Adapted from Joshua John Russell's modern buttercream This quantity is sufficient for a large cake with 3 layers. Halve the mixture if only making a small cake.
Author: Ev
Recipe type: baking
Serves: 15
Ingredients
8 egg whites
1 cup sugar
680 gms butter or 6 sticks (room temperature)
1 cup icing/confectioners sugar
2 tablespoons vanilla
pinch of salt
Instructions
Heat the whites of egg , salt and the sugar over a double boiler until the sugar has dissolved. Do not let the pan touch the water.
Place the mixture in a mixer and with the whisk attachment , whisk until soft peaks form.
Turn the mixer to medium speed and add the softened butter a little at a time.
You may need less or more butter depending on your humidity. ⅓ of the butter can be subsituted with good quality vegetable shortening to form a stiffer icing.
Fold in the icing sugar and vanilla essence
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/chocolate-mud-cake/