- 3 egg whites
- 1 cup sugar
- 2 tablespoons corn syrup
- 5/8 cup sweet butter, softened
- flavouring; common: vanilla extract (optional: Kahlua, or Grand Marnier)
Blend the first 3 listed ingredients, then put them in a double boiler to heat. Heat until the sugar has dissolved, then remove from heat and whip for a marshmallow consistency. Whip the butter. Take the whipped first 3 ingredients, continue to whip, and slowly blend the whipped butter into it. Season the buttercream icing with any one of the listed flavourings.
- Brown, Edward Espe (1986). 25th Anniversary Edition the Tassajara Bread Book. Shambhala Publications, Inc.. pp. 138. ISBN 9781570620898.
- Country Woman Christmas Annual. Taste of Home. 1997. pp. 35. http://http://www.tasteofhome.com/recipes/Gingerbread-Cookies-with-Buttercream-Icing.