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If I told you I melted down candy corn to make icing, would you think I’m nuts? Well I did it AND it worked! Mwahahahaha.
Combine that madness with Swiss Meringue Buttercream and oh man. So good! I choose Swiss Meringue because American buttercream would have been too sweet and Italian buttercream freaks me out. I mean are the egg white even cooked enough in that? No thanks.
I didn’t think I would like this buttercream as much as I did. The candy corn flavor isn’t overpowering, just delicious. Would be a great choice for cupcakes or macarons. For macarons, make a half batch.
Candy Corn Swiss Buttercream
Ingredients
- 1 1/2 cup candy corn roughly chopped
- 6 egg whites
- 2 cup of butter soft cut into cubes
- 1/2 cup of sugar
- 1 tsp vanilla
Instructions
- Prep a bain marie or water bath.
- In the bain marie bowl add sugar, egg whites, and candy corn.
- Stir often while the candy corn melts. Mixture should reach 160 degrees F.
- Carefully pour hot candy corn liquid into a stand mixer bowl. Whip until cool and fluffy.
- Slowly add pats of butter into the buttercream and whip until glossy and combined.
