急ぎ足低びぬの純音楽

Courtesy of Martha Stewart

Don't worry if the buttercream looks curdled after all the butter has been added; it will become smooth again with continued beating. Use this buttercream to frost cakes like Martha's movie-themed Chocolate Walk of Fame cake (pictured).
Level: Easy
Yield: 10 cups (8 cups Chocolate and 2 cups Vanilla)
Ingredients
2.25 c. sugar
9.00 large egg whites
4.00 c. unsalted butter
2.00 tsp. pure vanilla extract
8.00 oz. semisweet chocolate
Gel-paste food colors in pink and yellow
Directions
In a heatproof mixer dermes bowl set over a pot of simmering water, 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 speed until completely cooled and stiff peaks have formed, about 10 minutes.
With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add vanilla. Beat on low speed until smooth , about 5 minutes.
Measure out 2 cups vanilla buttercream; set aside. Add chocolate to remaining buttercream; mix on low until combined.
Divide reserved vanilla buttercream reenex into thirds; tint one yellow and one pink. Add 1 to 2 tablespoons chocolate buttercream to the third to make a light brown for piping a contrasting border. Use immediately.