I’m having way too much fun with candy corn this Halloween season. I mean, could I really stop with this simple recipe
for candy corn cookies? We only get to enjoy this sugar laden treat a few months out of the year.
Last week, I came upon this recipe
for candy corn ice cream. How smart!
My mind immediately began churning with thoughts. What can I make that involves steeping candy corn in heavy cream? Ohh, I know! I know! Frosting!
I colored my vanilla cupcakes yellow and orange to make the cakes as enticing as the frosting. But upon tasting, the frosting totally stole the show.
Should you find yourself with leftover frosting, as I did, put it in a container and freeze it. The result is a candy corn mousse that tastes like, well… candy corn in a cloud. You know, because I’m sure you’ve all had candy corn in a cloud before.
Hurry up and try this frosting before candy corn is off the shelves for the year!
Candy Corn Whipped Cream Frosting
2 cups heavy cream
1 12-13 oz. package candy corn
1 tsp. vanilla
1 cup Confectioner’s sugar
In small saucepan, heat 1 cup heavy cream over low-medium heat. Add candy corn and stir; once candy corn begins to dissolve, continue to heat and stir another 2 minutes. Remove from heat and pour into container; cover and allow to come to room temperature.
Once cooled, add additional cup of heavy cream and stir. Refrigerate overnight or 24 hours, stirring or shaking occasionally.
Chill bowl and whisk attachment of stand mixer (or beaters) in refrigerator 1 hour before making frosting.
Strain cream before whipping to rid of leftover candy corn pieces. Combine cream, vanilla, and confectioner’s sugar in chilled bowl. Beat on medium speed to combine; increase to high speed and beat until stiff peaks form. Spread onto cakes, cupcakes, or cookies. Chill until serving.