I love butter cream and playing with its taste. The coffee and biscoff (called speculoos in Belgium) taste buttercream were really nice variations. You can really make it at any taste you like adding extracts, liqueurs, cocoa powder...
There are a few different recipes and methods.
RECIPE 1 - American Buttercream
This is maybe the easiest recipe but when I followed it, I was not fully happy with the texture of the buttercream. It was not like the one I'm used to.
Servings: 4
Calories: 622 kcal / serving
Ingredients:
* 175 g unsalted butter
* 300 g icing sugar
RECIPE 2 - American Buttercream
This one is for a moka coffee taste buttercream. I haven't tried this one yet but it sounds good.
Servings: 2
Calories: 754 kcal / serving
Ingredients:
* 150 g unsalted butter
* 100 g icing sugar
* 1 egg
* 1 pinch of salt
* 1/2 tea spoon of vanilla extract
* 1 cold coffee shot
RECIPE 3 - French Buttercream
This is my favorite recipe. It's slightly more complicated but because we melt the sugar, it makes the texture smoother.
Servings: 8 (maybe more)
Calories: 758 kcal / serving
Ingredients:
* 625 g unsalted butter
* 250 g water
* 250 g caster sugar
* 8 egg yolks
TASTES
Vanilla:
* 1 vanilla pod
or
* 1 tea spoon of vanilla extract
Coffee:
* 1 large spoon of instant coffee
or
* 1 tea spoon of coffee liqueur
Biscoff (speculoos):
* 4 large spoons of biscoff spread
* Depending on the quantity and texture, you might need to add a little bit of milk
Chocolate:
* Replace 50 g of sugar with 50 g of cocoa powder
Gluten free:
* It is already gluten free
Lactose free:
* Use lactose free butter or margarine
Vegan:
* Replace butter with margarine
* Replace eggs with aquafaba
Preparation time: 30 minutes
Method:
RECIPE 1 - American Buttercream:
* Take the butter out of the fridge one hour in advance
* Prepare all your ingredients:
- 1st bowl (mixer): 175 g unsalted butter
- 2nd bowl: 300 g icing sugar ((200 g for chocolate taste)
* Whip the butter at room temperature* Slowly add the icing sugar
* Fresh vanilla taste:
* Add the grains of the vanilla pod
* Chocolate taste:
* Add the cocoa powder
* Vanilla (or other) extract or liqueur taste:
* Add a tea spoon (or to taste) of the extract or liqueur
RECIPE 2 - American Buttercream
* Take the butter out of the fridge one hour in advance
* Prepare all your ingredients:
- 1st bowl (mixer): 100 g icing sugar, 1 egg, salt and vanilla extract
- 2nd bowl: 150 g unsalted butter
* Mix the ingredients in the 1st bowl* Add the butter
* Moka coffee taste:
* Add the cold coffee shot
RECIPE 3 - French Buttercream
* Take the butter out of the fridge one hour in advance
* Prepare all your ingredients:
- 1st bowl (mixer): 8 egg yolks
- 2nd bowl: 250 g sugar (200 g for chocolate taste)
- 3 rd bowl: 625 g butter
* Boil the 250 g water in a pot* Fresh vanilla taste:
* Cut the vanilla stick in its length and add it to the water
* Turn the stove off and let it rest for 5 minutes
* Filter the water and put it back on the stove
* Coffee taste:
* Add a large spoon of instant coffee
* Chocolate taste:
* Add 50 g cocoa powder
* Add the sugar and boil the water until it becomes a syrup
* Mix half of the syrup with the egg yolks
* Set the stove at a low temperature
* Add the egg yolk mix back in the pan
* Mix the syrup until it covers the spatula
* Pour the syrup in a bowl
* If you use a mixer, set it at a low speed
* Mix the syrup until it reaches room temperature
* Biscoff (speculoos) taste:
* Add 4 large spoons of biscoff (speculoos) spread
* Slowly add the syrup to the butter
* Vanilla (or other) extract or liqueur taste:
* Add a tea spoon (or to taste) of the extract or liqueur
* Mix until you get a smooth cream
Tips:
* The butter should be at room temperature for a better result
Warning:
* If you're not quick enough and don't let the syrup breathe when pouring it on the egg yolks, it will cook them
* Once the egg yolks are in the pan, don't let the syrup boil
* If the syrup is too hot when pouring it on the butter, it will melt it