Meringue Butter Frosting
|Sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Firm unsalted butter||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), grated|
Combine sugar and water in a small saucepan.
Bring to boiling, stirring until sugar is dissolved.
Cover tightly and boil gently for 5 minutes.
Uncover and set candy thermometer in place.
Continue cooking, without stirring, until thermometer registers 230Â°F (thread stage).
Using pastry brush dipped in water, wash down crystals from sides of pan from time to time during cooking.
Remove from heat.
Beat egg whites until stiff, not dry, peaks are formed.
Continue beating egg whites while pouring hot syrup over them in a steady thin stream.
(Do not scrape pan.) Continue beating a few minutes until mixture is very thick (piles softly).
Cream butter with extract and rum until light and fluffy.
Add egg yolks, one at a time, beating after each addition.
Add about 2 tablespoons egg white mixture at a time to creamed butter, beating until just blended after each addition.
(Egg white mixture and creamed butter should be of same consistency before mixing together.) Mix in grated walnuts.
If necessary, chill frosting until firm enough to spread.