Tom And Jerry Batter


  • 12 Whole Eggs, Separated
  • 1/2 Teaspoon Salt
  • 1 Pound Butter
  • 3 Pounds Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/8 Teaspoon Nutmeg
  • 1/8 Teaspoon Cloves
  • 1/8 Teaspoon 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, place a shot of spiced rum or brandy in a mug and fill with hot water. Stir in 1 heaping spoon of batter. Sprinkle with nutmeg if desired.



This recipe makes an inordinate amount of batter, a quarter or half batch is recommended.