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Black Walnut Butter Cream Frosting


6-8 fresh egg whites
12 oz. sugar
1 cup water
1 lb. butter
3 oz. Hammons Black Walnuts


Whip egg whites until frothy. Mix sugar and water. Heat to 240 degrees F on a candy thermometer. Slowly pour sugar mixture into egg whites while beating. Whip until cooled. Add butter in chunks until the butter is completely mixed in. Fold in black walnuts.

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