Butterfinger Swiss Meringue Buttercream

Name: Butterfinger Swiss Meringue Buttercream
Yield: enough buttercream to frost 24 cupcakes
Ingredients: 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

Butterfinger Swiss Meringue Buttercream was pinched from <a href="http://www.thenovicechefblog.com/2011/02/drowning-tears-in-buttercream/" target="_blank">www.thenovicechefblog.com.</a>

INGREDIENTS

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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

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