Use this recipe when making our Gingercake House.

Martha Stewart Living, December 2004


Recipe Summary

Makes 5 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Put sugar and egg whites in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved, about 5 minutes.

  • Fit mixer with the whisk attachment. Beat the egg-white mixture on medium speed until stiff peaks form and mixture is completely cooled, about 10 minutes.

  • Beat in butter a few tablespoons at a time. Reduce speed to low; add vanilla and melted chocolate. Beat until mixture is smooth, about 5 minutes.

Cook's Notes

The buttercream will keep for up to 3 days in an airtight container in the refrigerator. Egg whites make this icing glossy and smooth. If serving this cake to children, the elderly, or anyone whose health is compromised, use pasteurized egg whites (available at grocery stores) instead of separating eggs yourself.