Buttercream
Frosts tops and sides of 2 (9-inch) or 3 (8-inch) cake layers
1 cup sugar
1/8 tsp cream of tartar
1/3 cup water
3 eggs
½ lb butter, at room temperature
1 tsp vanilla extract
Mix sugar and cream of tartar. Add water and bring to boil, stirring until sugar dissolves. Continue boiling to 246 F (a drop of the mixture forms a firm ball in cold water). Set aside to cool to lukewarm.
Beat eggs in an electric mixer or with a rotary hand beater until fluffy. Add syrup slowly while beating. Beat until cool.
Add butter, a tbsp at a time, beating well after each addition. Beat until very smooth and creamy. Chill until firm enough to spread. After frosting, chill cake until ready to serve.
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