AuthorHeather WallaceCategoryfrOstingDifficultyBeginner<font size="4"><b>I used to work with a friend who made candies.</b></font>
My favorite were these little Tiger Butter candies, they were like a Reese's Peanut Butter Cup, only much better. They were white chocolate mixed with peanut butter and topped with milk chocolate. She gave me the recipe years ago and I make them every so often when I get a craving for them.
I made some in starfish shaped molds for our wedding dinner...we had a destination wedding at the Sandals Halcyon Beach in St.Lucia in a gazebo by the ocean. When we came back home we had a small intimate dinner at our favorite restaurant (Maggiano's) with family and a few close friends. So the starfish tiger butter candies were our "wedding favors" to our guests. Ahh...I'm reliving the feeling of that day, the sun on my face, and my love's hand in mine.
<img src="http://sugarboogersweets.com/wp-content/uploads/2017/04/992117348-770x433.jpg">
Anyways, I decided I wanted to make a frosting that had those same flavors and the results were spot on! This amazing frosting can go on cupcakes and cakes of all sorts...white cake, chocolate, banana cakes, I could go on and on...heck I'd even dip an apple in it! Give it a try and see what you can pair it with.
In a large metal mixing bowl combine 1/2 cup of sugar and 3 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat and stir in 4 tablespoons of natural peanut butter. Set aside to cool.
Cut 2 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate and peanut butter.
Re-beat occasionally to maintain a smooth texture.
Ingredients
Directions
In a large metal mixing bowl combine 1/2 cup of sugar and 3 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat and stir in 4 tablespoons of natural peanut butter. Set aside to cool.
Cut 2 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate and peanut butter.
Re-beat occasionally to maintain a smooth texture.