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
Coconut Bourbon Buttercream
Prep time
Total time
Author: Harry Jennerway
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
- Melt the butter in a small bowl.
- Mix in the icing sugar, bourbon, vanilla and 30ml cream.
- Add up to another 30ml cream in small amounts until pourable, but not runny.
- Pour over the cooled cake, then add sprinkles or chopped nuts while still wet.
- Cool for at least an hour to allow the frosting to set.
