Honey Buttercream

• sugar↗1 cup
• large egg whites↗4
• unsalted butter↗1 1⁄2 cups

  cut into pats at room temperature

• lemon juice↗1⁄4 cup

  from two large lemons

• vanilla extract↗1 teaspoon
• honey↗1 1⁄2 teaspoons
• good-quality apricot jam↗2⁄3 cup

  slightly warmed

Step-by-step instructions

1. 1

   Make the cake layers, following the instructions for the whipped cream cake.

2. 2

   While the cake is cooling, make the frosting in the top of a double boiler over simmering water, whisk the sugar and egg whites for 3 minutes. The mixture will look like shiny marshmallow cream. Remove from the heat.

3. 3

   Using a handheld mixer on medium speed, beat until the meringue has cooled, about five minutes.

4. 4

   Add the butter pats, a third at a time, beating until smooth.

5. 5

   Beat the buttercream on medium-high speed for 6 to 10 minutes, until it is thick and very smooth. If the buttercream curdles or separates, just keep beating. It will come together.

6. 6

   Lower the speed to medium and gradually beat in the lemon juice, then the vanilla extract and honey. You should have a smooth buttercream. Cover tightly with plastic and set aside.