White Cake With Bourbon Buttercream And Seven-Minute Frosting

• BUTTERCREAM
• 1/2 cup butter, softened
• 1 (16-oz.) package powdered sugar
• 3 1/2 tablespoons milk
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 2 dashes of bitters
• ADDITIONAL INGREDIENT
• FROSTING
• 2 large egg whites
• 1 1/2 cups sugar
• 1/8 teaspoon salt
• 2 teaspoons light corn syrup
• 1 teaspoon vanilla extract
• GARNISHES

1. Prepare Buttercream: Beat butter in a medium bowl at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended after each addition. Gradually add milk and next 3 ingredients, beating at low speed until blended. Increase speed to medium, and beat 1 to 2 minutes or until smooth.
2. Place 1 Basic White Cake layer on a serving platter. Spread half of buttercream over cake layer. Top with second layer, and spread remaining buttercream over cake layer. Top with third cake layer.
3. Prepare Frosting: Pour water to a depth of 1 1/2 inches into bottom of a double boiler over medium heat; bring to a boil. Stir together egg whites, next 3 ingredients, and 1/2 cup water in top of double boiler; beat at low speed with a handheld electric mixer until blended. Place top of double boiler over boiling water, and increase mixer speed to high. Beat 7 minutes or until soft glossy peaks form and frosting is spreading consistency. Remove from heat, and stir in vanilla. Spread immediately over top and sides of cake.

butter, powdered sugar, milk, bourbon, vanilla, bitters, additional, frosting, egg whites, sugar, salt, light corn syrup, vanilla

Taken from www.myrecipes.com/recipe/white-cake-bourbon-buttercream (may not work)