The Art of French Pastry

cooked to 244°F/118°C and
slowly whipped into the
egg whites. The mixture is
then beaten until it cools,
at which point soft butter
is whipped in. Italian
butter cream can be used
for filling or for frosting
because it is pure white. It
is also the safest in terms
of bacterial content and the
most versatile; it can be
used for all applications in