I was feeling a little experimental after enjoying that Sticky Toffee Pudding last week and wanted to try a version of my favorite buttercream frosting with a similar toffee flavor. Never one to do dessert by half measures, I baked that same Sticky Toffee Pudding in two 9 inch cake pans in order to test this terrific frosting recipe. I personally loved this combination but it was very rich indeed, so small slices are quite enough to serve. I think cupcakes would also be a great way to showcase this recipe in small portions. Either way, the frosting is exceptionally delicious and would be great on Hummingbird Cake, Carrot Cake or just plain yellow cake. This is a frosting experiment that is definitely going to be used many times, I'm sure. I've also used chopped Skor bars to garnish the cake which was a delicious little addition to the dessert as well.
Sticky Toffee Buttercream Frosting
3 tbsp mollasses
3 tbsp golden syrup
2/3 cup water
Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
Meanwhile beat together to stiff peaks
6 egg whites at room temperature
¼ tsp cream of tartar
2 tsp vanilla extract
Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time
2 cups softened unsalted butter
Beat until smooth after each addition and continue beating until frosting thickens and somewhat resembles the consistency of stiffly whipped cream.