Home » Recipes » Infused Buttercream

Infused Buttercream

14788

Kick your buttercream up a notch! We’re taking this dessert staple and elevating it to new sweet and savory heights.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

Borsch

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Borsch

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Borsch

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Recipe 1/5

Coffee Caramel Buttercream

10 minutes

Easy

3 servings

Ingredients:

2 Tbsp espresso
1 cup powdered sugar
1/2 cup unsalted butter, softened
3 premade cupcakes, flavor optional

Directions:

In a medium bowl, combine espresso, butter, and powdered sugar. Use a hand mixer to whip until light and fluffy.
Transfer the buttercream into a piping bag for easy frosting of your cupcakes.
For an extra touch, consider styling your cupcakes in 4-ounce disposable espresso cups. Add a cut straw to give them the appearance of mini cappuccino desserts. Enjoy!

Recipe 2/5

Maple Bacon Buttercream

25 minutes

Easy

4 servings

Ingredients:

4 premade biscuit dough rounds
4 slices bacon, cooked and finely chopped
2 Tbsp maple syrup
2 cups powdered sugar
4 oz cream cheese, softened
1/2 cup unsalted butter, softened

Directions:

Preheat your oven to 375º F.
In a medium bowl, blend together butter, maple syrup, powdered sugar, and cream cheese until smooth and creamy.
Once the mixture is whipped, fold in the bacon pieces and transfer the buttercream into a piping bag.
Arrange your biscuit dough on a parchment-lined baking sheet. Using a glass, create small indentations in the center of each biscuit.
Fill each indentation with approximately 2 Tbsp of the maple bacon-infused buttercream. Bake for about 12 minutes or until golden brown. Enjoy!

Recipe 3/5

Dill Pickle Buttercream

1 hour 20 minutes

Easy

6 servings

Ingredients:

1 C unsalted butter, softened
2 cups powdered sugar
3 Tbsp pickle brine
⅓ C dill cocktail pickles
½ Tbsp garlic powder
½ tsp salt
3 tsp cornstarch
1 baguette
1 Tbsp capers

Directions:

In a small bowl, mix together butter, sugar, pickle brine, garlic powder, salt, cornstarch and powdered sugar.
Once whipped take a spoon or off set spatula to create a dollop design on a cutting board.
Garnish the dill pickle board with cocktail pickles and capers. Then place a sliced baguette on the side of your pickle buttercream for easy dipping. Enjoy!

Recipe 4/5

Fruity Pebble Buttercream

10 minutes

Easy

4 servings

Ingredients:

2 cups Fruity Pebbles cereal, divided
3 Tbsp milk
2 cups powdered sugar
1 cup unsalted butter, softened
4 premade pancakes

Directions:

Start by adding 1 C of the Fruity Pebbles cereal to a coffee press along with milk. Allow the cereal to steep in the milk for a moment.
Once the cereal has infused the milk, use the coffee press to gently strain out the flavored milk, leaving the cereal behind.
Take the infused milk and pour it into a bowl with the butter, powdered sugar, and remaining Fruity Pebbles. This step ensures that the fruity pebbles maintain their crunchiness and aren’t soggy. Mix the ingredients until smooth and fluffy.
Transfer the fruity pebble-infused buttercream into a piping bag and top premade pancakes with the fruity pebble-infused buttercream.
Finish off by drizzling maple syrup over the pancakes! Enjoy!

Recipe 5/5

Jalapeno Cheddar Buttercream

20 minutes

Easy

2 servings

Ingredients:

2 C powdered sugar
2 Tbsp milk
⅓ cup cheddar cheese
1 jalapeno
1 cup unsalted butter, softened
1 box cornbread mix (plus ingredients needed to make)
¼ cup corn kernels
3 Tbsp honey

Directions:

Begin by grating a jalapeno using a cheese grater and placing it into a medium-sized bowl.
Add powdered sugar, milk, cheddar cheese, and unsalted butter to the bowl with the grated jalapeno, and mix until the mixture is smooth and creamy. Transfer the jalapeno cheddar buttercream into a piping bag fitted with a star tip, and set it aside.
In a separate bowl, prepare cornbread mix according to package instructions. Pour the prepared cornbread batter into a greased waffle iron and cook for approximately 5-10 minutes or until the waffles are golden brown.
Once cooked, transfer the waffles onto a cutting board and slice them into strips.
Using the prepared jalapeno cheddar buttercream in the piping bag, alternate filling the squares on the waffle, skipping one square in between each filling.
In the empty waffle squares, spoon fresh corn kernels into each divot.
To finish, drizzle the waffle strips with honey. Enjoy!

How Yummy was it?

mmm o.k

Wow!

Related Recipes