Concoct A New Menu Black Walnut Frosting

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Black Walnut Frosting

"A light butter cream that makes use of egg whites to give a lighter experience to the frosting. Can use pecans instead of black walnuts or use as a plain vanilla butter cream with out a nuts at all."

Ingredients :

four egg whites
three/four cup white sugar
2 tablespoons water
1/four teaspoon cream of tartar
1 teaspoon vanilla extract
half of teaspoon black walnut extract
1 half of cups butter at room temperature
half cup black walnuts

Instructions :

Prep : 10M	Cook : 12M	Ready in : 20M

Combine egg whites, sugar, water, and cream of tartar in in the top of a double boiler over simmering water. Beat at low velocity until mixture reaches 140 levels F (60 levels C). Do not forestall beating while checking temperature, in any other case egg whites will overcook. Beat on excessive velocity until aggregate reaches one hundred sixty stages F (71 tiers C), 2 to four mins.
Remove bowl from heat and stir in vanilla and black walnut extracts. Beat egg whites to cool on high speed, 3 to five minutes.
Place a large dollop of the crushed egg white aggregate in a separate bowl. Add butter and beat till nicely blended. Continue beating in dollops of egg white aggregate till all egg white is incorporated and frosting is smooth and fluffy. Use to frost any cake; garnish with black walnuts.

Notes :

Black walnut frosting continues 6 days inside the refrigerator or 6 months frozen.
This recipe makes enough frosting for a nine-inch 2-layer cake.

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