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Category: Frostings/Glazes/Fillings/Toppings
Prep Time: Cook Time: Total Time:
4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 1/2 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp vanilla extract
6 fun size butterfingers, frozen and chopped
Plus 1 butterfinger, chopped for garnish
Lightly whisk egg whites and sugar together over simmering water in a double boiler until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
Pour hot whites into a room-temperature bowl and whip at medium high, with a wire whip, until double in volume and stiff peeks have formed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a medium high speed.
Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add vanilla and butterfinger, continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds. Yield: enough buttercream to frost 24 cupcakes
Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
Storage: Store the icing in an airtight container and freeze for up to 3 months
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BUTTERFINGER SWISS MERINGUE BUTTERCREAM FROSTING
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Category: Frostings/Glazes/Fillings/Toppings
Prep Time: Cook Time: Total Time:
4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 1/2 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp vanilla extract
6 fun size butterfingers, frozen and chopped
Plus 1 butterfinger, chopped for garnish
Lightly whisk egg whites and sugar together over simmering water in a double boiler until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
Pour hot whites into a room-temperature bowl and whip at medium high, with a wire whip, until double in volume and stiff peeks have formed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a medium high speed.
Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add vanilla and butterfinger, continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds. Yield: enough buttercream to frost 24 cupcakes
Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
Storage: Store the icing in an airtight container and freeze for up to 3 months
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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