Butterfinger Buttercream*

What’s that? Why it’s just every girls dream a delicious bowl of frosting! Last week I tried making  a Butterfinger Cupcake and the combination I picked just didn’t work. So I found myself with a delicious Chocolate Banana Cake and a bowl of delicious Butterfinger Swiss Meringue Buttercream. And I figured I would make another cake base for the leftover frosting. But that didn’t happen.

Instead I found myself consoling my tears with it after watching Sweet November. I KNOW not to watch that movie (or City Of Angels, for that matter), but it was on HBO and I was cleaning and left it on. Before I knew it I was sitting on the floor in front of the tv with a bowl of frosting and a bunch of crumpled up tissues. It was very reminiscent to Jenny McCarthy’s relationship with frosting in John Tucker Must Die (p.s. great teeny bopper movie).

So no matter how you plan on having this frosting, you should definitely give it a try. It would be great on a vanilla or chocolate cake…or by the spoonful from a bowl! It is a Swiss Meringue Buttercream so you do need to cook the egg whites and then beat them together with the butter. Be warned that this type of buttercream is prone to separating/curdling. If that happens, don’t worry, just keep on beating and it should come back together beautifully!



Butterfinger Swiss Meringue Buttercream

Yield: enough buttercream to frost 24 cupcakes


4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 1/2 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp vanilla extract
6 fun size butterfingers, frozen and chopped
plus 1 butterfinger, chopped for garnish


Lightly whisk egg whites and sugar together over simmering water in a double boiler until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and whip at medium high, with a wire whip, until double in volume and stiff peeks have formed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a medium high speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add vanilla and butterfinger, continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

Storage: Store the icing in an airtight container and freeze for up to 3 months.

Adapted from: The Well Decorated Cake, via epicurious As seen on: Beantown Baker

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30 Responses to “Butterfinger Buttercream”

  1. 1

    Jackie Welling — February 28, 2011 @ 12:33 am

    Don’t worry, I just found your blog and I just went through every single post you’ve ever done back to your first one bookmarking recipes. I think i have a problem :) Love your blog/cooking!

    • Jessica replied: — March 2nd, 2011 @ 10:50 pm

      Thanks Jackie!
      …but oh lord…if you went through them all you saw some crazy photos! LOL 😉

  2. 2

    notyet100 — February 28, 2011 @ 1:20 am


  3. 3

    Lisa (Dishes of Mrs. Fish) — February 28, 2011 @ 5:25 am

    My husband just left to go away for business for at least a week, we don’t know his return date. So I was wondering if you could please send me some of this frosting? :) I just eat several spoonfuls for breakfast.

  4. 4

    Blog is the New Black — February 28, 2011 @ 5:36 am

    Perfect way to drown tears if you ask me!

  5. 5

    Sukaina — February 28, 2011 @ 5:49 am

    Nom nom nom….I’m wishing I could jump into the screen, put my finger into the bowl, have a quick lick and jump back out!

  6. 6

    Chiara — February 28, 2011 @ 6:08 am

    Yum. I love eating frosting by itself!

  7. 7

    Happy When Not Hungry — February 28, 2011 @ 6:30 am

    My hubby loves Butterfingers, so I definitely need to try this buttercream. It looks amazing!

  8. 8

    Dionne @ Try Anything Once — February 28, 2011 @ 10:16 am

    Awww…well your buttercream sounds crazy good! I made chocolate cupcakes and the buttercream flopped. I’ll have to try this and put it on them! Thank you for sharing this and I’m sorry about your cupcakes.

    I hope you have a good day!

  9. 9

    sally — February 28, 2011 @ 10:28 am

    Yum! Sounds like a great way to drown tears!

  10. 10

    Rachel @ The Avid Appetite — February 28, 2011 @ 11:03 am

    I’ve never made Swiss Meringue, but I really want to try it. Perhaps my next batch of cupcakes! Yours looks absolutely gorgeous and delicious!

  11. 11

    Joanne — February 28, 2011 @ 12:38 pm

    I’ve been known to eat my fair share of buttercream during emotionally charged situations. I try not to with swiss meringue because of all the butter. But it’s just so damn good. Love the butterfinger flavor. Peanut buttery deliciousness!

  12. 12

    Michelle — February 28, 2011 @ 12:48 pm

    I would love a spoonful of this!

  13. 13

    Christy — February 28, 2011 @ 3:08 pm

    Looks great! And delicious. I made SMBC today too for a client cake. Can’t help but digging into the leftovers when all is said and done. Of course, making sure there are leftovers is the first step! :)

  14. 14

    Sarah — February 28, 2011 @ 3:54 pm

    Just found your blog!! Love it! I was searching for a brownie cupcake recipe. I was thinking of making a peanut butter frosting, BUT now, I am definitely making this! Butterfinger is my FAVORITE candy bar! I think it will work well on top of a brownie, don’t you??

    • Jessica replied: — March 2nd, 2011 @ 10:51 pm

      I think it would be perfect on top of a brownie! YUM!! Let me know if you end up trying it!

      • Sarah replied: — March 3rd, 2011 @ 4:28 pm

        Just made the brownie cupcakes with this AWESOME icing! yes, I did eat it by the spoonful. The combo was a success!! Thanks.

  15. 15

    Jess — February 28, 2011 @ 9:44 pm

    This looks super good! Thanks for sharing!!
    Jess : )

  16. 16

    Sharlene — February 28, 2011 @ 11:48 pm

    Ah the buttercream recipe I’ve been waiting for. Sinful.

  17. 17

    ErinsFoodFiles — March 1, 2011 @ 2:07 pm

    Frosting is my downfall. YUM! And I bet this would be great on a CHOCOLATE cupcake!

  18. 18

    Lauren at Keep It Sweet — March 3, 2011 @ 9:32 am

    This buttercream looks dangerous! I kind of want to go buy some butterfingers now…

  19. 19

    emiglia — March 7, 2011 @ 8:47 am

    In high school, I had an unhealthy relationship with chocolate frosting as soon as I learned that putting it into the freezer turns it into an orgasm-on-a-spoon. I try not to make too much frosting for lack of money to buy larger pants, but seeing as butterfinger is my favorite candy, I may have to make an exception.

  20. 20

    Open Tab « Cooked by Liz — March 8, 2011 @ 7:14 am

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  21. 21

    Albertina Dejes — March 14, 2011 @ 4:27 pm

    i like your blog.

  22. 22

    Carolyn — April 23, 2011 @ 7:10 pm

    i was so excited to try this, but after i was done, it was literally like whipped butter. i was so disappointed, generally i love your stuff, but it tasted like i was eating straight up butter. i probably did something wrong somewhere, but now i’ve got 24 unfrosted cupcakes :\

    • Jessica replied: — April 25th, 2011 @ 11:26 pm

      Carolyn and I emailed back and forth over the weekend and found out that the problem was she didn’t use the wire whisk attachment when beating the eggs in the beginning.

      SMBC (Swiss Meringue Buttercream) can be extremely temperamental and can fall apart easily… :-/

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    Caitlin — April 10, 2015 @ 2:58 pm

    Planning on making a chocolate cake this weekend (two 8-9 inch rounds), should I double the recipe? Thanks :)!!

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