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About this recipe: An amazing alternative to traditional buttercream. Use for cupcake toppings or cake filling. It has a lovely mouth feel, silky and smooth and is less sweet than traditional buttercream. It's also amazing with burnt butterscotch sauce drizzled over it. Enough to cover about 24 cupcakes.
You can substitute the vanilla for any other extract or flavouring of your choice.
This mixture is softer than traditional buttercream but will hold a nice shape.
If you add the mixture to the butter when it is still slightly warm you may get a soup like consistency. If this happens simply pop the bowl in the fridge for 10 minutes and whisk again.