White Cake with Bourbon Buttercream and Seven-Minute Frosting
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Top this cake with Sugar-Coated Orange Slices and Sparkling Cherries.
Yield:
Makes 10 to 12 servings
Total time: 3 Hours
Recipe from
Recipe Time
Hands-on: 45 Minutes
Total: 3 Hours
Ingredients
BUTTERCREAM
1/2 cup butter, softened
1 (16-oz.) package powdered sugar
3 1/2 tablespoons milk
2 tablespoons bourbon
1 teaspoon vanilla extract
2 dashes of bitters
ADDITIONAL INGREDIENT
FROSTING
2 large egg whites
1 1/2 cups sugar
1/8 teaspoon salt
2 teaspoons light corn syrup
1 teaspoon vanilla extract
GARNISHES
Preparation
1. Prepare Buttercream: Beat butter in a medium bowl at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended after each addition. Gradually add milk and next 3 ingredients, beating at low speed until blended. Increase speed to medium, and beat 1 to 2 minutes or until smooth.
2. Place 1 Basic White Cake layer on a serving platter. Spread half of buttercream over cake layer. Top with second layer, and spread remaining buttercream over cake layer. Top with third cake layer.
3. Prepare Frosting: Pour water to a depth of 1 1/2 inches into bottom of a double boiler over medium heat; bring to a boil. Stir together egg whites, next 3 ingredients, and 1/2 cup water in top of double boiler; beat at low speed with a handheld electric mixer until blended. Place top of double boiler over boiling water, and increase mixer speed to high. Beat 7 minutes or until soft glossy peaks form and frosting is spreading consistency. Remove from heat, and stir in vanilla. Spread immediately over top and sides of cake.
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