Salted Caramel Buttercream
A quick salted caramel buttercream for cakes and cupcakes, flavoured with a Salted Caramel Iced Latte sachet and a pinch of sea salt.
A quick salted caramel buttercream for cupcakes or a sponge, flavoured with a Salted Caramel Iced Latte sachet. Mix the sachet into a little warm milk to a smooth paste first, then beat it through softened butter and icing sugar until pale and creamy.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Salted Caramel Buttercream recipe. Canonical: https://teas.co.uk/recipes/Coffee/salted caramel buttercream/
A pinch of flaky salt sharpens the caramel. Makes enough for a dozen cupcakes or an 18cm cake.
You'll need
- 1 sachet of Lyons Salted Caramel Iced Latte (15g)
- 30ml warm whole milk (warmed to 50C)
- 150g unsalted butter, softened to room temperature
- 250g icing sugar, sifted
- A small pinch of flaky sea salt
- 1 stand mixer with paddle attachment (or hand whisk and bowl)
- 1 small bowl for the sachet paste
Method
- Whisk the sachet into 30ml of warm milk until you have a smooth salted caramel paste.
- Beat the softened butter on its own for a couple of minutes until pale.
- Add the icing sugar in three goes, beating slowly each time so it does not fly everywhere.
- Beat in the caramel paste and a pinch of flaky salt for a final minute until smooth and creamy.
- Pipe onto cooled cupcakes or spread over a cooled sponge.
- Make sure the butter is properly soft before you start, or the buttercream stays lumpy.
Want the background, not just the brew?
Brewed with: Lyons Salted Caramel Iced Latte, 12 Sachets 180g
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