The Art of French Pastry

butter is whipped in. This
type of butter cream is
usually used for fillings but
not for frostings, because
of its off-white color.
The second type, Italian
butter cream, is essentially
an Italian meringue with
butter whipped into it. The
method is the same as the
one used in French butter
cream, but only egg whites
are used. A hot syrup is