Flavoring Buttercreams

Appears in

Published 2008

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Because buttercreams may be combined with many flavorings, they are versatile and adaptable to many kinds of cakes and desserts.

The quantities given in the following variations are suggested amounts for each 1 pound (500 g) buttercream. In practice, flavorings may be increased or decreased to taste, but avoid flavoring icings too strongly.

Unless the instructions say otherwise, simply blend the flavoring into the buttercream.

Chocolate. Use 3 ounces (90 g) sweet dark chocolate.
Melt chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream). Blend with about one-quarter of the buttercream, then blend this mixture into the rest.

If your buttercream base is very sweet, use 1½ ounces (45 g) unsweetened chocolate instead of the sweet chocolate.
Coffee. Use ⅔ fluid ounces (20 mL) coffee compound (coffee flavoring), or 1½ tablespoon (5 g) instant coffee dissolved in ½ ounce (15 mL) water.
Marron (chestnut). Use 8 ounces (250 g) chestnut purée.
Blend with a little of the buttercream until soft and smooth, then blend this mixture into the remaining buttercream. Flavor with a little rum or brandy, if desired.
Praline. Use 2 to 3 ounces (60 to 90 g) praline paste.
Blend with a little of the buttercream until soft and smooth, then blend this mixture into the remaining buttercream.
Almond. Use 6 ounces (180 g) almond paste.
Soften almond paste with a few drops of water. Blend in a little of the buttercream until soft and smooth, then blend this mixture into the remaining buttercream.
Extracts and emulsions (orange, lemon, etc.). Add according to taste.
Spirits and liqueurs. Add according to taste. For example: kirsch, orange liqueur, rum, brandy.

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