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This will make more than plenty for a two-layer cake; a good amount for a three-layer cake, and possibly even enough for a four-layer affair. Leftovers will last a couple weeks in the fridge, or you can freeze them indefinitely. Now remember, this is made primarily of BUTTER, so you must keep it away from heat and direct sun -- otherwise your icing may begin to melt. You can safely leave it out for at least a day, and if you refrigerate it, it will harden. This icing does not form a thin crust on the outside, like commercial icing does; it stays soft and smooth as long as it's at room temperature. 

1 Add 4 egg whites to a metal bowl. MAKE SURE that the bowl, and the beaters, are totally clean; egg whites just will not whip if there is even the slightest trace of grease in them. Also make certain that there is NO yolk in the whites. None. If you accidentally break the yolk while separating your eggs, you’re just going to have to start over again. It’s a good idea to separate your eggs before the cake-baking; this will allow you to: a) use any whites with broken yolks in the cake and b) make the icing while it bakes.
2 Now measure out 1 1/2 cups sugar, and set it aside. WARNING: Turn on the answering machine, take a bathroom break, do whatever you need to do before starting this next step because once you begin, you CAN'T leave the stove.
3 Put your bowl on the stove. Yes, right on the stove -- I'm not kidding. At this point, you can use a whisk, if you're planning to use a stand mixer later on; or you can just use an electric hand mixer. Turn the heat to med-low. Stir the egg whites, continuously. Scrape the bottom and sides of the bowl to prevent it from cooking or burning. Slowly add the sugar, about 1/3 C at a time.

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