This video is meant to be a quick reference video showing the acrylic disc icing method using two discs and some double sided tape to get the job done.
Check out the AWESOME live recording that Gail and Lauren of Sweet Passion Cakery did with us to see a more in depth version of this acrylic disc icing method (and an alternate way to use this method with just one disc and some special cake boards)!

Easy Meringue Buttercream Recipe
This is an adaptation of Lauren Kitchen's Easy Buttercream recipe. It's a little bit sweeter than her original recipe (but definitely not too sweet!) and works well for piping flowers and buttercream designs, as a buttercream underneath fondant (as it hardens in the fridge nicely to get those sharp edges on your fondant) or just left as a buttercream finish on your cake. It's my new favorite!
Yield units
enough to fill a 6 quart Kitchen Aid mixer
Ingredients
7 ouncesEgg Whites - pasteurized(199 grams - store bought)
2 poundsConfectioners Sugar(907 grams - though I always add an extra cup or two to sweeten it up just a little bit more so it's not too buttery tasting)
3 poundsUnsalted Butter(1,361 grams - room temp or softer but not melted, can use salted but will cut down on the sweetness)
2 tablespoonsVanilla Extract(30 ml)
Instructions

Measure egg whites in your mixing bowl.
Add powdered sugar to the bowl.
Using the paddle attachment, beat on medium high for 5 minutes.
Set mixer to medium/low and gradually add SOFT butter while scraping the bowl when needed.
Add vanilla. (OR add half vanilla, half almond extract for an even more delicious buttercream!)
Beat for 5-10 minutes on medium high (until it gets light and fluffy). Beat on low setting for a couple of minutes to help remove any large air bubbles.
*optional* If wanting to make it chocolate buttercream, add 1 to 1 1/2 cups of melted, cooled chocolate to the buttercream and beat until fully incorporated. Or mix in some chocolate ganache to your liking!

Storage: The day after you make the buttercream, you will need to whip it at medium speed for 5 minutes. Store at room temp (68-74 F, 20-23 C) for up to two weeks! (Crazy but true!) Store in the refrigerator for up to two months. Store in the freezer for up to six months.
You can use fresh egg whites but it will decrease the shelf life of the buttercream unless you pasteurize them yourself. (Meringue powder as a replacement is not recommended.)
Color your buttercream with gel paste or oils.
1/4 of the butter used in this recipe can be replaced with shortening when/if necessary for hot and humid climates.

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LINKS & SUPPLIES

Other links:
- Related tutorial: more in-depth version of this acrylic discs method, live recording with Gail and Lauren of Sweet Passion Cakery: https://cakeheads.vhx.tv/videos/live-perfect-buttercream-ganache-tiers-with-sweet-passion-cakery

RECIPES
- SUPER Easy Meringue Buttercream (Vanilla or Chocolate!)
- White Almond Sour Cream Cake (WASC)

SUPPLIES
- Acrylic Frosting Guide Discs 6-1/2": https://evilcakegenius.com/acrylic-frosting-guide-discs-6-1-2-by-cakeheads-2-set-6-5inch-rnd.html
- Scotch Removable Poster Tape, Clear Double Sided Tape: https://amzn.to/3FY1YcX
- Stainless Steel Pastry Scraper Bench Scraper, 8 inch: https://amzn.to/3vmWsN2
- Press'n Seal with Griptex, 100 sq ft: https://amzn.to/3pcmNch