Use this buttercream for our Brown-Sugar Marble Wedding Cake.
- Yield: Makes 6 cups
Source: Martha Stewart Weddings, Fall 2009
- 1 1/4 cups light-brown sugar
- 5 large egg whites
- 1 pound (4 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
Whisk sugar and whites in heatproof mixer bowl over simmering water until hot, 3 to 5 minutes. Return bowl to mixer. Whisk until cooled, about 12 minutes. Switch to paddle; add butter, 1 tablespoon at a time. Stir in vanilla. Use within 4 hours, or refrigerate up to 5 days.