Salted Caramel Coffee Buttercream
A quick salted caramel coffee buttercream made with a 3in1 sachet, butter and icing sugar, finished with flaky salt.
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.
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
- 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.
Want the background, not just the brew?
Brewed with: NYCoffee 3in1 Salted Caramel Flavour 10 Sachets 140g
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