I seem to be asking a lot of questions lately, but has anyone tried using alcohol in their frosting (buttercream) such as Kahula? If so, is there a recipe for it?
I have never tried it but I know that there are different flavor oils that might be added for the flavor (kahlua is one of them I have seen), if that is what you are looking for. Some of the candy sites have them available...
I just asked the same question the other day!
Yes you can add a liqueur to your buttercream as a flavour. Be sure the persons to whom you are feeding the cake are all adult, and all alcohol friendly.
I also saw Martha Stewart use rum to flavor her Swiss Meringue Buttercream.
I just bought champagne flavour from LorAnn oils. Someone told me that it was the best flavour buttercream they had ever eaten! So I am going to give it a try!
I just asked the same question the other day!
Yes you can add a liqueur to your buttercream as a flavour. Be sure the persons to whom you are feeding the cake are all adult, and all alcohol friendly.
I also saw Martha Stewart use rum to flavor her Swiss Meringue Buttercream.
I just bought champagne flavour from LorAnn oils. Someone told me that it was the best flavour buttercream they had ever eaten! So I am going to give it a try!
Thanks, where do you find LorAnn oils? I'm from Canada
I have used Brandy Extract in my buttercream icing and it gives it a different twist ...
I've used Kuhlua in my IMBC. It was AWESOME. I just added a couple tablespoons after i had whipped al the butter in to the sugar and egg whites.
I have used Kuhlua, Irish Creame and Vanilla Vodka in my regular buttercream. I just start with a shot glass full, then add more if I need to. You can adjust your water a little if need be.
Quote:
Alcohol in Swiss Meringue ButterCream. This is from an old post, I remembered to properly use search for this topic. It's old and it doesn't specifically name SMBC.
Has anyone more recently tried this, what were your results, would anyone else recommend alcohol like Kahlua in their Swiss Meringue ButterCream?
AI've done amaretto in chocolate bc, baileys in vanilla and choc bc and grand marnier in choc. It's awesome, but you have to start with a little and work in liquid bit by bit to stop it splitting. I found choc bc a good carrier because you could put extra cocoa in to bind/thicken without over sweetening the mix. This then ended up very grown up and luxurious with the amaretto especially. I use green and blacks cocoa powder. I made all three types of frosting for a prinzregenstorte which went down a treat and was divine. I'd put the pic of it in here but I don't know how to do it!
........ start with a little and work in liquid bit by bit to stop it splitting. I found choc bc a good carrier because you could put extra cocoa in to bind/thicken without over sweetening the mix. ........
Yes, it is the splitting thing that concerned me.
Thanks CakeChemistry. It's interesting that you use that title, because the baking part is chemistry, it's the decorating part that is art.
AWhy would it matter if you are serving icings/fillings with liqueur flavorings to children? Many extracts have a higher percentage of alcohol in them than some liqueurs. I discovered this when making a raspberry filling that didn't require refrigeration. The liqueur serves as a preservative. I purchased the raspberry liqueur and stumbled across a raspberry extract that had a much greater percentage. Hmmm....
Why would it matter if you are serving icings/fillings with liqueur flavorings to children? Many extracts have a higher percentage of alcohol in them than some liqueurs. I discovered this when making a raspberry filling that didn't require refrigeration. The liqueur serves as a preservative. I purchased the raspberry liqueur and stumbled across a raspberry extract that had a much greater percentage. Hmmm....
Exactly! Most extracts are pure alcohol and the relative amount consumed by any one individual will be very small. I absolutely love liqueurs, brandies, flavored rums, etc. I collect them, and almost always add one of these to my buttercream (SMBC). It makes the frosting richer, more flavorful, a little less sweet, and does not taste like alcohol if not overdone. I Use a lot of vanilla which is pure alcohol and never think twice about it. For kids, the issue is the taste. Children may not like the more sophisticated less sweet taste of alcohol flavored SMBC. I often use Fluffy American buttercream for kids cakes which is halfway between SMBC and ABC and omit the liqueurs. My favorites are Godiva liqueurs (chocolate, white chocolate and caramel), framboise, strawberry liqueur, Bailey's, flavored rums (coconut, pineapple, banana), Schnapps (peppermint, peach) and of course amaretto, kahlua and Frangelico. I have a cupboard overflowing with them. I even have Biscotti, maple, cinnamon, dulce de leche and key lime pie liqueurs. My liquor cabinet is overflowing, and I don't drink!
I'm from London, Ontario and I found LorAnn's oils at Bulk Food/Bulk Barn stores. They carry basic flavours only - mint, rum, orange, watermelon and I think strawberry.
AWhen you heat alcohol, even when embedded, it's properties change, and in general the Alcohol evaporates off. When using any alcohol based product in a none heated substance, there is the potential for it to reduce in abv over time due to evaporation but this is difficult to measure. The abv in essences will be higher, though as already noted, the potency of the essence is much stronger, therefore a smaller amount is needed and there is more potential for evaporation of the alcohol. Therefore the abv of the end product will be lower than when adding a liqueur. Hope this makes sense x x x
A
Original message sent by MBalaska
Yes, it is the splitting thing that concerned me. Thanks CakeChemistry. It's interesting that you use that title, because the baking part is chemistry, it's the decorating part that is art.
Thanks. This has been an interesting and informative thread. The bottle of Kahlua is sitting on the counter and I'll give it a go today.
I shoulda just drank the bottle of Kahlua!
I simply don't have the advanced skills to make it work in the SMBC. I know that I can add that much liquid to AMB with a half butter, half hi-ratio shortening icing. It will take a lot of liquid for some reason.
so, chalk up another new lesson learned today. Loran concentrated flavorings and oils have given me the best results. tomorrow another adventure. hi de ho.
I shoulda just drank the bottle of Kahlua!
I simply don't have the advanced skills to make it work in the SMBC. I know that I can add that much liquid to AMB with a half butter, half hi-ratio shortening icing. It will take a lot of liquid for some reason.
so, chalk up another new lesson learned today. Loran concentrated flavorings and oils have given me the best results. tomorrow another adventure. hi de ho.
May I ask what happened? One of my favourite thingas about IMBC, (SMBC works the same way), is how much added liquid it can hold without compromising it's texture/etc.
........May I ask what happened? One of my favourite thingas about IMBC, (SMBC works the same way)..............
Make the normal SMBC, (this stuff is great) Added Kahlua a bit at a time, mixing slowly to incorporate. But no matter how much I added I simply could not taste it.
Unlike when I use a Loran concentrated flavoring and just a few drops pack a delicious punch.
Added more, at this point it broke, and didn't recover using any of the recommended techniques.
So I went a spoonful to far.
It's no big loss though, I don't have a business, and only wanted to surprise my Kahlua drinking friends.
Also plain Vanilla is perfectly delicious.
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