Shopping list for vanilla butter cream
125g butter (room temperature)
200g icing sugar
15ml warm milk or water
1 sachet vanilla sugar
We make butter cream in three alcoholic flavours: Advocaat (Dutch eggnog), Raspberry Liqueur and Amaretto/coffee. If kids are eating the cakes as well just leave out the alcohol. More alcohol free suggestions on the download.
We begin by making a white vanilla butter cream
Mix the butter fluffy, add the icing sugar and mix it in.
Start slowly, then mix on high speed until the sugar is incorporated.
Add the milk and vanilla, mix until the mixture is creamy again.
Add some extra milk or water if the cream is too thick. Is it too thin mix in some extra sugar.
Divide the butter cream over three bowls.
Scoop a hole in the cupcakes with a teaspoon.
Stir a splash of advocaat into the butter cream.
Fill the holes with the advocaat butter cream.
Sieve out the pips of four tbspoons raspberry jam.
Stir jam and a splash of raspberry liqueur into the butter cream.
It gives the butter cream raspberry flavour and a pretty colour.
First stir the Amaretto into the butter cream.
Then make 50 ml espresso coffee.
Trickle in coffee, mind the cream doesn't get too thin.
Always have a taste before filling the cupcakes.
TIP! Give butter cream a nice colour by adding a drop of natural food colouring when using a colourless flavour. When the colour is a bit pale you may want to add a drop as well.