I just made this recipe for my daughter's birthday cake (Rainbow Cake) and thought it was terrific. I followed the directions exactly and found the consistency perfect. It even tasted good! I think previous reviewers who found the texture too soupy probably didn't let the egg white and sugar mixture come to room temperature while being beaten in the mixer.

EVERYBODY BEWARE!! this recipe is an absolute horrid! i completely agree with everyone elses reviews!!! i followed instruction exactly and yes i did try to put it in the fridge to see if it would thicken but it NEVER did and stayed soupy!!

like everyone else, i wasted heaps of money on ingredients and now have nothing to frost my mothers birthday cake which is for tomorrow!! very very dissappointed and it is very fustrating.

To the person who spent $70 on this recipe, I suggest you find another place to do your shopping! I purchased a carton of egg whites (500g) for 3.99 and was able to make the cake and the crumb coat and filling which is all I needed to frost the entire cake as well. Add in about $6 for butter and everything else I had in my pantry as they are completely normal ingredients. I referenced another website for reserach on the icing and mine turned out great. Serving for my daughters 2nd bday tomoro!

Just a suggestion for people who find their buttercream has gone 'soupy'. This happens because the butter gets too hot (either from the ambient temperature or from the friction of beating). Try putting the mixture in the fridge for 15mins and then re beating with the paddle of your mixer. It might look like scrambled eggs for a bit but them it should magically come together and go all smooth and yummy.

AVOID THIS RECIPE!! I followed the instructions EXACTLY. The cake was horrible tasting when I tried the crumbs, it tasted very egg-y and unpleasant. I tried making the frosting, it never hardened. It was a soupy texture, even taking into account the last comment, about having to whip the eggwhites til they formed peaks, I did, it was still soup. I wasted $70 on ingredients, (19 eggwhites if you make the buttercream frosting too!!) and 4 hours because I had to bake the layers in shifts. NOT COOL.

For those that have never made a meringue buttercream before, this recipe happens to leave out a very important step. Instead of just whipping your egg white/sugar mixture until it reaches room temp. You should also whip it until it forms nice, glossy peaks. This will help allow your buttercream set and not become soupy. Very odd that this was left out of this particular recipe.

This recipe does not work. I've done it twice now and wasted alot of ingredients. Plus, please put grams. I got the original recipe from whisk kid and she puts grams which I think are wrong.
You have readers from abroad! Cups are so inaccurate!

The directions are not clear for step 1. There is a crucial detail. Whip the egg whites until soft peaks form. This should be added, not just to whip until room temperature. I had never made butter cream before, and so,after failing, I looked up other recipes- and that was the problem.

How many cups/ounces does this frosting make?

A friend made it for her adult son's birthday. Both he and her husband were full of awe when he cut into it, it was such a surprise. And they are both not easily impressed!

Can't wait to try Rainbow Layer Cake