Nutty, creamy and not too sweet - toasted walnuts buttercream frosting tastes wonderful. You need only 4 ingredients to make it!
This is one of the flavors of my childhood and it is heavenly!
Toasted walnuts buttercream frosting , this is what I am presenting you today and I am very grateful that my Mom let me publish her recipe so you can enjoy it as well. We always had walnut trees in our garden since I can remember. Our Mom was very creative and used walnuts in a lot of dishes, baked goods, drinks or homemade treatments. Even now, my Mom is my personal walnut dealer and every couple of months I can enjoy a delivery of fresh walnuts from my her garden. Thank you Mom!
Toasted walnut buttercream is loaded with walnuts as it is based on real walnuts cooked in milk. Nothing artificial just real and natural ingredients. I think this is the reason why it tastes so decadent and it is not overly sweet!
This buttercream is very versatile and can be used as fillings for cookies, cupcakes, cakes, whatever you wish. I have used toasted walnut buttercream in my walnut, whisky and fig macarons They tasted incredible.
If you are looking for a change from overly sweet sugar based American buttercream and if you want to taste the difference this toasted walnut buttercream is for you!
If you are looking for more buttercream or frosting recipes, I can recommend you the following:
Goat cheese buttercream frosting
Powdered milk and cocoa frosting
Click this link if you want to see all my frosting recipes.
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – adapted from my Mom’s recipe notebook.
Enjoy!
Nutty, creamy and not too sweet - toasted walnut buttercream
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
Toast walnuts on a hot dry pan. Mix often so nuts do not burn. Let the nuts to cool down.
Place nuts in a blender or a food processor and grind them into a powder. Do not overmix as nuts will turn into a paste. Set aside.
In a medium pot add milk and sugar, mix and bring to boil.
Add nuts to milk mixture and mix well, keep stirring for about 5 min until the mixture starts to thicken.
Now, let the mixture cool down completely before you add it to the butter.
While mixture is cooling down, beat butter for about 10 minutes, until light, pale and fluffy.
When nut mixture is completely cold, start adding it to the beaten butter, one tablespoon at a time.
This recipe makes about 400 grams of buttercream.
Store in the fridge up to a week.