HONEY BUTTERCREAM

Honey Buttercream image

Provided by Your Mom

Categories Dessert

Time 15m

Yield 2 8 inch rounds

Number Of Ingredients 7

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1 cup sugar
4 large egg whites
1 1/2 cups unsalted butter, cut into pats at room temperature
1/4 cup lemon juice (from two large lemons)
1 teaspoon vanilla extract
1 1/2 teaspoons honey
2/3 cup good-quality apricot jam, slightly warmed

Steps:

1. Make the cake layers, following the instructions for the whipped cream cake.
2. While the cake is cooling, make the frosting in the top of a double boiler over simmering water, whisk the sugar and egg whites for 3 minutes. The mixture will look like shiny marshmallow cream. Remove from the heat.
3. Using a handheld mixer on medium speed, beat until the meringue has cooled, about five minutes.
4. Add the butter pats, a third at a time, beating until smooth.
5. Beat the buttercream on medium-high speed for 6 to 10 minutes, until it is thick and very smooth. If the buttercream curdles or separates, just keep beating. It will come together.
6. Lower the speed to medium and gradually beat in the lemon juice, then the vanilla extract and honey. You should have a smooth buttercream. Cover tightly with plastic and set aside.

Nutrition Facts : Calories 1929.8, Fat 138.4, SaturatedFat 87.5, Cholesterol 366, Sodium 171.7, Carbohydrate 176.5, Fiber 0.5, Sugar 145, Protein 9.5