Yay! It's my Birthday today! So far I've had a great birthday weekend and hope to share a few posts with you all starting with this one. I made some cupcakes Thursday night to pack for a Philly day trip with my besties the next day. I was trying to think outside the box and not do the typical chocolate frosting. After walking up and down the candy isle, the Toblerone Bar caught my eye! What a great idea! :) You can use this Toblerone Buttercream recipe with any of your favorite cake recipe and it will taste delish! It's a hit with my friends and family so try it out with yours! :)
TOBLERONE BUTTERCREAM FROSTING
3 Large Egg Whites (Room Temperature)
3/4 c. of White Sugar
A Pinch of Salt
1 c. of Butter (Cut them into pieces)
2 pcs of 3.5 oz. Bar of Toblerone (One bar must be melted and the other must be chopped to bits)
2 T. of Unsweetened Hershey's Cocoa Powder
Take a clean large heatproof bowl and combine the egg whites and sugar. Set the bowl over a saucepan with (but not touching) simmering water. Heat the mixture while whisking constantly for 2-3 minutes until the sugar is fully dissolved. When finished, remove the bowl from the sauce pan. Grab your electric mixer and beat the egg white mixture until it's white and fluffy for about 6 minutes.
Put the mixer on low speed, add a pinch of salt and butter one piece at a time and make sure it is mixed well. Add the Unsweetened Cocoa Powder and the melted bar of Toblerone into your mix. Put the mixer on high speed until it is smooth and creamy for about 5 minutes. If your mix is looking more like liquid, keep mixing it on high speed to get the desired consistency.
Chill the mixture in the fridge for 15 minutes so it gets a little stiff and then use it to frost your cupcake or cake. When finished, add the chopped Toblerone bits and add sprinkles if desired for a fancier decoration! ENJOY!