P.S.

I just ate like a cup of frosting while I was writing my research paper. I don't think I've eaten so much frosting in one sitting -- or been interested in doing so -- since I was ten.

Someone needs to come take it away from me or even the three flights of stairs I climb at least four times a day won't keep me from looking like Willy the Whale. I am going to have a ba-donk-a-donk butt (whatever commercial that is makes me laugh hysterically every time).

Here's the recipe. It basically means that the cup of frosting I ate probably amounts to a stick of butter, but can you see why it's so delicious?

Swiss Buttercream frosting:
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

1.Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

2.Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

3.Add the vanilla.

4.Finally, add the butter a stick at a time and whip, whip, whip. Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.

And, by the way, that makes WAAAAAAAY too much frosting for one reasonable-sized cake. I have so much leftover frosting, I might need to bake like three more cakes.