tom and jerry batter

tom and jerry batter
  • 12 eggs, separated
  • 1/2 teaspoon salt
  • 1 pound butter, room temperature
  • 3 pounds confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice


  1. Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  2. Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.
  3. To make a Tom and Jerry, fill a cup of hot water with spiced rum or brandy, warm milk, hot cocoa, or eggnog and stir in 1 heaping tablespoon of batter.

04/08/2017
tom and jerry batter, recipe PT15M PT1H 5 455 calories

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