4 large eggs, room temperature
1 cup milk
2 1/4 teaspoons vanilla extract
3 cups cake flour
1 1/4 cups sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
10 large egg whites, room temperature
2 cups granulated sugar
2 1/2 pounds unsalted butter, room temperature
Don't worry about using raw egg whites in your buttercream, the sugar cooks the egg whites and makes them perfectly safe to eat. If you are still uneasy about this, use pasteurized egg whites.
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