hits the beater it will splatter and cause lumps.
  8. Continue beating at medium speed until the egg whites are completely cool.
  9. At this point, the product is known as Italian meringue. 
  10. Gradually add the softened butter to the Italian meringue, when all the butter is incorporated, add flavouring ingredients as desired.