Hi Becky,
I usually put a buttercream frosting on this particular cake, sometimes I substitute lemon extract for the vanilla extract.
Buttercream Icing
2 cups sugar 1/2 cup water 3 eggs, at room temperature 1 1/4 pounds, (5 sticks) butter, unsalted at room temperature 1/2 teaspoon vanilla
Combine sugar and water in a saucepan. Cover and cook over medium-high heat until syrup reaches soft ball stage(240 degrees) on a candy thermometer. Beat eggs in a blender or mixer. Keeping the mixer or blender on a medium speed, add syrup in a slow stream to eggs. Set mixture aside until cooled to room temperature. Place butter in a seperate bowl in mixer with the balloon whisk attached, and whip. Add syrup to butter and continue to mix until smooth. Add vanilla; mix until incorporated.
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