Exact quantities, then the method.
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.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Lyons Salted Caramel Iced Latte, 12 Sachets 180g
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