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.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
12 servings


  • 4 egg whites

  • ¾ cup white sugar

  • 2 tablespoons water

  • ¼ teaspoon cream of tartar

  • 1 teaspoon vanilla extract

  • ½ teaspoon black walnut extract

  • 1 ½ cups butter at room temperature

  • ½ cup black walnuts


  1. 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.

  2. Remove bowl from heat and stir in vanilla and black walnut extracts. Beat egg whites to cool on high speed, 3 to 5 minutes.

  3. 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.

Cook's Notes:

Black walnut frosting keeps 6 days in the refrigerator or 6 months frozen.

This recipe makes enough frosting for a 9-inch 2-layer cake.

Nutrition Facts (per serving)

291 Calories
26g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 291
% Daily Value *
Total Fat 26g 34%
Saturated Fat 15g 75%
Cholesterol 61mg 20%
Sodium 182mg 8%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 13g
Protein 2g
Vitamin C 0mg 1%
Calcium 13mg 1%
Iron 0mg 1%
Potassium 58mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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