Brandy Buttercream?

Decorating By suzannem5 Updated 2 Dec 2013 , 12:56am by ApplegumPam

suzannem5 Posted 22 Nov 2013 , 9:35pm
post #1 of 8

I've been experimenting with cupcakes containing mincemeat and spices as a bit of a Christmas flavour and think a brandy-flavoured buttercream would go well with them.

 

I only use IMBC on cupcakes, I can't stand 'crunchy' crusty buttercream and I'm not keen on adding the brandy straight at the end for a couple of reasons - one, I'm worried that it might make the IMBC runny and two, as I don't drink alcohol I don't want the 'burn' you get from using it straight, just the flavour.  If I'm making fruit cakes I always pour extra brandy over the cake immediately after taking it out of the oven so the alcohol evaporates with the heat, I don't 'feed' my cakes when cold.

 

Anyway, I was wondering about making the sugar syrup for the IMBC with brandy instead of water but am worried about whether the different boiling points of the alcohol and water will affect the finished result?  Should I use more brandy than I usually would water or would a mixture of brandy and water work better?  If anyone has ever tried this and could offer any advice it would be very much appreciated.

7 replies
Smckinney07 Posted 23 Nov 2013 , 7:38am
post #2 of 8

AI've never added brandy to BC but I have tried other liquors successfully. I make IMBC also, it takes liquid quite well, I imagine the easiest way to experiment would be to seperate some of your BC the next time you make it and simply fold in a small amount of brandy.

I'm not a big drinker, but it is fairly strong flavor wise, right? I can't imagine it would take much thus avoiding the burn. There is alcohol in most extracts after all.

Sorry I've not tried it myself. I am curious to read your results and your cupcakes sound interesting!

suzannem5 Posted 23 Nov 2013 , 11:19am
post #3 of 8

Thank you for your reply Smckinney07.  I will experiment and let you know how it goes.  Good to know you've add liquid to IMBC successfully, I've only ever added a little vanilla extract, which I suppose I could substitute for brandy at the whisking stage and see how it tastes.

Smckinney07 Posted 23 Nov 2013 , 6:40pm
post #4 of 8

AYour welcome. I've added fruit purée, jam, extracts, etc.

Spooky_789 Posted 27 Nov 2013 , 8:46pm
post #5 of 8

You can reduce your brandy in a small sauce pan over medium low heat.  So if you need 4 T to flavor your IMBC, start with 3/4 cup of brandy and reduce it by two-thirds.  Let it cool completely.  Then add it to your IMBC.  You'll get the flavor wihout the burn of the alcohol.

 

I've done this with amaretto before and it was amazing, although I used it in SMBC.

keridcakes Posted 1 Dec 2013 , 10:52pm
post #6 of 8

ASorry New to this site. What is Imbc or smbc? I'm guessing the bc part is butter cream but I'm at a loss with the first two letters.

810whitechoc Posted 1 Dec 2013 , 11:30pm
post #7 of 8

Quote:

Originally Posted by keridcakes 

Sorry New to this site. What is Imbc or smbc? I'm guessing the bc part is butter cream but I'm at a loss with the first two letters.

Italian Meringue Buttercream, Swiss Meringue Buttercream, both require some practice and time to learn how to make perfectly, but well worth the effort as they are far superior to BC - taste yummo.

ApplegumPam Posted 2 Dec 2013 , 12:55am
post #8 of 8
Quote:
Originally Posted by keridcakes 

Sorry New to this site. What is Imbc or smbc? I'm guessing the bc part is butter cream but I'm at a loss with the first two letters.


You'd better have a stand mixer for these - its HARD work on the hands without one  :P

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