Make sure the butter is at room temperature; cold butter will cause the buttercream to have a curdled appearance. Use this to make our Gingerbread Town-Square Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 14 1/2 cups
Number Of Ingredients 8
Steps:
- Whisk together egg whites and sugar in a large heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved, about 5 minutes.
- With a mixer fitted with the whisk attachment, beat egg white mixture on high speed until cooled and thick, about 12 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, beating until incorporated after each addition. Beat in vanilla and spices. Buttercream can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month; bring to room temperature before using, and beat on low speed until smooth.
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