Candy Corn Buttercream. A Pasteurization Process


Butter makes things better, even candy corn! This halloween we took this staple and transformed it into something you wouldn't mind eating at all: Buttercream! This luscious buttercream topped our special Halloween Cauldron Cake!

For this experiment we used a classic swiss meringue as the base. This worked amazingly because it required the candy corn to be melted. This took sometime, but was perfect for pasteurizing the egg whites to form the meringue.

Pasteurization is the process of heat treating a consumable item (usually in liquid form) to kill any harmful bacteria. Using gentle consistent heat over a prolonged period kills of any harmful microbes rendering the ingredient safe for consumption and extending its shelf life.

While this recipe took about 30 to 35 minutes to make it was so worth it!! The smooth silky texture of this buttercream at room temperature is so rich and decadent, you will forget you're eating candy corn! 

By the way, did you notice how candy corn is now coming in various shapes to entice us to eat them?? We got some in the pumpkin variety. 

The flavor is the same! Did you know that the flavor of candy corn is supposed to be honey? What does candy corn taste like to you? Comment below.

You only need 4 ingredients to make this recipe! Here is the video and  the details:

Candy Corn Buttercream Recipe


1.5 cups Candy Corn in any shape

0.75 cups Granulated Sugar

6 oz Egg Whites (about 5 large eggs)

1 lb Unsalted Butter


Chop candy corn into smaller pieces. In a double boiler on medium, gently combine egg whites, sugar and chopped candy corn. Stir constantly until sugar is completely dissolved and all candy corn pieces are melted. About 20 mins. Once melted, remove bowl from double boiler and pour mixture into a mixing bowl. Allow to cool for 3 - 5 minutes. 

Using a whisk attachment whisk on medium for 3 minutes, and then switch to high for another 3 minutes until soft peaks form. This is the meringue.

Slice butter into cubes. Switch mixer to paddle attachment and beat meringue on medium - high, adding butter 2 pieces at a time. When all of the butter is added, keep beating mixture for another 3 to 5 minutes on high. If the mixture begins to look like it is separating keep beating. You really have to keep the faith at this stage. Keep mixing until the buttercream is smooth and silky. 

Voila! You just make Candy Corn Swiss Meringue Buttercream! What type of cake will you put it on? 

We put it on a Pandan Vanilla cake for the naturally spooky green and yummy flavor, along with a cracked pepper coconut filling, because a witches broom fell into the cauldron! Get it? ;)

Thanks for checking out this recipe! Want to learn more buttercream skills? Sign up for our next class today!

Leave a comment if you have questions, suggestions or if you give it a try!


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