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.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

291 calories; protein 2.2g 4% DV; carbohydrates 13.4g 4% DV; fat 26.3g 40% DV; cholesterol 61mg 20% DV; sodium 182.2mg 7% DV. Full Nutrition
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