Opinion On Chocolate Liqueuer Used In Buttercream
Decorating By Baker8690 Updated 20 Nov 2016 , 5:11pm by yortma
OK so I love chocolate liqueuer in butter cream (godiva or baileys) but when serving it to children, pregnant/breastfeeding women I omit it and use heavy cream and chocolate/coffee extract. But I'd still prefer the liqueuer. What does everyone else do, am I being paranoid or is it OK to serve?what is the alcohol content in liqueuers? I searched Google and someone mentioned simmering the liqueuer to evaporate the alcohol and keep the flavor but I'm not sure how that would turn out or if it would change the taste. Any opinions on the topic and what you do would be great!
I too use liqueurs frequently, especially Godiva chocolate, caramel and white chocolate. I also love framboise, amoretto, kahlua, cointreau, etc. I even have a key lime pie liqueur, maple liqueur and cinnamon schnapps! I think it adds a depth and richness to the BC without tasting at all alcoholic. Even so, I usually leave it out of kid's cakes because I think they just don't care for or appreciate the taste of liqueurs. I also mix my usual smbc 50/50 with ABC on kids cakes to make it a little sweeter for them. As for the alcohol content, I don't worry about it at all. it is such a small amount overall, and less alcohol than most extracts. Godiva liqueur is 15% alcohol, kahlua is 20%. Nielson- Massey Vanilla is 35% and their Almond extract is 90% alcohol. There are alcohol free extracts but they usually are not as flavorful because the alcohol is the solvent that most efficiently releases the flavor. If you are worried about alcohol in your frosting, you would have to address the extracts as well. If you are really concerned, or want to prevent complaints or issues, just check with the recipient ahead of time and leave it out. Most people are not aware of the alcohol they are routinely consuming in the form of the extracts that are routinely used. HTH
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