Different Buttercream Flavors from One Buttercream Recipe
Why have just one buttercream flavor when you can try so many more. These simple and easy variations to create different buttercream flavors from one recipe will open new and wonderful possibilities for your cake projects. From strawberry to caramel, marzipan or Kahlua, you can use a basic American buttercream, meringue-based buttercream.
The basic recipes
How many buttercream flavors have you tried? I bet many!! And yet, did you know that you can make one basic buttercream and then use that to create different flavors?
First of all, I have already given you a few of my basic buttercream recipes:
- Stiff Buttercream Frosting for piping sugar flowers
- Best Buttercream Frosting (eggless)
- Chocolate Buttercream Frosting (eggless)
- Velvet American Buttercream (ABC) (contains meringue powder)
- Italian Meringue Buttercream (IMBC) (with raw egg whites)
- Swiss Meringue Buttercream (SMBC) (white raw egg whites)
- Classic French Buttercream (FBC) (with whole eggs)
- German Buttercream (GBC) (with vanilla pastry cream)
These are the basic buttercream recipes. And yet, often you get asked to make different flavors. While sometimes you have to start from scratch, often it’s easier to use the basic recipe and create new buttercream flavors.
And, you can also use any of the above recipes as your base recipe to create new flavors. And yet, I find that using my stiff buttercream frosting for piping sugar flowers works best as a base to create more flavors. Why? Because, the additional ingredients result in buttercream with the right consistency, and not too soft.
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Meringue buttercream recipes
So these flavors work with all types of buttercream. And, in some cases, the consistency may be soft or even too soft. Also, I often prefer to have a soft consistency meringue buttercream for my cakes.
Since you are the cake decorator, I’ll leave it for you to decide what consistency you need for your cake. Hence, you can use either my Velvet American Buttercream, Swiss Meringue Buttercream, Italian Meringue Buttercream, Classic French Buttercream or German Buttercream
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Buttercream frosting recipes
My preferred recipe is my stiff buttercream because it works best in terms of consistency. And, consistency may vary from other buttercream recipes, since it depends on the additional liquid ingredients needed to get the right flavor.
More buttercream recipes from scratch
- Best Buttercream Frosting Recipe – Vanilla Buttercream
- Chocolate Buttercream Frosting
- Bakery Style Vanilla Frosting
- Bakery Style Chocolate Frosting
- Velvet American Buttercream Frosting
- Swiss Meringue Buttercream
- Italian Meringue Buttercream
- Meringue Buttercream From Meringue Powder
- Stiff Buttercream Frosting for piping buttercream flowers
- Cream Cheese Frosting
- No-Butter Cream Cheese Frosting
- Best Strawberry Buttercream Frosting
- Perfect Pink Champagne Buttercream
- Coffee Buttercream Frosting
- Eggnog Buttercream Frosting
- Caramel Buttercream
- Butterscotch Buttercream Frosting
- Rich Dark Nutella Buttercream Frosting
- Kahlua Buttercream Frosting
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Different Buttercream Flavors from One Recipe
Why have just one buttercream flavor when you can try so many more. These simple, easy and effortless variations to create different buttercream flavors from one recipe will open new and wonderful possibilities for your cake projects. From strawberry to caramel, marzipan or Kahlua, you can use a basic American buttercream, meringue-based buttercream.
Ingredients
- 8 oz (225 g) chocolate
- 8 oz (225 g) chocolate
- 2 tbsp strong Espresso coffee (liquid)
- ¾ cup (0.75 cup ) caramel sauce
- ¾ cup (0.75 cup) caramel sauce
- 1 tbsp ( ) rock salt
- ¾ cup (0.75 cup ) Nutella
- ¼ cup lemon juice
- 1 tsp lemon zest
- 200 ml (7 oz) crushed strawberries
- ½ tsp strawberry extract (optional)
- 8 oz (7 oz) crushed raspberries
- ½ tsp raspberry extract (optional)
- ¾ cup (0.75 cup ) peanut butter
- 8 oz (200 ml ) crushed pineapple
- ½ tsp pineapple extract (optional)
- ½ cup maraschino cherries
- 2 tsp cherry juice
- ½ cup (120 ml) Baileys or Kahlua
- ½ cup (120 g) Coconut cream
- ½ cup (110 g) marzipan
- ¾ cup (180 ml) vanilla pastry cream
Method
- Add melted cooled chocolate to the buttercream.
- Add melted cool chocolate and espresso to the buttercream.
- Add caramel to the buttercream.
- Combine thick caramel to the buttercream – mix well.
- Sprinkle over the rock salt and barely mix.
- Add Nutella to the buttercream – stir well.
- Add lemon juice and zest to the buttercream.
- Stir in the crushed fruit and extract to the buttercream.
- Combine the peanut butter to the buttercream – stir well.
- Stir in the Baileys or Kahlua to the buttercream.
- Add a few tbsp. canned MC juice + chopped cherries.
- Stir vanilla pastry cream to the stiff buttercream frosting recipe.
- Add coconut cream to the buttercream.
- You can add either toasted coconut flakes or toasted desiccated chocolate to add texture.
- Soften one cup Marzipan with a few drops of water. Add it to the buttercream.
I would like to make a coconut lime American buttercream. How much coconut cream should I add to the basic recipe? Can I substitute coconut cream for heavy cream at the beginning of the recipe? I am thinking two teaspoons of grated zest. Thank you, Veena!
Yes you can use thick coconut cream instead of heavy cream. I like to add a coconut extract for more flavor too.
Is it the same ratio for all types of chocolate? I want to add white chocolate. How much do I need to add?
YOu can start with that amount and increase it if necessary.
If you are adding things to flavor it (example- caramel sauce) do you have to adjust liquids in the recipe? I feel like adding caramel sauce would make it inconsistent for decorating; will it? Thank you!
Yes, if you add other liquid ingredients, you must adjust basic liquid as well. Like caramel sauce, butterscotch, curds, etc.
Week 2, day 3 done. Thanks.