03 Sep 2014

Coconut Bourbon Buttercream

No Comments Baking and Frosting

A cream based, spiked buttercream which goes well with alcoholic and sweet cakes. Makes a good base for sprinkling nuts over a cake and sets to a fairly solid consistency for spreading onto cupcakes.

Frosted and half eaten

Frosted and half eaten


Coconut Bourbon Buttercream
 
Prep time
Total time
 
Author:
Serves: Enough for 12 cupcakes
Ingredients
  • 30g (2 tbsp) butter, melted and slightly cooled
  • 120g (1c) icing sugar
  • 15mb (1 tbsp) bourbon
  • ½ tsp vanilla
  • 3-4 tbsp (60ml) heavy cream
  • 50g (1/2c) shredded coconut, toasted
  • 40g (1/4c) chopped pecans, toasted
Directions
  1. Melt the butter in a small bowl.
  2. Mix in the icing sugar, bourbon, vanilla and 30ml cream.
  3. Add up to another 30ml cream in small amounts until pourable, but not runny.
  4. Pour over the cooled cake, then add sprinkles or chopped nuts while still wet.
  5. Cool for at least an hour to allow the frosting to set.
Tags: , ,
written by
The author didn‘t add any Information to his profile yet.
No Responses to “Coconut Bourbon Buttercream”

Leave a Reply

Rate this recipe: