Buttercream frosting Makes about 7 cups (1.75 L) You will need a candy thermometer for this frosting. If using frosting with a 6-inch (15-cm) cake, you will have leftover frosting.
****The ingredients list might look like it has duplicates, but they are in groups, according to the steps involved (you'll notice this in the directions). Make sure you follow the directions exactly.****
I'm not exactly sure about the prep time..the 35 minutes is just a guess for the mixing time ...and it doesn't include the resting time for the syrup (step 1)-then you'll need to add 4+ hours to the prep time
In Step 1 you will use: 2 cups (500 mL) granulated sugar ½ cup (125 mL) water 2 whole eggs plus 2 egg whites
In Step 2 you will use: 1 cup (250 mL) unsalted butter, room temperature ¾ cup (180 mL) shortening, such as Crisco 1 ½ tsp. vanilla extract
In Step 3 you will use: 8-oz (227-g) package cream cheese, room temperature ½ cup (125 mL) unsalted butter, room temperature 3 ¾ cups (930 mL) powdered sugar 1 ½ tsp (7 mL) vanilla extract
Step 1: Stir together granulated sugar and ½ cup (125 mL) water in a medium saucepan. Bring to a boil and cook until a candy thermometer reaches the softball stage (235 to 240 F/ 113 to 117 C). Remove from heat and set aside. In the bowl of an electric mixer fitted with a whisk attachment, beat whole eggs with egg whites on medium speed until frothy. Slowly dribble in the hot syrup. Once all the syrup is added, beat for 10 minutes. (You might want to set a timer.) Pour the syrup into a clear container or bowl and let chill in the refrigerator at least four hours, or overnight. The next day, you’ll see that the syrup has separated. Using a spoon, skim off and discard the foamy layer. (You don’t need to get all of it, just most of it.)
Step 2: Place butter and shortening in the bowl of an electric mixer fitted with a whisk attachment. Beat on high speed, stopping several times to scrape the bowl and beater, until the mixture is light in colour with a whipped texture. Reduce speed to low and add the vanilla. Slowly pour in the syrup. When all the syrup is added, increase speed to medium and beat until well-mixed and fluffy. Scrape mixture into a bowl and set aside.
Step 3: Using the mixing bowl, place cream cheese and butter in it. Using a paddle attachment, beat on medium speed until well-combined. Reduce speed and slowly add powdered sugar, 1 cup at a time, then increase speed and beat until there are no visible lumps. Scrape the mixture from Step 2 into the mixing bowl and mix on medium speed until thoroughly combined. The frosting should be at room temperature to frost the cake, but may be made ahead and refrigerated or frozen. Let thaw at room temperature for several hours before using.
I spread a layer of butter cream between 2 cake layers and around the sides and over the top of the cake. I then tinted some of the buttercream a pale pink and left the rest white. I alternated dollops of the 2 colours into a pastry bag fitted with a large star tip and made rosette swirls around the sides and over the top of the cake, giving the rosettes a two tone effect. The buttercream is lovely to work with and not terribly sweet