Honey Imbc

Decorating By Nigel1985 Updated 2 Apr 2015 , 10:23pm by cupncake1

Nigel1985 Posted 2 Apr 2015 , 3:42am
post #1 of 5

Is it possible to make a stable honey flavored Italian method buttercream? My concern is honey is liquid at room temp so I can sub. It for the sugar. I could add a few teaspoons to the final product but don't want it to get too soft either.

any ideas?

4 replies
julia1812 Posted 2 Apr 2015 , 4:52am
post #2 of 5

To add a few tbsps at the end won't do any harm for sure. I add up to 1/3 cup of liquids like fruit puree to a batch and it's fine.

 Just trying to imagine the taste... Not sure if it would come through strong enough...might just make it more sweet... But I've never used honey in icing, maybe someone else here has more experience.

winniemog Posted 2 Apr 2015 , 5:36am
post #3 of 5

Could you use a little brown sugar in the Italian meringue to reinforce the caramel/honey tones and then add the honey at the end?

Nigel1985 Posted 2 Apr 2015 , 12:06pm
post #4 of 5

I like the idea of adding brown sugar to reinforce the caramel tones. Lets give it a whirl!

cupncake1 Posted 2 Apr 2015 , 10:23pm
post #5 of 5

Sounds delicious!

 

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