Happy Birthday to Heidi's uncle Tom..
Vanilla or Chocolate Buttercream Recipe
Makes about 10 cups
2 1/4 cups sugar
9 large egg whites
2 cups of butter (at room temperature)
2 cups of shortening
3 t. pure vanilla extract
1 bag semisweet chocolate chips (optional)
Over a pot of simmering water, in a heatproof bowl, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove From heat. Beat on medium until completely cooled and stiff peaks have formed, about 10 minutes.
With mixer on medium, add butter a few tablespoons at a time until completely combined, then shortening, same process. Add vanilla, beat on low speed until smooth, about 5 minutes.
If you want the chocolate buttercream, add the semisweet chocolate chips, after being melted completely, and slightly cooled. Frosting is much easier once cooled, so refrigerate about an hour or two before use.
p.s. this recipe is mostly a martha stewart recipe, I made a few changes ;)
1 bag of chocolate chips
1 1/2 c. cream
Either over a double boiler, or in the microwave for 30 seconds increments, combine cream and chocolate with a whisk.
p.s. This is the same recipe I use for my ganache filling.
** This note is for Jonna :) When I bake cakes, I love to use box cakes. I have recipes for a few cakes I make, but the box cakes stay moist the longest and they're the easiest to make, obviously. In order to have a moist cake, I always make sure to not over cook the cake. Instead of waiting until a toothpick comes out clean, take it out when there's still a little bit of moisture. Also, keep the cake in the freezer before frosting it. I don't know if this helps to keep the moisture in, but that's what I do, and it works, also makes it easier to frost!!!
I have similar cakes to this here, and here, and here, if you wanna check them out.