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
Serves: Enough for 12 cupcakes
  • 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
  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.
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