Non-Traditional Buttercream Flavors
Baking By Windsor Updated 13 Jun 2011 , 3:59am by HomemadeUpgrade
I am a cupcake baker but I make all sorts of flavors of buttercream. I basically use IndyDeb's recipe. For a lot of the flavors I just replace the liquid with another liquid like coffee, coffee creamers, juices, etc. I also just add pureed fruit, peanut butter, etc to the frosting and adjust the other ingredients to get the right texture.
Most of them do still crust, yes. The only one I've had trouble getting to crust well after altering is adding pureed strawberries. It still holds up well on my cupcakes but if you're looking to use it under fondant on a cake it might not be what you're looking for. All of my other flavors crust up just fine.
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