Easy Tom and Jerry Batter recipe

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12 eggs, separated
½ teaspoon salt
3 pounds confectioners' sugar
1 pound butter, room temperature
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground allspice

Nutrition Info

472.2 calories
carbohydrate: 68.2 g
cholesterol: 160.4 mg
fat: 21.5 g
fiber: 0.1 g
protein: 4 g
saturatedFat: 12.6 g
servingSize: -
sodium: 231.7 mg
sugar: 67 g
transFat: : -
unsaturatedFat: : -


  1. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat salt into egg whites.

  2. Beat egg yolks in another bowl until light, 3 to 5 minutes. Blend confectioners' sugar and butter together in separate large bowl until crumbly, add egg yolks and vanilla extract and beat well. Mix in nutmeg and allspice. Beat egg whites into egg yolk mixture until well-blended. Transfer to a sealable container and store in the freezer.

Recipe Yield

20 servings

Recipe Note

A cold-weather favorite! Make this batch and keep it in the freezer for up to six months. Add a heaping tablespoon to a coffee mug of hot water, as well as 3/4 ounce of dark rum and 3/4 ounce of brandy: stir. Perfection!

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