Maybe I’m trying to hold on the last remnants of summer. It isn’t that difficult to do. The weather has been warmish and there’s still technically about a week before the autumnal equinox. Friday at 4:02pm to be precise. Regardless, I’m loving using fruit syrups to add a little extra oomph of flavor to my buttercream.
Earlier this summer, I posted about using fruit syrups in my iced tea. Since then, I met Maya of Maya’s Jams and she and I talked about her about other ways to use it. She mentioned using it to flavor her buttercream frosting. So, I’ve been experimenting with it.
I came up with a version of a buttercream using the watermelon-hibiscus fruit syrup. The recipe posted below is one that I am almost happy with. I added cream cheese to cut some of the sweetness and add a tart/sour flavor to the buttercream. However, I think I added too much. Although it did what I wanted it to do, the flavor of the fruit syrup is a bit too subtle. The next iteration will have less cream cheese. I was too impatient to share the recipe, so I will post an update once I adjust the amount and get it just right.
Here’s the recipe: Watermelon-hibiscus Buttercream
Yield: about 400g
220g powdered sugar
180g unsalted butter, at room temperature
1 tsp vanilla extract
100g cream cheese
165g Maya’s Jams watermelon hibiscus fruit syrup
- Place butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat until mixture just comes together.
- Add vanilla, cream cheese, and syrup. Mix until combined.
- Frost as desired.