Salted Caramel Coffee Buttercream Recipe

The recipe

Exact quantities, then the method.

A 3in1 Coffee sachet is a handy shortcut for a flavoured buttercream, bringing coffee, a little sweetness and a touch of creaminess all at once. Mixed to a paste first so it does not go grainy, it beats into a smooth salted caramel icing.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Salted Caramel Coffee Buttercream recipe. Canonical: https://teas.co.uk/recipes/coffee/salted-caramel-coffee-buttercream/

This makes enough to pipe a dozen cupcakes generously. The pinch of flaky salt at the end is what lifts it from sweet to properly salted caramel, so do not leave it out.

⏱ 10 min 🍽 Makes 360g 📊 Easy 📚 Coffee Recipes

You'll need

1 sachet of NYCoffee 3in1 Salted Caramel (14g)
20ml warm whole milk
150g unsalted butter, softened
250g icing sugar, sifted
A fine pinch of flaky sea salt
1 stand mixer with paddle attachment

Equipment

1 small bowl for the paste

Method

Whisk the sachet into the warm milk to a smooth paste, which stops it going grainy later.
Beat the softened butter on medium for a couple of minutes until pale and fluffy.
Sift in the icing sugar in three lots, beating slowly between each so it does not fly everywhere.
Beat in the salted caramel paste and a pinch of flaky salt for a final minute.
Pipe onto cooled cupcakes with a star nozzle.
Tip: make sure the butter is properly soft before you start, or the buttercream stays lumpy however long you beat it.

What you'll end up with: About 360g of smooth salted caramel coffee buttercream, enough to pipe a dozen cupcakes.

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