First sorry if there is a post on this, I'm short on time so I was unable to do research.
I want to know if adding alcohol effects the sugars used in the fillings or icing, my concern is it make break it down, thus my looking to all the CC's for advice as I know there are many knowledgable peolpe here.
Also does anyone have good recipes for filling that are flavored with Chambord?
Thanks to all who take time to respond.
I've used various alcohols in my buttercreams with no problems. I've used Whaler's Vanilla Rum, Frangelico, and Godiva (both chocolate and white chocolate) with very good results.
I've never used Chambord, but I think it would be nice (and easy) in a raspberry or blackberry filling. I think a chocolate mousse-type filling would be excellent with Chambord added.
I use rum or amaretto in my buttercream sometimes. You can replace part of the liquid with it but usually not all.
I've made raspberry filling before with (generic) Chambord, seedless raspberry preserves, and buttercream...didn't measure, just mixed until it looked right.
Thanks for you help so far. I really want to try adding Baileys to a Ganache, but don't want to ruin it doe to expense.
Just add a little at a time, and keep tasting