If you are an avid baker, or someone just starting out, you may want to know how to flavor buttercream properly. There are numerous ways to do so and a plethora of delicious flavors to add in. Some are more beginner-friendly than others.
To flavor buttercream, you will need to first make the buttercream mix. Afterward, add some semi-solid, liquid, or powder components to the mixture. These can range widely from spices, zests, and even liquor. Depending on how it’s flavored, the buttercream may change consistency.
As you keep reading, we’ll cover some of the popular ways to turn plain buttercream into a delicious topping for all your baked goods. The consistency issue is a bit of a roadblock, but you won’t have to worry about a thing with some extra ingredients on hand!
Adding flavors to your buttercream is easier with things that don’t affect its overall form too much. The powder is the easiest and, if you want just a touch of flavor, zests are also a good option. However, with the others, you do run into some problems:
- Solid flavor additives – You run the risk of making it too thick.
- Liquid flavor additives – Too much liquid can cause the mixture to separate.
- Powder flavor additives – This can make the mixture too thick and cause texture issues if the powder is not incredibly fine.
So, there are some complexities with this that require fine-tuning. However, the flavor additives are as simple as throwing in whatever your heart desires after you’ve whipped the buttercream up. Be careful not to overmix, though, since you will need to continue mixing once the additives are put in.
Using semi-solids can be good or bad. With these, you do run into the risk of not having enough flavor output. Some favorite flavors:
- Caramel topping
- Thick jam
- Peanut butter
If you don’t want to deal with the buttercream separating, the best option is to go for thick semi-solids, as listed above.
So, you’ve added in thick globs of peanut butter. Now what?
Since semi-solids will thicken up the mixture, you will use milk to lighten it. This is a difficult thing to measure out, so eye-ball it until the proper consistency is reached. Go easy with the liquids; you don’t want to cause a separation!
For liquids, you can use actual alcohol, emulsions, or extracts:
- Alcohol will be pretty low on flavor, depending on the type you use. It may cause the buttercream to separate if you use too much. Slowly mix it into the frosting.
- Extracts are alcohol-based flavorings. These are not recommended for strong flavors in a lot of baking because alcohol dissipates with heat, along with the flavor. However, for frosting, it’s a solid go-to because it carries the flavor nicely.
- Emulsions are water-based flavorings. They tend to hold their flavor better, but do not have as much concentration as extracts. Be careful; since these are water-based and buttercream is oil-based, too much will cause separation!
Sometimes you are too far past the line with liquids forcing a total separation of the buttercream. That is why you must be careful when adding liquids.
If you have not passed the point of no return, the easiest way to repair the buttercream is to thicken it with a little bit of extra confectioner sugar and mix vigorously. So, as you add the liquid, just be cautious and mindful of how the mixture is coming along.
Using powders, spices, and zests are the easiest, risk-free options for flavoring your delicious buttercream! You’ll end up with a stiff buttercream, but if you want it smoother, just add a tad bit of extra milk.
When using the following ingredients, grind them up or sift them until you get a very fine powder:
- Coffee grounds
- Cocoa powder
- Cinnamon sticks
The problem with spices and powders is that you’ll have weird textures if they are not ground properly, biting into them and discovering a large clump.
The absolute best way to ensure a smooth, creamy frosting is to do the following:
- Grind it up. Yes, even the store-bought powders.
- Sift it through a fine sifter such as this one.
- Repeat the grinding/sifting process until you get as much as you’d like to add.
Whether you are using a liquid, powder, or semi-solid ingredient, you now have all the steps to ensure a perfect flavorful buttercream!
The measurements are dependent on how much kick you want. Use less for a muted, easier flavor. Use more for a stronger kick. You’ll also get more flavor from using an extract because of the high concentration. Powders will be more subtle. Semi-solids can go either way.
Good luck, and enjoy your delicious baking endeavors!