Halloween is only FOUR weeks away, okay, okay…we may be getting ahead of ourselves a little, but this is one of the most fun holidays of the year. We can’t help but get a little excited at the prospect of dressing up and dancing the night away- and of course the anticipation of filling a few bags with candy doesn’t sound too bad. In our eager anticipation of this incredible holiday we share this fun and festive recipe for CANDY CORN swiss meringue buttercream from Dan Langan of Baking with Dan.
Sharing this recipe on the first day of fall Dan says, “It’s candy corn season baby…in my research of this recipe, I couldn’t find any recipes for a candy corn swiss meringue buttercream, made with REAL candy corn. I think that candy corn is under used in fall treats, so I set out to uncover a unique way to use it in my baking. I had the idea to create a candy corn buttercream but wasn’t exactly sure where to start. I’m a fan of American buttercream but I knew that the sweet flavor of candy corn wouldn’t shine in an American buttercream recipe.” Substituting candy corn for sugar in his swiss meringue buttercream recipe, Dan has created a decadent, stable, balanced buttercream, with a delicious candy corn flavor.
Candy Corn Swiss Meringue Buttercream Recipe by Dan Langan of Baking with Dan.
- 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
Dan also has a video tutorial featuring the recipe on his youtube channel, found here.
Hello fellow bakers! I’m Dan Langan, the creative force behind baking with Dan.