Toffee nut buttercream gives you a caramel-and-nut icing without a cupboard full of ingredients: the flavour comes from a single latte sachet whisked into a paste and beaten through soft butter and icing sugar. A spoonful of crushed pecans folded in at the end adds a bit of crunch and leans into the nutty side. It is lovely on Coffee, banana or chocolate cupcakes, or piped between the layers of a coffee cake.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Toffee Nut Buttercream recipe. Canonical: https://teas.co.uk/recipes/coffee/toffee-nut-buttercream/
You'll need
- 1 sachet of Mokate Gold Toffee Nut Latte (14g)
- 20ml warm whole milk
- 150g unsalted butter, softened
- 250g icing sugar, sifted
- 1 tablespoon crushed pecans
- 1 stand mixer with paddle attachment (or hand whisk and bowl)
- 1 small bowl for the paste
Method
- Whisk the sachet powder into the warm milk in a small bowl until smooth, and set aside.
- Beat the softened butter on medium for a couple of minutes, until pale and fluffy.
- Sift in the icing sugar in three goes, beating slowly between each.
- Add the toffee nut paste and beat for a final minute, until light.
- Fold in the crushed pecans by hand for a bit of crunch.
- Pipe onto cooled cupcakes with a star nozzle, or spread over a coffee cake.
- Tip: toast the pecans in a dry pan first for a deeper, nuttier flavour.
Want the background, not just the brew?
Brewed with: Mokate Gold Toffee Nut Latte, 8 Sachets 112g
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