I'm making sugarshack recipe for first time today. I have two cakes I'm making this weekend. 1st - chocolate cake, raspberry filling and 2nd - french vanilla, raspberry filling. Since I'm using chambord in the filling, was wondering if I can add a little to the buttercream frosting?
Should I add it when I add hot liquid? or after the sugar? worried sugar might crystalize with the alcohol addition. Or should I skip it and just find a creamer than might go well with both. Maybe a vanilla creamer? any thoughts?
Also, how much hot liquid do I actually end up using? Thanks!
I think it would be fine. I can't answer about how much hot liquid though.
Also for a less expensive option look for Black Raspberry Liquer it tastes very similar to chambord but is only $8/bottle versus $25/bottle or more.