Toffee Nut Buttercream Recipe

The recipe

Exact quantities, then the method.

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/

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

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.

What you'll end up with: About 360g of caramel-toned toffee nut buttercream with a pecan crunch, enough for a dozen cupcakes.

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