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Epicurious

Almond Buttercream

Recipe information

  • Yield

    makes enough for one domed, 10-inch layer cake (about 2 1/2 cups)

Ingredients

3 large egg whites
2/3 cups sugar
2 sticks (1 cup) unsalted butter, cold, cut into tablespoons
1/2 teaspoon pure almond extract

Preparation

  1. Step 1

    In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites and sugar. Whisk constantly until the sugar has dissolved and mixture is very warm to the touch, 3 to 5 minutes.

    Step 2

    Attach the bowl to the electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 5 minutes. Switch to the paddle attachment. With the mixer on medium-high speed, quickly add butter, a few tablespoons at a time, beating until mixture is smooth and has increased in volume. (If the frosting appears to separate after all the butter has been added, continue beating until smooth again.) Add almond extract, and continue beating until incorporated. Reduce speed to low, and continue beating for 2 minutes to eliminate any air bubbles.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsDessertFrostingGluten FreeElectric MixerCookbooks
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