Candy Corn Swiss Buttercream

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 4 oz Granulated sugar
  • 1 pinch Salt
  • 1 oz Shortening
  • 2 tsp Vanilla extract

• Dairy

  • 16 oz Butter, unsalted

• Desserts

  • 18 oz Candy corn

• Liquids

  • 2 tbsp Water

• Other

  • 8 ounces egg whites, fresh or pasteurized

Found on bakingwithdan.com

Description

Ingredients

• 8 ounces egg whites, fresh or pasteurized
• 2 tablespoons water
• 4 ounces granulated sugar
• 18 ounces candy corn, roughly chopped (fresher is better!)
• 16 ounces unsalted butter, softened
• 1 ounce shortening
• pinch salt
• 2 teaspoons vanilla extract
• 3 tablespoons honey

Directions

• Place a medium saucepan filled with an inch of water on the stove and bring to a slow boil
• In a clean mixing bowl combine the egg whites, sugar and candy corn. Place over the boiling water
• Whisk the egg white mixture frequently until the sugar and candy corn has dissolved completely
• The mixture should read 160* F on a thermometer. This could take about 10 minutes
• Pour the egg white mixture into a clean mixer bowl fitted with the whisk attachment
• Whip on high for about 5 minutes, then adjust to medium high speed and continue mixing until the meringue is light, glossy and holds medium peaks. The bowl should feel barley warm. This could take another 10 minutes
• At this point if your bowl still feels warm, place the bowl and the beater in the refrigerator and let it rest for 5-10 minutes until the bowl feels cool
• Place the meringue back on the mixer and add the butter, shortening and pinch of salt all at once
• Turn the mixer to medium speed and blend about 30 seconds then scrape the bowl
• Add the vanilla and honey and whip the mixture on medium high until combined and fluffy
• Enjoy!