buttercream · easy recipes · fruit syrup · Maya's Jams · recipes · summer · watermelon hibiscus

A little oomph

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.
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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.
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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.
FullSizeRender-30Here’s the recipe:  Watermelon-hibiscus Buttercream
Yield:  about 400g
Ingredients:
220g powdered sugar
180g unsalted butter, at room temperature
1 tsp vanilla extract
100g cream cheese
165g Maya’s Jams watermelon hibiscus fruit syrup
Directions:
  1. Place butter and sugar in a stand mixer bowl fitted with a paddle attachment.  Beat until mixture just comes together.
  2. Add vanilla, cream cheese, and syrup.  Mix until combined.
  3. Frost as desired.
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