Fancy bakes aren’t my cup of tea but my son has clearly told me that for his 9th birthday he wants a frosted cake like those in pastry shops. And it has to be done by me! Time to start practicing.
A couple of days back I came across a gorgeous mango buttercream recipe on baker friend’s blog- Flours and frostings . She makes really exotic looking stuff and I always assumed they would be too difficult for me. How wrong was I !
This recipe is simple and the result is AMAZING. What a lovely way to inaugurate my new hand mixer and piping nozzles. Thanks Akshatha.
Cream the butter and sugar together until it turns soft and creamy.
Add in the coffee decoction and beat well until you get stiff peaks. [I used my a hand mixer in second speed to make the buttercream]
You can store it in the refrigerator for up to a week or freeze it for a month. I couldn't wait to try it and scooped some into a piping bag to decorate tiny slices of cake [ I know they look average but my kids were impressed and nothing beats that]
The original recipe had castor sugar. I found replacing it with demerara sugar worked brilliantly to enhance both the colour and flavour in this coffee buttercream.
You can use any kind of brown sugar or cane sugar in case you don't find demerara sugar.
I used fresh filter coffee decoction. You can use instant coffee too. [please note these must not be hot]
The butter must be soft but not melted.
Try making the buttercream in a fairly cool room.
If you have stored it for later use. Thaw it a bit and re-whip till you get stiff peaks and then frost away.