Italian Buttercream

Click a link below for related post:
orange blossom buttercream
Yield: approximately 2 cups

178 g sugar
43 ml water
1 egg
225 g unsalted butter, cut into small cubes
*extracts/essences for flavoring
*food coloring for color


  • Boil together sugar and water until it reaches 118C.
  • Meanwhile, beat the egg until light in color.
  • Once the sugar syrup reaches 118C, pour the syrup into the egg in a stream while continuously beating the egg.
  • Continue beating until the egg mixture cools down or until it reaches ribbon stage.
  • Beat in the butter into the egg mixture a couple of cubes at a time.
  • Add your desired flavor and color. Voila.
Bon app├ętit,

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