Buttercream
Ingredients
- 7 stick salted butter, room temperature salted butter
- 4 cups 32 oz of powdered sugar (1lb bag)
- 2 cups 8 oz pasteurized egg whites room temperature
- 1 tbsp heavy cream
- 3 tsp vanilla extract
Instructions
- While your cakes are cooling, you can work on preparing the frosting. You can also prepare your frosting overnight.
- Using your whisk attachment, add room temperature eggs and powdered sugar into your standing mixer bowl on high for 7-15 minutes, until smooth creating a meringue. You may need to do this in two patches as you are making a large amount of frosting for this cake.
- While the meringue is mixing add in your vanilla extract.
- Slowly add in your butter and whip well until it is fully incorporated and fluffy for 10 minutes.
- Once fully mixed, switch to your paddle and mix on low for about 15 minutes, add your heavy cream at this time. Mix until the buttercream is velvety and smooth.
- Tip: If you want the buttercream to match, set aside some of the butter to be used for filling and add sprinkles to your buttercream and incorporate it evenly into the buttercream.