A minty buttercream filling in between layers of rich Chocolate Cake offers flavors all too often looked-over for a wedding cake.
- Yield: Makes 6 cups
Source: Martha Stewart Weddings, Winter 2008
- 5 large egg whites
- 1 1/2 cups sugar
- 1 pound (4 sticks) unsalted butter, cut into small pieces, softened
- 1 tablespoon pure peppermint extract
- Green gel-paste food coloring
Whisk egg whites and sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk until warm and sugar is dissolved. Attach bowl to mixer; whisk on high until cool, about 10 minutes. Reduce speed to medium-low. Add butter, a few pieces at a time, beating well after each. Beat in peppermint and food coloring. Beat on low until smooth.