BLACK WALNUT FROSTING
A light butter cream that uses egg whites to give a lighter feel to the frosting. Can use pecans instead of black walnuts or use as a plain vanilla butter cream with no nuts at all.
Provided by Rebecca Ponkow
Categories Desserts Frostings and Icings Buttercream
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine egg whites, sugar, water, and cream of tartar in in the top of a double boiler over simmering water. Beat at low speed until mixture reaches 140 degrees F (60 degrees C). Do not stop beating while checking temperature, otherwise egg whites will overcook. Beat on high speed until mixture reaches 160 degrees F (71 degrees C), 2 to 4 minutes.
- Remove bowl from heat and stir in vanilla and black walnut extracts. Beat egg whites to cool on high speed, 3 to 5 minutes.
- Place a large dollop of the beaten egg white mixture in a separate bowl. Add butter and beat until well combined. Continue beating in dollops of egg white mixture until all egg white is incorporated and frosting is smooth and fluffy. Use to frost any cake; garnish with black walnuts.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 13.4 g, Cholesterol 61 mg, Fat 26.3 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 14.9 g, Sodium 182.2 mg, Sugar 12.8 g
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tererayi murenga
[email protected]I can't wait to try this frosting on my next cake. I think it's going to be a hit!
Ali murtaza Ali murtaza
[email protected]This frosting is a bit time-consuming to make, but it's worth the effort. It's absolutely delicious!
Mukhtiar Mughari
[email protected]I would recommend this frosting to anyone who loves black walnuts. It's a great way to add a unique flavor to your baked goods.
Harmony Love
[email protected]Overall, I thought this frosting was just okay. It wasn't bad, but it wasn't anything special either.
Severa Navarro
[email protected]I had some trouble getting the frosting to spread smoothly. It kept tearing.
fredrick powell
[email protected]This frosting was a bit too sweet for me. I think I would have preferred it with less sugar.
Hussein Alomar
[email protected]I found this frosting to be a bit bland. I think it could have used more black walnuts or maybe some other flavoring.
Meko
[email protected]This frosting was a bit too runny for my taste. I had to add more powdered sugar to get it to the right consistency.
ASEL KHAN
[email protected]I'm not a huge fan of black walnuts, but I actually really liked this frosting. The flavor was subtle and not at all overpowering.
Ashley Mitchell
[email protected]This frosting is a bit on the sweet side, but I don't mind that. It's the perfect complement to a rich chocolate cake.
divine justice
[email protected]I love the texture of this frosting. It's smooth and creamy, but it also has a bit of a crunch from the walnuts.
onik Miha
[email protected]This frosting is a great way to use up leftover black walnuts. It's also a great way to add a unique flavor to your baked goods.
Moraka Leboho
[email protected]I've made this frosting several times now, and it's always a hit. It's so versatile, I've used it to frost cakes, cupcakes, and even brownies.
Nawaz Baloch
[email protected]This frosting was easy to make and turned out beautifully. It was the perfect finishing touch to my black walnut cake.
Cindy Fowler
[email protected]I was a bit skeptical about using black walnuts in a frosting, but I was pleasantly surprised. The flavor was subtle and sophisticated, and it paired perfectly with the chocolate cake.
Memon Menon
[email protected]This was absolutely delicious! The frosting was rich and creamy, with a perfect balance of sweetness and nuttiness. I'll definitely be making this again.