Buttercream is a classic frosting, loved by many. It is versatile and can be made with many different flavors, making it a great frosting for any dessert. This walnut buttercream frosting is a unique twist on a classic frosting that will bring your desserts up a notch.
Chop the walnuts finely, so they are in small pieces.
Step Two: Mix Walnuts and Milk
In a large bowl, mix the walnuts and milk together.
Step Three: Sift the Powdered Sugar
Using a mesh strainer, gradually sift the powdered sugar, adding it to the walnut and milk mix.
Step Four: Beat in the Butter
Using an electric mixer, gradually beat in the butter into the mixture. Beat all the ingredients until the frosting has reached a smooth and soft consistency.
Getting walnuts finely chopped by hand can be a painstaking process. When chopping walnuts by hand, it can be tricky to chop them without them flying away and you risk accidentally cutting yourself. Though you can finely chop the walnuts with a knife and cutting board, there are also some less stressful and easier ways to get the job done.
Using a food processor can make chopping walnuts more efficient. Simply add the walnuts to the food processor and pulse the walnuts until they reach a fine consistency. Be sure to not use other settings, as you may end up with powder if you don’t pay attention.
You can also use a pastry cutter to easily and quickly chop walnuts. The pastry cutter will allow you to finely chop your walnuts without the worry of accidentally cutting your hand.
Some people prefer their walnuts to be toasted. Luckily, you can easily toast your own walnuts. Simply heat your oven to 350 degrees Fahrenheit and bake the walnuts on a cookie tray for eight to ten minutes.
Make sure that your butter is softened before making the frosting. Adding cold butter can cause the frosting to not reach the proper consistency and may cause it to curdle. You also want to make sure your butter is not melted, as it may cause the frosting to be runny.
Since this frosting is a buttercream, it can last two to three days at room temperature if it is covered. After that, the frosting should be stored in the fridge in an airtight container. This frosting can be stored in the fridge for up to a week and in the freezer for up to six months.